A healthy Moroccan stew with cozy spices, butternut squash, chickpeas, and lentils! You’ll love this protein and fiber packed meal!
Here’s an official big welcome to Fall and that Beyonce Chicago-style wind. I went shopping downtown on Saturday and felt the cooler air from Lake Michigan whipping my bob around like the Queen B. Ayyyyy.
And yes, of course I’m one of those people who lives in a cold Midwestern city but hates being cold. Once it hits 60 degrees F, I throw on fuzzy socks, whip up a cozy stew and always have something baking in the oven (to warm the house and make it smell like heaven 24/7).
When the cold breeze hits, that means it’s soup season people. Don’t worry, I’ll bring you all the comforting good kinds of soups that warms your heart.
This stew is definitely one of my all time favorite recipes to make during the cooler months. It’s cozy, full of nourishing moroccan-inspired spices and just so happens to be plant-based.
Originally I was inspired to create this recipe because of my travels where I experienced the most delicious, fresh flavors — and this recipe is exactly that. Seasonal, easy and absolutely delicious. I even used some of my favorite ingredients: lentils, butternut squash, garlic, cumin, turmeric, cinnamon and cayenne.
We should probs chat about why this lentil moroccan stew is so wonderful. Here are all the reasons I could think of (besides amazing flavor):
Vegan and gluten free. This soup will fit into anyone’s diet. If you prefer to add meat, I suggest ground turkey.
Includes fiber + protein from chickpeas and lentils: No really! There’s 14 grams of protein and over 16 grams of fiber per serving. And it’s all #plantbased baby!
Butternut squash provides great source of vitamin A & C: I like buying the cubed kind for ease, because let’s be honest, who really enjoys chopping and peeling the skin? You can also use sweet potatoes.
Is it just me or is the combination of chickpeas, lentils, and butternut squash in a tomato based broth a little enchanting?
Don’t you dare forget that fresh squeezed lemon juice either; it adds a unique twist to the stew that isn’t overpowering. I also to top with cilantro and serve with naan or my sweet potato cornbread muffins. I know you’re gonna love it.
Stay warm, friends. xoxo.
See how to make the stew:
- Serves: 4
- Serving size: 1/4th of recipe
- Calories: 431
- Fat: 6.0g
- Saturated fat: 3.0g
- Carbohydrates: 78.0g
- Sugar: 11.0g
- Fiber: 28.0g
- Protein: 27.4g
- 1 tablespoon olive or coconut oil
- 1 medium white or yellow onion, chopped
- 6 cloves of garlic, minced
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- 1 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1 (28 ounce) can crushed tomatoes
- 2 1/2 cups organic low sodium vegetable broth
- 1 (15 ounce) can chickpeas, rinsed and drained
- 4 cups cubed butternut squash (from about 2 pounds butternut squash)
- 1 cup green lentils, rinsed well
- 1/2 teaspoon salt
- Freshly ground black pepper
- fresh juice of 1/2 a lemon
- 1/3 cup chopped cilantro
- Optional: a few basil leaves, chopped
- Heat the oil in a large pot over medium-high heat. Add the onion and garlic; cook a few minutes or until the onion becomes softened.
- Next stir in cumin, cinnamon, turmeric, cayenne; cook for 30 seconds to a minute until spices are fragrant. Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt and pepper. Bring to a boil, then cover, reduce heat to low and simmer for about 20 minutes or until butternut squash is tender and lentils are fully cooked.
- Stir in lemon juice and sprinkle with cilantro and basil, if desired. Serve with a dollop of yogurt if you aren't vegan. Makes 4 servings - about 2 cups each.
I like to buy already-cut up butternut squash for ease; you can usually find it at Trader Joe's.
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