Veggiyana & A Moroccan Stew Recipe

Nothing says fall like some hearty squash and sweet potato stew. There’s something about the fall orange colors and flavors of squash and cinnamon that come together to form the perfect (healthy) comfort food. My friend Sarah and I went to a food demo last week at Trident Booksellers & Cafe and found an awesome recipe from Sandra Garson’s new book “Veggiyana: The Dharma of Cooking” (along with trying some tasty pumpkin pancakes shown below). Sandra was such a sweetheart and so knowledgeable! She travels the world talking to locals about their food habits to bring inspiration to her dishes (so jealous). The Moroccan flavors really make this slightly spicy stew something special & unique, and who knew raisins would bring a surprising sweetness to this fall dish? Matthew and I made a pot this past Sunday and I’m looking forward to savoring the flavors throughout the week. Feast your eyes & go home and make this stew tonight (don’t be afraid of the long ingredient list, you probably have a lot of it in your kitchen already)!

Ingredients: 

3/4 cup brown lentils

2 whole cloves (I used a good sprinkle of ground cloves)

2 tbs. butter

3 tbs. olive oil

3 garlic cloves, minced

1 large red onion, diced

1 cinnamon stick

1 tsp. ground ginger

1 tsp. ground turmeric (I didn’t have any so I left it out and it was still great)

1/2 tsp. ground cumin

1/4 tsp. ground cayenne

2 roma tomatoes, diced

salt to taste

2 cups vegetable broth

1/8 tsp. saffron (again, I didn’t have any around the house so I kept it out)

1/4 tsp. orange flower water or orange peel grated

1 butternut squash, cubed

2 large sweet potatoes, cubed

1/4 cup raisins

cilantro to garnish

Directions

1. boil lentils and cloves covered with 3 cups of salted water (20 minutes), drain

2. combine butter and olive oil in a large pot and heat until butter melts. Add garlic and cook 30 seconds. Add onion and cook 30 seconds. Add spices (other than saffron), stir to blend and cook until onion is soft.

3. add tomatoes and salt. Cook 1 minute

4. add vegetable broth, saffron, and orange. bring to boil. Add squash, sweet potato, raisins, and lentils. Cover and let simmer on medium-low heat for 20 minutes or until squash is tender

5. serve with cilantro sprigs. (and over couscous or rice if you need some extra substance!)

Enjoy!

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