Moroccan Stew

Save Recipe
  • Level: Intermediate
  • Total: 1 hr 5 min
  • Prep: 10 min
  • Cook: 55 min
  • Yield: 4 servings
Share This Recipe

Ingredients

2 tablespoons olive oil, divided

2 acorn squash, halved and roasted

2 teaspoons cinnamon

1 cup lentils, rinsed and cleaned

1 cup brown rice

1 tablespoon coriander

1 bay leaf

2 tablespoons curry powder

Salt and pepper, to taste

3 1/2 cups vegetable stock, divided

1 onion, chopped

1/2 cup dried apricots, chopped

Fresh flat-leaf parsley and mint, for garnish

Directions

  1. Split the squash in half and remove the seeds and fibers. Brush the flesh with 1 tablespoon of olive oil and sprinkle with cinnamon, salt and pepper. Roast on a cookie sheet in a 350 degree F oven for about 25 minutes, until fork tender. Cool and set aside.
  2. Combine lentils and rice in a medium saucepan; add coriander, bay leaf, curry powder, salt and pepper. Pour in 3 1/4 cups of broth to cover by at least 2 inches. Turn the heat to medium and cook 30 to 45 minutes, stirring frequently. If you need to add more liquid to keep the mixture wet do so, a little at a time.
  3. Meanwhile, place 1 tablespoon of olive oil in a small saucepan over medium heat. Add onions and cook, stirring until softened, about 5 minutes. Rehydrate the apricots with remaining 1/4 cup vegetable stock. Stir in the lentils and rice. Cook until heated through, about 5 minutes. Bring the components together by spooning the mixture into the roasted acorn squash. Season with salt and pepper. Garnish with parsley and mint.
Family Sheet Pan Salmon Dinner
PREMIUM
12m Easy 99%
CLASS
Vegetarian Pot Stickers
PREMIUM
32m Easy 100%
CLASS
Veggie Dinner Strata
PREMIUM
Catherine McCord

Veggie Dinner Strata

26m Easy 99%
CLASS
Authentic Pozole Rojo Stew
PREMIUM
21m Intermediate 99%
CLASS

Alex Guarnaschelli

Lamb Stew

34m Easy 99%
CLASS
Michael Symon

Seafood Stew

35m Easy 99%
CLASS