Barilla Red Lentil Spaghetti with Moroccan Vegetable Stew

  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m


Step 1

Bring a large pot of water to boil.

Step 2

Meanwhile, in a large rondo, sauté onion with spices in oil for about five minutes. Add peppers, eggplant, and garlic. Cook for an additional 15 minutes.

Step 3

Add the tomatoes, broth, and orange juice. Stew for 30 minutes over medium low heat.

Step 4

Season with salt and pepper to taste.

Step 5

Cook the pasta according to the directions, drain, and toss the pasta with the sauce.

Step 6

Garnish with fresh cilantro.


  • 3 lb. Barilla Red Lentil Spaghetti
  • 1½ cups safflower oil or other mild oil
  • 2 tbsp. cinnamon
  • 4 tbsp. cumin
  • 4 tbsp. coriander
  • 6 cups yellow onion, julienne
  • 6 ea. medium green bell peppers, julienne
  • 6 ea. medium red bell peppers, julienne
  • 6 ea. medium yellow bell peppers, julienne
  • 3 ea. large eggplants, peeled and ½ inch diced
  • 12 ea. garlic cloves, chopped
  • 6 cups chopped canned tomatoes
  • 6 cups vegetable broth
  • 2 cups fresh orange juice
  • Salt and black pepper to taste
  • 2 ea. large bunches of cilantro, chopped
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Nutritional Info

This information is per serving.