Moroccan French Lentil and Butternut Squash Stew


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5 from 5 votes

Moroccan French Lentil and Butternut Squash Stew

A mix of everyday spices from your pantry lends a fun exotic flair to this hearty vegetarian stew. All you need is one pot, about an hour and you've got a delicious dish that'll satisfy the whole crowd. 
Course: Soup
Cuisine: Middle Eastern
Servings: 8 servings
Calories: 254kcal


  • 1 tsp olive oil
  • 2 cups chopped onions
  • 2 tsp salt divided
  • 1 TB garlic minced
  • 1 TB ginger minced
  • 1 TB curry powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp ground fennel
  • ½ tsp cinnamon
  • 6 cups vegetable broth
  • 1 ½ cups French lentils
  • 4 cups butternut squash diced
  • 1 15 oz can chickpeas
  • 10 oz baby spinach
  • 2 TB lemon juice
  • chopped cilantro for garnish


  • Heat oil in a large nonstick soup pot over medium heat. Add onion and 1 tsp salt and cook, stirring frequently for 5 minutes. 
  • Add garlic, ginger, and spices and cook for an additional 1 minute. Add broth and increase heat to high. Bring to a boil, reduce to a simmer, and stir in lentils. 
  • Cover and cook for 35-40 minutes or until lentils are tender. Add squash and cook for an additional 5 minutes or until fork tender. Stir in chickpeas and spinach and cook an additional 2-3 minutes, covered, to wilt spinach. 
  • Stir in lemon juice and remaining 1 tsp kosher salt. Serve garnished with chopped cilantro.


Calories: 254kcal | Carbohydrates: 46g | Protein: 14g | Fat: 2g | Sodium: 1480mg | Potassium: 944mg | Fiber: 16g | Sugar: 5g | Vitamin A: 11170IU | Vitamin C: 31.4mg | Calcium: 130mg | Iron: 5.4mg

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