Cara's Moroccan Stew

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.