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 - UPTOWN MINNEAPOLIS
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
$13.29$0.79/oz
Yellow Onions, 0.5 Pound
Huge Deal
$0.80 avg/ea was $1.25 avg/ea$1.59/lb
Fresh Garlic Bulb, 0.2 Pound
$1.44 avg/ea$7.19/lb
L&B Ras El Hanout Moroccan Seasoning, 2.2 Ounce
$10.59$4.81/oz
L&B Ground Cumin, 1.7 Ounce
$6.69$3.94/oz
L&B Turmeric, 1.5 Ounce
$6.39$4.26/oz
L&B Cayenne Spice Ground Chile Pepper, 2.1 Ounce
$6.39$3.04/oz
Alessi Crushed Tomatoes, 28 Ounce
$5.69$0.20/oz
Pacific Organic Low Sodium Vegetable Broth, 32 Ounce
$5.69$0.18/oz
Our Family Garbanzo Beans, 15.5 Ounce
$1.73$0.11/oz
Rana Butternut Squash Ravioli, 10 Ounce
$6.19$0.62/oz
L&B Organic Green Lentils, 18 Ounce
$9.19$0.51/oz
Morton Coarse Kosher Salt, 3 Pound
$6.19$2.06/lb
L&B Coarse Ground Black Pepper, 2 Ounce
$8.39$4.20/oz
Fancy Large Lemons, 0.5 Pound
$1.60 avg/ea$3.19/lb
Fresh Cilantro Bunch, 1 Each
$2.19
Wonderful Pistachios No Shells Lightly Salted, 12 Ounce
Deal
$14.99 was $17.19$1.25/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.