Moroccan Lentil Stew with Butternut Squash
The addition o cumin, coriander and cinnamon herald Moroccan flavors from spices that are probably already hanging out in the spice cabinet.
Ingredients
1 butternut squash peeled, seeded and diced 1 inch dice (about 4 cups)
1 medium yellow onion, diced
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 tsp ground cinnamon
1/4 tsp ground black pepper
6 cups low sodium vegetable broth
1 can no-salt diced tomatoes
1 can no-salt lentils
3/4 cup chopped cilantro
Instructions
1
Prepare the butternut squash: cut the butternut squash in half vertically. Use a vegetable peeler or a knife to remove the peel. Remove the seeds with a spoon and discard. Cut squash into a 1-inch dice and reserve.
2
In a heavy duty large pot or dutch oven, warm the oil over medium high heat. Add the chopped onions and sauté for about 6 minutes.
3
Stir in the spice:cumin, coriander, cinnamon, salt and pepper. Let cook until fragrant (about 1 minute).
4
Add the prepared butternut squash, vegetable broth, canned diced tomatoes and the lentils.
5
Bring mixture to a boil. Reduce heat and simmer for about 40 minutes or until the lentils and squash are tender. Serve with chopped cilantro as garnish and enjoy!
Tags:
American Heart AssociationButternut Squash StewChef BryanCooking with Chef BryanHeart HealthyLentil Stew
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