Moroccan Spice Lentil Stew

By Lunds & Byerlys

November 11, 2024

With lentils, chickpeas, butternut squash, onion, crushed tomatoes and lots of garlic, this vegan stew is hearty, healthy and bright. Classic Moroccan spices like L&B Ras El Hanout add sweetness to every bite, and rich cumin and a hint of cayenne round out the flavors. Prep is easy and this recipe makes plenty of leftovers. Our advice: make a big batch on a Sunday and enjoy it all week.

SERVINGS

4

PREP TIME

15 min

COOK TIME

50 min

Ingredients

  • 1
    tablespoon extra virgin olive oil
  • 1
    medium yellow onion, medium diced
  • 6
    garlic cloves, minced
  • 2 1/2
    teaspoons L&B Ras El Hanout
  • 1 1/2
    teaspoons ground cumin
  • 1/2
    teaspoon ground turmeric
  • 1/4
    teaspoon cayenne pepper
  • 1
    28-ounce can crushed tomatoes
  • 4
    cups organic low sodium vegetable broth
  • 1
    15-ounce can chickpeas, rinsed and drained
  • 4
    cups medium diced butternut squash (from about 2 pounds)
  • 1
    cup green lentils, rinsed and picked through
  • 1/2
    teaspoon kosher salt, plus more to taste
  • Juice from 1/2 lemon
  • 1/3
    cup rough chopped cilantro
  • 1/4
    cup roasted and salted pistachios, rough chopped

Directions

  1. 1

    In a large Dutch oven or heavy bottomed pot, heat the olive oil over medium-high heat. Add the onion and sauté until softened, 3 minutes. Add the garlic and sauté until fragrant, 1 minute.

  2. 2

    Stir in the ras el hanout, cumin, turmeric and cayenne. Cook for 30 seconds or until fragrant.

  3. 3

    Add the tomatoes, broth, chickpeas, butternut squash, lentils, salt and black pepper. Stir to combine.

  4. 4

    Bring to a boil, cover, reduce the heat to low and simmer for 45 to 55 minutes or until the butternut squash is tender and the lentils are fully cooked.

  5. 5

    Stir in the lemon juice and season with salt. Garnish with the chopped cilantro and pistachios.

  6. 6

    Serve hot. Leftover stew can be stored in an airtight container in the refrigerator for up to 1 week.

This recipe is brought to you by Nourish, our guide to eating a variety of whole foods that expand your palate, give you more energy and help you live a balanced life. If you love it, check out the entire Nourish collection.

Additional Blog Posts

Candy Cane Cookies

Green Bean Casserole

Homemade Mac & Cheese

Honey-Roasted Brussels Sprouts
See all blog posts