Moroccan Spice Lentil Stew
With lentils, chickpeas, butternut squash, onion, crushed tomatoes and lots of garlic, this vegan stew is hearty, healthy and bright. Classic Moroccan spices like L&B Ras El Hanout add sweetness to every bite.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Moroccan Spice Lentil Stew
Prep Time15 Minutes
Servings4
Cook Time50 Minutes
Ingredients
1 tablespoon extra virgin olive oil
1 medium yellow onion, medium diced
6 garlic cloves, minced
2 ½ teaspoons L&B Ras El Hanout
1 ½ teaspoons ground cumin
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper
1 - 28-ounce can crushed tomatoes
4 cups organic low sodium vegetable broth
1 - 15-ounce can chickpeas, rinsed and drained
4 cups medium diced butternut squash (from about 2 pounds)
1 cup green lentils, rinsed and picked through
½ teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste
Juice from ½ lemon
â…“ cup rough chopped cilantro
¼ cup roasted and salted pistachios, rough chopped
Directions
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the onion and sauté until softened, 3 minutes. Add the garlic and sauté until fragrant, 1 minute.
- Stir in the ras el hanout, cumin, turmeric, and cayenne. Cook for 30 seconds or until fragrant.
- Add the tomatoes, broth, chickpeas, butternut squash, lentils, salt, and black pepper. Stir to combine.
- Bring to a boil, cover, reduce the heat to low, and simmer for 45 to 55 minutes or until the butternut squash is tender and the lentils are fully cooked.
- Stir in the lemon juice and season with salt. Garnish with the chopped cilantro and pistachios.
- Serve hot. Leftover stew can be stored in an airtight container in the refrigerator for up to 1 week.
15 minutes
Prep Time
50 minutes
Cook Time
4
Servings
Directions
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the onion and sauté until softened, 3 minutes. Add the garlic and sauté until fragrant, 1 minute.
- Stir in the ras el hanout, cumin, turmeric, and cayenne. Cook for 30 seconds or until fragrant.
- Add the tomatoes, broth, chickpeas, butternut squash, lentils, salt, and black pepper. Stir to combine.
- Bring to a boil, cover, reduce the heat to low, and simmer for 45 to 55 minutes or until the butternut squash is tender and the lentils are fully cooked.
- Stir in the lemon juice and season with salt. Garnish with the chopped cilantro and pistachios.
- Serve hot. Leftover stew can be stored in an airtight container in the refrigerator for up to 1 week.