Ingredients

• 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
• 1/2 cup plain yogurt (optional)
• 2 tablespoons chopped 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.