Moroccan Spiced Lentil and Squash Stew
This Moroccan spiced stew is the perfect way to embrace autumn with hearty lentils, butternut squash, and a blend of warming spices. It's a nourishing one-pot meal that's both satisfying and healthy. With layers of flavor from specialty spices, this dish is ideal for an intermediate cook ready to explore North African cuisine.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups dried green lentils, rinsed
- 4 cups vegetable stock
- 1 medium butternut squash, peeled and diced
- 1 can (14 oz) diced tomatoes
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup chopped fresh cilantro
Method
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic, ground cumin, cinnamon, coriander, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.
- Add the rinsed lentils, vegetable stock, and diced butternut squash to the pot. Bring to a boil, then reduce heat to a simmer.
- Stir in the diced tomatoes with their juices. Cover and simmer for 45 minutes, or until the lentils are tender and the squash is cooked through.
- Season with salt and freshly ground black pepper to taste. Stir in the chopped fresh cilantro just before serving.