Moroccan Stew
Ingredients
- 2 tablespoons olive oil, divided
- 2 acorn squash, halved and roasted
- 2 teaspoons cinnamon
- 1 cup lentils, rinsed and cleaned
- 1 cup brown rice
- 1 tablespoon coriander
- 1 bay leaf
- 2 tablespoons curry powder
- Salt and pepper, to taste
- 3 1/2 cups vegetable stock, divided
- 1 onion, chopped
- 1/2 cup dried apricots, chopped
- Fresh flat-leaf parsley and mint, for garnish
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