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Lentils hold a prominent place in the Moroccan diet.
This dish, a cross between a soup and a stew, is often served for dinner en famille. Instead of yam or sweet potato, substitute small cubes of winter squash such as butternut or Hubbard squash. Serve this with lots of crusty bread and a green salad. In a large saucepan or a soup pot, combine the broth or water, saffron, turmeric, lentils, onion, and cilantro. Bring to a rolling boil for 2 minutes.