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Easy Moroccan Butternut Squash, Chickpea & Lentil Stew

Name: Easy Moroccan Butternut Squash, Chickpea & Lentil Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 can lentils (15 oz), rinsed and drained; 1 teaspoon ground turmeric; 2 1/2 cups low sodium vegetable broth; 1 can chickpeas (15 oz), rinsed and drained; 1 tablespoon olive oil; 1/4 teaspoon cayenne pepper; juice of 1/2 a lemon; 1 teaspoon ground cinnamon; 6 cloves garlic, minced; 1 medium yellow onion, chopped; 4 cups cubed butternut squash; 1/3 cup chopped cilantro; 1 can crushed tomatoes (14 oz); 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 teaspoons ground cumin; vegan yogurt for serving (optional)

Indulge in this delicious and easy-to-make Moroccan butternut squash, chickpea, and lentil stew, perfect for a hearty plant-based meal. The rich spices and wholesome ingredients come together to create a warm and comforting dish that the whole family will enjoy. Pair it with some crusty bread for a ...

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45 min

TOTAL TIME

750

CALORIES

$2.79

PER SERVING

Easy Moroccan Butternut Squash, Chickpea & Lentil Stew

Ingredients

17 INGREDIENTS

4 SERVINGS

15 oz canned lentils

rinsed and drained

1 tsp ground turmeric

2 1/2 cups low sodium vegetable broth

15 oz canned chickpeas

rinsed and drained

1 tbsp olive oil

1/4 tsp cayenne pepper

1/2 whole lemon

juiced

1 tsp ground cinnamon

6 cloves garlic

minced

1 medium yellow onion

chopped

4 cups butternut squash

cubed

1/3 cup chopped fresh cilantro

14 oz canned crushed tomatoes

1/2 tsp salt

1/4 tsp freshly ground black pepper

2 tsp ground cumin

vegan yogurt

for serving

Directions

7 STEPS

15 min

PREP TIME

30 min

COOK TIME

45 min

TOTAL TIME

Heat the olive oil in a large pot over medium-high heat.

Add the chopped yellow onion and minced garlic; cook for a few minutes or until the onion becomes softened.

Next, stir in ground cumin, ground cinnamon, ground turmeric, and cayenne pepper; cook for 30 seconds to a minute until spices are fragrant.

Add the crushed tomatoes, low sodium vegetable broth, rinsed and drained chickpeas, cubed butternut squash, and rinsed and drained lentils. Season with salt and freshly ground black 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 heated through.

Stir in the lemon juice and sprinkle with chopped cilantro.

Serve with a dollop of vegan yogurt on top, if desired.

Health Info

Macros

170g

CARBS

12g

FAT

53g

PROTEIN

Allowed on these diets