Cara's Moroccan Stew

Ingredients

• cup French green lentils
• bay leaves
• whole garlic clove s
• tablespoon solive oil
• teaspoon chopped fresh thyme leaves
• tablespoon minced garlic
• tablespoon olive oil
• teaspoon crushed hot chile flakes
• teaspoon ground cinnamon
• teaspoon ground cumin
• teaspoon ground coriander
• tablespoon minced garlic
• cup chopped onions
• cup chopped celery
• cup chopped zucchini
• red bell pepper, diced
• yellow bell pepper, diced
• butternut squash - peeled, seeded, and cut into 1-inch cubes
• (8 ounce) can crushed tomatoes
• (15 ounce) can chickpeas, drained
• cup svegetable stock
• cup chopped fresh flat-leaf parsley
• 1/2 cup plain yogurt (Optional)
• tablespoon schopped fresh mint (Optional)
• 1/4 teaspoon cayenne pepper (Optional)

Instructions

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.
2. 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.
3. 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.