Cara s Moroccan Stew

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

2 tablespoons chopped fresh mint

¼ teaspoon cayenne pepper

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.