Moroccan Spice Lentil Stew

2 years ago

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, and rich cumin and a hint of cayenne round out the flavors. Prep is easy and this recipe makes plenty of leftovers. Our advice: make a big batch on a Sunday and enjoy it all week.

4 servings
Preparation time: 15 minutes
Cook time: 50 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
⅓ 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.

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