Moroccan French Lentil and Butternut Squash Stew
A mix of everyday spices from your pantry lends a fun exotic flair to this hearty vegetarian stew. All you need is one pot, about an hour and you’ve got a delicious dish that’ll satisfy the whole crowd.
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Ingredients
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1 teaspoon olive oil | |
2 cups chopped onions | |
2 teaspoons salt divided | |
1 tablespoon garlic minced | |
1 tablespoon ginger minced | |
1 tablespoon curry powder | |
1 teaspoon cumin | |
1 teaspoon coriander | |
1 teaspoon ground fennel | |
1/2 teaspoon cinnamon | |
6 cups vegetable broth | |
1 1/2 cups French lentils | |
4 cups butternut squash diced | |
1 15 oz can chickpeas | |
10 oz baby spinach | |
2 tablespoons lemon juice | |
chopped cilantro for garnish |
Nutritional Information
254kcal
Calories
46g
Carbohydrates
14g
Protein
2g
Fat
1480mg
Sodium
944mg
Potassium
16g
Fiber
5g
Sugar
11170IU
Vitamin A
31.4mg
Vitamin C
130mg
Calcium
5.4mg
Iron
Directions
1.
Heat oil in a large nonstick soup pot over medium heat. Add onion and 1 tsp salt and cook, stirring frequently for 5 minutes.
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2.
Add garlic, ginger, and spices and cook for an additional 1 minute. Add broth and increase heat to high. Bring to a boil, reduce to a simmer, and stir in lentils.
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3.
Cover and cook for 35-40 minutes or until lentils are tender. Add squash and cook for an additional 5 minutes or until fork tender. Stir in chickpeas and spinach and cook an additional 2-3 minutes, covered, to wilt spinach.
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4.
Stir in lemon juice and remaining 1 tsp kosher salt. Serve garnished with chopped cilantro.
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