Spiced Moroccan Lentil Stew with Butternut Squash

Introduction

Embark on a culinary journey to the heart of Morocco with our tantalizing Spiced Moroccan Lentil Stew with Butternut Squash. This hearty and flavorful dish is a symphony of aromatic spices, tender lentils, and sweet butternut squash that will warm your soul and delight your taste buds. Join us as we delve into the ingredients, steps, and tips to create this delectable vegan masterpiece.

Ingredients

• 1 cup dried brown lentils, rinsed and sorted
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 (28-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 (14-ounce) can vegetable broth
• 1 medium butternut squash, peeled, seeded, and diced
• 1/2 cup chopped fresh cilantro
• Salt and pepper to taste

Steps

1. Prepare the lentils: Rinse the lentils thoroughly, then add them to a large pot or Dutch oven with 3 cups of water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes, or until tender. Drain any excess water if necessary.

2. Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 4-5 minutes, or until softened. Stir in the garlic and sauté for another minute.

3. Add spices and tomatoes: Add the ginger, cumin, turmeric, cinnamon, and nutmeg to the skillet. Stir well and cook for 1-2 minutes, or until fragrant. Stir in the diced tomatoes and cook for 5 minutes, or until slightly thickened.

4. Incorporate the remaining ingredients: Add the prepared lentils, chickpeas, vegetable broth, and butternut squash to the skillet. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the butternut squash is tender and the stew has thickened.

5. Season and serve: Stir in the chopped cilantro and season with salt and pepper to taste. Serve hot with your favorite accompaniments, such as crusty bread, rice, or couscous.

Tips

• For a richer flavor, use a combination of green and brown lentils.
• Add a pinch of cayenne pepper for a touch of heat.
• If you don't have butternut squash, you can substitute it with sweet potatoes or carrots.
• This stew can be made ahead of time and reheated when you're ready to serve.
• Leftover stew freezes well for up to 3 months.

FAQs

• Can I use other types of lentils? Yes, you can use any type of lentils you like, such as green, red, or black lentils. The cooking time may vary slightly depending on the type of lentils used.

• Is this stew vegan? Yes, this stew is completely vegan and made without any animal products.

• Can I make this stew in a slow cooker? Yes, you can make this stew in a slow cooker. Add all of the ingredients to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.

• What are some good sides to serve with this stew? This stew pairs well with crusty bread, rice, or couscous. You can also serve it with a side salad or roasted vegetables.