Moroccan Stew

Name: Moroccan Stew
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

13 ingredients

16 steps

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.
2

Brush the flesh with 1 tablespoon of olive oil and sprinkle with cinnamon, salt and pepper.
3

Roast on a cookie sheet in a 350 degree F oven for about 25 minutes, until fork tender.
4

Cool and set aside.
5

Combine lentils and rice in a medium saucepan; add coriander, bay leaf, curry powder, salt and pepper.
6

Pour in 3 1/4 cups of broth to cover by at least 2 inches.
7

Turn the heat to medium and cook 30 to 45 minutes, stirring frequently.
8

If you need to add more liquid to keep the mixture wet do so, a little at a time.
9

Meanwhile, place 1 tablespoon of olive oil in a small saucepan over medium heat.
10

Add onions and cook, stirring until softened, about 5 minutes.
11

Rehydrate the apricots with remaining 1/4 cup vegetable stock.
12

Stir in the lentils and rice.
13

Cook until heated through, about 5 minutes.
14

Bring the components together by spooning the mixture into the roasted acorn squash.
15

Season with salt and pepper.
16

Garnish with parsley and mint.