Moroccan Spice Lentil Stew
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, medium diced
- 6 garlic cloves, minced
- 2 ½ teaspoons L&B Ras El Hanout
- 1 ½ teaspoons ground cumin
- ½ teaspoons ground turmeric
- ¼ teaspoons cayenne pepper
- 1 28ounce can crushed tomatoes
- 4 ccups organic low sodium vegetable broth
- 1 15ounce can chickpeas, rinsed and drained
- 4 cups medium diced butternut squash (from about 2 pounds)
- 1 cup green lentils, rinsed and picked through
- ½ teaspoons kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- Juice from ½ lemon
- ⅓ cup rough chopped cilantro
- ¼ cup roasted and salted pistachios, rough chopped
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.
Stir in the ras el hanout, cumin, turmeric and cayenne. Cook for 30 seconds or until fragrant.
Add the tomatoes, broth, chickpeas, butternut squash, lentils, salt and black pepper. Stir to combine.
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.
Stir in the lemon juice and season with salt. Garnish with the chopped cilantro and pistachios.
Serve hot. Leftover stew can be stored in an airtight container in the refrigerator for up to 1 week.
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