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 - MAPLE GROVE (+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
Shop Ingredients
Makes 4 servings
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
Vidalia Yellow Sweet Onions, 1.25 Pound
Huge Deal
$1.99 avg/ea was $2.86 avg/ea$1.59/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
El Monterey Chicken & Cheese Taquitos, 20 Ounce
$10.99$0.55/oz
L&B Ground Cumin, 1.7 Ounce
$6.49$3.82/oz
L&B Turmeric, 1.5 Ounce
$6.19$4.13/oz
L&B Cayenne Spice Ground Chile Pepper, 2.1 Ounce
$6.19$2.95/oz
Alessi Crushed Tomatoes, 28 Ounce
$5.49$0.20/oz
Pacific Organic Low Sodium Vegetable Broth, 32 Ounce
$5.49$0.17/oz
Our Family Garbanzo Beans, 15.5 Ounce
$1.59$0.10/oz
Rana Butternut Squash Ravioli, 10 Ounce
$5.99$0.60/oz
L&B Organic Green Lentils, 18 Ounce
$8.99$0.50/oz
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
Fresh Cilantro Bunch, 1 Each
$1.99
Wonderful Pistachios No Shells Lightly Salted, 12 Ounce
$16.99$1.42/oz
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.