A healthy Moroccan-spiced Stew with butternut squash, chickpeas, and lentils! You’ll like this proteins and fiber loaded meal!
Let me simply start off by saying that this winter has been among the worst I’ve ever experienced. Minnesota can be an icicle and I’m about ready to pack my bags, abandon everything, and can get on a aircraft to any place with good margaritas and warm weather (Cali?).
A sufficient amount of complaining though! It’s period for just a little soup for the spirit. The comforting great kind that warms your center. I love those kinds, don’t you?
Have you ever really tried Saffron? It is truly an amazing spice and a great addition to the stew. My boyfriend’s mom gave me a little box from it and I’m therefore happy I finally figured out how to put it to great use. I have seen saffron at Trader Joe’s before and I’m sure most grocers make it. Unfortunately, it really is a bit expensive.
We have to probs discuss why this lentil moroccan stew is indeed wonderful. Listed below are all the factors I could think about (besides amazing taste):
Butternut squash provides great way to obtain vitamin A: I like purchasing the cubed kind for convenience. You can even use special potatoes!
Low calorie and filling up: There are only 260 calorie consumption per serving and every one of the protein and fiber enable you to stay full.
Is it just me or is the mix of chickpeas, lentils, and butternut squash inside a tomato based broth just a little charming?
Not dare forget that fresh squeezed lemon juice either; it provides a distinctive twist to the stew that isn’t overpowering. I also want to use both basil and cilantro, but either will work predicated on your taste choices!
Stay warm, friends. xoxo.
Prep time:
15 mins
Cook time:
30 mins
Total time:
45 mins
Ingredients
1 white onion, chopped
2 teaspoons cumin
1/2 teaspoon cinnamon
1 can (15 oz) chickpeas, rinsed and drained
1 can (28 oz) diced tomatoes
3 cups organic vegetable broth
1 pound butternut squash, diced large (about 4 cups)
1 cup green lentils, rinsed well
1/8 teaspoon saffron
few dashes of crimson pepper flakes, if desired
1/3 cup chopped cilantro
Instructions
Heat the oil inside a moderate pot over medium heat. Add the onion and garlic; cook a few minutes or before onion turns into softened.
Next stir in cumin, cinnamon, and salt and pepper; make for a couple more minutes until spices are fragrant. Add chickpeas, tomato vegetables, broth, butternut squash, lentils, and saffron. Bring to a boil, then cover, reduce temperature and simmer for 15-20 a few minutes or until butternut squash is definitely tender and lentils are completely cooked.
Stir in lemon, red pepper flakes, cilantro, and basil. Taste and adjust seasonings as necessary. Garnish with extra cilantro and greek yogurt, if desired. I like serving mine with spinach. Makes 6 servings – about 1 1/2 mugs each.
Unless you have saffron, experience free to leave it out! The stew will still be delicious.
Rather than butternut squash, you can use fairly sweet potatoes or acorn squash.
I love to buy already-cut up butternut squash for simplicity; you can usually find it at Trader Joe’s.
Jalesa Daniels Jones
Making my very own version…only a hint of cumin( I dislike heavily cumin flavored food) but utilizing the cinnamon and lemon. I don’t have cilantro but use some sofrito Id made instead. I love stews do pigs like feet theses…exotic flavors as well as simple ‘third world’ ingredients…inexpensive for the low Income cook. Too,mine entire foods plant based recipes are greatest for health.
Thanx a lot for this recipe, which I’m absolutely sure I’m bludgeoning, lol, seeing that I’m a lazy cook as well as one to replacement inside a big way…