Moroccan Lentil Stew with Lamb, Pumpkin, and Shallots

As your hair soaks in the nourishing benefits of the Argan Oil Blend Hair Treatment, immerse yourself in the comforting warmth of this Moroccan Lentil Stew. With tender lamb, sweet pumpkin, and caramelized shallots in a rich, spiced broth, this dish is the perfect complement to your self-care ritual, offering both nourishment and indulgence.

Ingredients:

• For the Stew:
  • 2 tablespoons olive oil
  • 1 lb lamb shoulder or stew meat, cut into chunks
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 4 cups chicken or beef broth
  • 1 cup dried green or brown lentils, rinsed
  • 2 cups pumpkin or butternut squash, peeled and cut into 1-inch cubes
  • 6–8 shallots, peeled and left whole
• For Garnish:
  • Fresh parsley or cilantro, chopped

Instructions:

1. Brown the Lamb:
   • Heat olive oil in a large pot or Dutch oven over medium-high heat. Add lamb chunks and brown on all sides, about 5 minutes. Remove and set aside.
2. Sauté Aromatics:
   • In the same pot, sauté the onions until softened, about 5 minutes. Add garlic, cumin, cinnamon, turmeric, and paprika, stirring until fragrant, about 1 minute.
3. Simmer the Stew:
   • Return the lamb to the pot. Pour in the broth and add lentils. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
4. Add Pumpkin and Shallots:
   • Stir in the pumpkin and shallots. Simmer uncovered for another 20–25 minutes, or until the lamb is tender, lentils are cooked, and pumpkin is soft but not mushy. Adjust seasoning with salt and pepper.
5. Garnish and Serve:
   • Garnish with fresh parsley or cilantro. Serve hot with crusty bread or over steamed couscous for a complete meal.

Let the rich aromas and vibrant flavors of this stew create a warm and soothing environment, enhancing your 30–45 minutes of care and rejuvenation. Enjoy!