Moroccan Stew

Moroccan Stew
Moroccan Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    tablespoons olive oil divided

  • 2

    acorn squash halved, roasted

  • 2

    teaspoons cinnamon

  • 1

    cup lentils rinsed, cleaned

  • 1

    cup brown rice

  • 1

    tablespoon coriander

  • 1

    bay leaf

  • 2

    tablespoons curry powder

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 3 1/2

    cups vegetable stock divided

  • 1

    onion chopped

  • 1/2

    cup dried apricots chopped

  • Fresh flat-leaf parsley for garnish

  • Fresh mint for garnish

Directions

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 oven for about 25 minutes, until fork tender. Cool and set aside. 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. 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. This recipe yields 4 servings.

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