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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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


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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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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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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Stir in lemon juice and remaining 1 tsp kosher salt. Serve garnished with chopped cilantro.
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