Description
This hearty stew is loaded with vegetables, so it’s easy on the waistline! I recently re-joined WW, and am searching for ways to incorporate more legumes and veggies in my diet, and this recipe makes that easy. The warm Moroccan spices ensure a flavorful stew. One serving is 4sp on the WW green plan.
Ingredients
- 5 cups hot water
- 2 cubes tomato bouillon with chicken flavoring (such as Knorr®)
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped yellow onion
- 2 large cloves garlic, minced
- 1 teaspoon dried fenugreek leaves
- 1 bay leaf
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- 1 cup lentils
- 1 cup peeled and chopped butternut squash
- 1 large carrot, chopped
- 1 celery stalk, chopped
- ½ cup chopped fresh green beans
- ¼ cup frozen peas
- 1 tablespoon chopped fresh cilantro (Optional)
Instructions
- Stir hot water and tomato bouillon cubes together in a bowl until dissolved.
- Heat oil in a Dutch oven over medium heat. Add onion; cook and stir until starting to soften
- about 3 minutes. Stir in garlic
- fenugreek leaves
- bay leaf
- cumin
- coriander
- cinnamon
- salt
- and cayenne pepper; cook until fragrant
- about 1 minute.
- Stir in lentils
- butternut squash
- carrot
- celery. Add tomato bouillon and bring to a boil. Reduce the heat to low
- cover
- and simmer
- stirring occasionally
- until lentils have softened
- about 45 minutes.
- Add green beans and peas; cook until tender
- about 5 minutes. Garnish with fresh cilantro.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 6