Warm Moroccan Butternut Squash and Lentil Stew

Name: Warm Moroccan Butternut Squash and Lentil Stew
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Moroccan
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground cinnamon; 1/2 teaspoon turmeric; 4 cups butternut squash, peeled and cubed; 1 cup dried brown or green lentils, rinsed; 1 can (15 ounces) chickpeas, drained and rinsed; 4 cups vegetable broth; 1 can (14 ounces) crushed tomatoes; Salt and black pepper to taste; Fresh cilantro for garnish

A hearty and comforting plant based stew packed with aromatic spices and tender vegetables.

By Recipes By Nani· 🌍 Moroccan· October 21, 2026

Warm Moroccan Butternut Squash and Lentil Stew

recipesbynani.com

Prep

15 minutes

Cook

45 minutes

Total

1 hour

Serves

This stew has become a total staple in my kitchen when the weather starts to turn chilly. It brings together the earthy sweetness of butternut squash with protein packed lentils and chickpeas to keep everyone full and satisfied.

My favorite thing about this recipe is how the spices fill the whole house with such a cozy aroma while it simmers. If you have extra time, letting it bubble on the stove a little longer really lets those Moroccan flavors meld together perfectly.

🧺 Ingredients

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon turmeric
4 cups butternut squash, peeled and cubed
1 cup dried brown or green lentils, rinsed
1 can (15 ounces) chickpeas, drained and rinsed
4 cups vegetable broth
1 can (14 ounces) crushed tomatoes
Salt and black pepper to taste
Fresh cilantro for garnish

👩‍🍳Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
2
Add the onion and cook until it is soft and translucent, which should take about five minutes.
3
Stir in the garlic, cumin, coriander, cinnamon, and turmeric and cook for another minute until fragrant.
4
Add the butternut squash, lentils, chickpeas, vegetable broth, and crushed tomatoes to the pot.
5
Bring the mixture to a boil, then turn the heat down to low and cover the pot.
6
Simmer for about 35 to 40 minutes or until the squash is tender and the lentils are cooked through.
7
Season with salt and pepper to your liking and serve hot with fresh cilantro sprinkled on top.

💡 Tips

This stew tastes even better the next day after the flavors have had time to deepen in the fridge. I love serving it with warm naan or pita bread to soak up all the extra broth. You can easily store leftovers in an airtight container for up to four days.

#Vegan #Vegetarian #Healthy #High Protein #Stew

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