Moroccan French Lentil and Butternut Squash Stew

February 28, 2022

easy

8

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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