Moroccan Spice Lentil Stew
Servings:*
4 servingsIngredients
- 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
Directions
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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.
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Stir in the ras el hanout, cumin, turmeric and cayenne. Cook for 30 seconds or until fragrant.
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Add the tomatoes, broth, chickpeas, butternut squash, lentils, salt and black pepper. Stir to combine.
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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.
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Stir in the lemon juice and season with salt. Garnish with the chopped cilantro and pistachios.
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Serve hot. Leftover stew can be stored in an airtight container in the refrigerator for up to 1 week.
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