Hearty Moroccan Lentil and Chickpea Stew with Butternut Squash

Recipe Collection: Dinner

Hearty Moroccan Lentil and Chickpea Stew with Butternut Squash is a vegetarian dish bursting with rich flavors and textures. This Moroccan-inspired stew combines tender lentils, hearty chickpeas, and vibrant vegetables, all infused with aromatic spices. Perfect for cozy dinners, it’s versatile enough to serve as a main course or a side dish.

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Overview

This Moroccan-inspired stew is a symphony of flavors and textures, featuring tender lentils, hearty chickpeas, and vibrant vegetables. Infused with aromatic spices, this dish is perfect for a cozy meal. The optional garnishes of yogurt, fresh mint, and cayenne pepper add a delightful finishing touch, making it a guaranteed 5-star experience.

Diet Type

Vegetarian

Allergies

None

Cuisine

Moroccan

Serving Size: 8

Cooking Time: 75 minutes

Ingredients

• 1 Cup French green lentils
• 3 Whole bay leaves
• 2 Whole garlic cloves
• 3 Tablespoons (tbsp) olive oil, divided
• 1 Teaspoon (tsp) fresh thyme leaves, minced
• 1 Tablespoon (tbsp) garlic, minced
• 1 Teaspoon (tsp) crushed hot chile flakes
• 1 Teaspoon (tsp) ground cinnamon
• 1 Teaspoon (tsp) ground cumin
• 1 Teaspoon (tsp) ground coriander
• 1 Cup yellow onion, minced
• 1 Cup celery, sliced
• 1 Cup zucchini, sliced
• 1 Whole red bell pepper, diced
• 1 Whole yellow bell pepper, diced
• 1 Whole butternut squash, peeled
• 8 Ounces (oz) can crushed tomatoes
• 15 Ounces (oz) can chickpeas, drained
• 4 Cups vegetable stock
• 1 Cup fresh flat-leaf parsley, minced
• 0.5 Cup plain yogurt (Optional)
• 2 Tablespoons (tbsp) fresh mint, minced (Optional)
• 1 Pinch cayenne pepper, to taste (Optional)

Steps

1. Fill a large pot with water and bring to a boil over high heat. Add the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer until lentils are cooked but still firm, about 10 minutes. Drain well. Toss the lentils with 1 tablespoon of olive oil, thyme, and 1 tablespoon of minced garlic. Remove bay leaves and whole garlic cloves; set aside.
2. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chili flakes, cinnamon, cumin, and coriander, cooking until fragrant. Stir in the remaining minced garlic, onion, celery, zucchini, red and yellow peppers, and butternut squash. Cook for 3-4 minutes until the vegetables begin to soften.
3. Add the cooked lentils, crushed tomatoes, chickpeas, and vegetable stock to the pot. Increase the heat to medium-high until the stew begins to boil, then reduce to low. Cover and simmer for about 20 minutes, stirring occasionally, until the squash is tender.
4. Stir in the chopped parsley. Serve the stew in bowls, garnished with a dollop of yogurt, a sprinkle of fresh mint, and a pinch of cayenne pepper, if desired. Enjoy the rich, aromatic flavors of this Moroccan delight!

Enjoy your homemade Hearty Moroccan Lentil and Chickpea Stew with Butternut Squash!