Your traditional mashed potatoes can now be served in a novel style that makes them both soft and creamy inside and oh-so-crispy on the exterior. With as many toppings as you desire, serve these cheesy waffles alone as a side dish or use them as a taco shell. Put pulled pork, slaw, and salsa for a filling lunch or supper alternative, or sausage, egg, and salsa for a delectable breakfast taco.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup French green lentils
- 3 bay leaves
- 2 whole garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon chopped fresh thyme leaves
- 1 tablespoon minced garlic
- 1 tablespoon olive oil
- 1 teaspoon crushed hot chile flakes
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon minced garlic
- 1 cup chopped onions
- 1 cup chopped celery
- 1 cup chopped zucchini
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 butternut squash – peeled, seeded, and cut into 1-inch cubes
- 1 (8 ounce) can crushed tomatoes
- 1 (15 ounce) can chickpeas, drained
- 4 cups vegetable stock
- 1 cup chopped fresh flat-leaf parsley
- ½ cup plain yogurt (Optional)
- 2 tablespoons chopped fresh mint (Optional)
- ¼ teaspoon cayenne pepper (Optional)
Instructions
- 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.
Nutrition Facts
| Calories | 303 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 12 g |
| Protein | 12 g |
| Saturated Fat | 1 g |
| Sodium | 414 mg |
| Sugars | 10 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I made this for a dinner party and everyone loved it. I did not use cinnamon but added 2 tsp ground cumin, 1 tsp paprika, 1/2 tsp ground ginger and 1/2 tsp ground allspice and 1/2 tsp cayenne pepper (added a small kick and would add more the next time.) I also served it with yogurt mixed with fresh mint leaves, then with fresh large leaf parsley on top. Served it over quinoa A hearty meal for the cold nights!! Yummy…
Tasted amazing, very flavorful and aromatic. I actually used some of my leftover stock that I had from my Moroccan chicken.
I added a splash of vinegar at the end. I also included 1/8 t cardamom. I tried the mint and it seemed to compete instead of enhance the flavor. I served this with Dave’s killer bread, 21 grains. yummy.
This recipe is amazing. I really loved it and we make it again. I used less cinnamon and thyme than called for.
Very yummy..I had almost everything on hand…I had all the spices, coriander, cumin, and cinnamon…These are a must, they make the flavor….
I used spaghetti squash and it still turned out lovely.
This stew is very savory! made it pretty much as stated but didn’t have chickpeas so just used a can of mixed-type beans. Chickpeas would have been more authentic, but it is wonderful even without them! A great way to eat your veggies in a very tasty dish!
We were a little let down by this. It looked wonderful and smelled amazing, but if I make it again, I will cut out the cinnamon (it overpowered the other flavors) and instead add ginger. We also added a lot of salt and in the end we decided it was better over a bed of rice. (We made the rice with ghost pepper oil instead of butter to give the entire dish a bit of gusto.)
This is rapidly becoming a favourite. 🙂 My only change is the addition of a handful of raisins as we like the sweet-n-spicy combination. I’ve seen other reviewers say it’s labour-intensive or creates a lot of clean-up. Not true for us at all. One large pot, one bowl to hold the cooked lentils, and a colander to initially clean the lentils and then to drain them – that was it! Everything goes back in the same pot. We regularly chop up our extra peppers, celery, and onions and toss them in the freezer, so our only immediate task is to cut a squash and a zucchini. Absolutely worth it! A rich, delicious dish with such a wonderful smell.
Absolutely amazing. Whole family loved it, and it’s now a regular “Meatless Monday” offering. Makes a big batch, perfect for feeding a big family, or for some fantastic leftovers.
It was ok
Thanks Cara, this was very tasty. It was also inexpensive to make and a real nutritional powerhouse. If I eat a bowl of this for lunch, I don’t feel the need for any afternoon snacks and am hungry but not famished by dinner time. The only changes I made were to use homemade chicken stock instead of veggie, and cilantro instead of parsley. I also added half a bag of fresh spinach at the end.
One of our go-to meals! Easy…and yet so much flavor! Don’t skip the yogurt, mint and cayenne at the end!
This was good but not great. I think next time i will either cut the cinnamon in half or omit it all together.It was a bit too much for my palate. I hadn’t tried butternut squash before and I’m not sure I am a fan. I might use potatoes next time.
I have made this 3x now and finally am getting around to rating it. I took a sweet potato and cut it up into french fry sticks and dropped into the batter and then into my deep fryer before the fish. Fantastic, voila…. fish and chips. did not alter this recipe at all it’s just great the way it is.
Love this light, flavorful, healthy recipe. Lots if chopping. I think my Weight Warchers friends will enjoy this! I followed all the directions but doubled the diced tomatoes because I had a larger can. I like eating it at room temp. So good. Enjoy!!
I liked the idea of this stew but had to make a number of changes to make it more authentic.. I omitted the chick peas as the lentils were enough. Added 1 tsp. ground ginger and 1 tsp. turmeric- switched out the parsley for cilantro and used one bell pepper which was plenty. I omitted the thyme as well. Nice favors and easy to make.
All I can do is sum it up in 3 words!!! TO DIE FOR 🙂
As good as the best soup I’ve had made by ethnic Moroccans!
This was SO very good! I added grilled chicken, and it was amazingly flavorful. YUM!
The whole family loved this recipe. Very fragrant and nourishing. Served it with a kale salad. Great meal.