Ingredients Jump to Instructions ↓

  1. 1 cup French green lentils

  2. 3 bay leaves

  3. 2 whole garlic cloves

  4. 3 tablespoons olive oil

  5. 1 teaspoon chopped fresh thyme leaves

  6. 1 tablespoon olive oil

  7. 1 teaspoon crushed hot chile flakes

  8. 1 teaspoon ground cinnamon

  9. 1 teaspoon ground cumin

  10. 1 teaspoon ground coriander

  11. 1 tablespoon minced garlic

  12. 1 cup chopped onions

  13. 1 cup chopped celery

  14. 1 cup chopped zucchini

  15. 1 red bell pepper, diced

  16. 1 yellow bell pepper, diced

  17. 1 butternut squash - peeled, seeded, and cut into 1-inch cubes

  18. 1 (8 ounce) can crushed tomatoes

  19. 1 (15 ounce) can chickpeas, drained

  20. 4 cups vegetable stock

  21. 1 cup chopped fresh flat-leaf parsley

  22. 1/2 cup plain yogurt

  23. 2 tablespoons chopped fresh mint

  24. 1/4 teaspoon cayenne pepper

Instructions Jump to Ingredients ↑

  1. Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside. Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes. Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.


Send feedback