Here’s an official big welcome to chilly season and that Chicago-style Beyonce wind.
Of course I’m one of those people who lives in a cold Midwestern city but hates being cold. Once it hits 60 degrees F, I throw on fuzzy socks, whip up a cozy stew and always have something baking in the oven (to warm the house and make it smell like heaven 24/7).
When the cold breeze hits, that means it’s soup season people, and this Moroccan-spiced stew is definitely one of my all time favorite recipes to make during the cooler months. It’s cozy, full of nourishing spices and just so happens to be plant-based.
Originally I was inspired to create this recipe because of my travels where I experienced the most delicious, fresh flavors — and this recipe is exactly that. Seasonal, easy and absolutely delicious. I even used some of my favorite ingredients: lentils, butternut squash, garlic, cumin, turmeric, cinnamon and cayenne.
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Ingredients in this Moroccan-spiced stew
We should probs chat about why this lentil Moroccan stew is so wonderful. It’s filled with incredible flavors and nutrients thanks to all of the cozy spices, butternut squash and two sources of protein. Is it just me or is the combination of chickpeas, lentils, and butternut squash in a tomato based broth a little enchanting? Here’s what you’ll need to make it:
- Olive or coconut oil: you’ll need a bit of olive oil or coconut oil to cook down the onion, garlic and spices.
- Onion & garlic: for a boost of flavor in the base of this stew.
- Spices: we’re using a mix of cumin, cinnamon, ground turmeric, cayenne pepper and some salt & pepper.
- Crushed tomatoes: you’ll need a 28 ounce can of crushed tomatoes to give this stew the right texture and flavor base.
- Vegetable broth: be sure to use a low sodium vegetable broth so that you can control the amount of salt you like in the stew. Feel free to also use chicken broth if you’re not eating vegan or vegetarian.
- Chickpeas: our first source of plant based protein comes from chickpeas!
- Butternut squash: you’ll love the tender bites of butternut squash in every bit of this delicious stew. Plus it adds a great source of vitamins A & C. Learn exactly how to peel & cut a butternut squash here!
- Green lentils: our second source of plant based protein comes from green lentils. They also pack tons of delicious fiber to fill you up. I would not suggest using red lentils as they tend to have a mushier texture.
- For topping: I highly recommend adding a squeeze of fresh lemon juice and some chopped cilantro to bring out all of those flavors. Yogurt is also amazing, especially if you plan on dipping some naan in!
How to make Moroccan stew
-
Heat the oil in a large pot over medium-high heat. Add the onion and garlic; cook a few minutes or until the onion becomes softened.
- Next stir in cumin, cinnamon, turmeric, cayenne; cook for 30 seconds to a minute until spices are fragrant.
- Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt and pepper. Bring to a boil, then cover, reduce heat to low and simmer for about 20 minutes or until butternut squash is tender and lentils are fully cooked
-
Stir in lemon juice and sprinkle with cilantro and basil, if desired. Serve with a dollop of yogurt if you aren’t vegan.
Customize this lentil Moroccan stew
- Switch up your squash. Feel free to use sweet potato or acorn squash if you’d like! You can also use pre-cubed butternut squash for ease.
- Add meat protein. If you’re not vegan or vegetarian feel free to add a meat like ground turkey or chicken to make it a little heartier.
- Add your fav toppings. Add a delicious sweetness with a drizzle of coconut milk or a little tang with cool, creamy yogurt. Yum!
How to store, freeze & reheat this stew
- To store: store this healthy Moroccan-inspired stew in airtight containers in the refrigerator for up to 4-5 days.
- To freeze: let the stew completely cool and then transfer it to a freezer-safe container (or multiple containers for meal prep purposes). Freeze for up to 2 months.
- To reheat: first let the stew thaw in the refrigerator, then heat the soup in the microwave or on the stovetop.
What to serve with this stew
- Naan or garlic naan
- Gluten Free Cornbread Muffins
- Honey Pumpkin Cornbread Muffins
- Winter Butternut Squash Brussels Sprouts Caesar Salad
- The Best Garlic Bread You’ll Ever Eat
I hope you love this incredible Moroccan stew recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Butternut Squash, Chickpea & Lentil Moroccan-Spiced Stew
Ingredients
- 1 tablespoon olive or coconut oil
- 1 medium white or yellow onion, chopped
- 6 cloves of garlic, minced
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- 1 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1 (28 ounce) can crushed tomatoes
- 2 1/2 cups organic low sodium vegetable broth
- 1 (15 ounce) can chickpeas, rinsed and drained
- 4 cups cubed butternut squash (from about 2 pounds butternut squash)
- 1 cup green lentils, rinsed well
- 1/2 teaspoon salt
- Freshly ground black pepper
- fresh juice of 1/2 a lemon
- 1/3 cup chopped cilantro
- Optional: a few basil leaves, chopped
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion and garlic; cook a few minutes or until the onion becomes softened.
- Next stir in cumin, cinnamon, turmeric, cayenne; cook for 30 seconds to a minute until spices are fragrant.
- Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt and pepper. Bring to a boil, then cover, reduce heat to low and simmer for about 20 minutes or until butternut squash is tender and lentils are fully cooked.
- Stir in lemon juice and sprinkle with cilantro and basil, if desired. Serve with a dollop of yogurt if you aren't vegan. Makes 4 servings - about 2 cups each.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
408 comments
Cali would love to have you! It's been 60-70 during the days here 🙂
Cali would love to have you! It's been 60-70 during the days here 🙂
Going to make this. Does the recipe call for dried green lentils or lentils from a can?
Dried 🙂
While I absolutely love this lentil stew, I had the issue I saw some others had as well. It takes MUCH longer than it says for lentils to soften. I have made this numerous times, so clearly, I still love it and will make it. I am wondering exactly what dried green lentils you’re using that you can make this in 30 minutes?
For whole lentils, cook time is typically 15-20 minutes. My package of green lentils says the same! Perhaps the heat is too low or because the pot isn’t covered that they are taking a bit longer?
My husband enjoyed this very much. I used butternut squash and sweet potatoes for my personalised version. I used vegetable stork ( powder) with hot water to soak the whole lentils (I don’t like canned lentils). I soak the whole lentiIs with hot water and vegetable stork powder right before I start chopping vegetables. This allowed for them to cook faster once in the pot. Instead of vegetable broth, I used coconut milk, fresh tomatoes instead of canned, which crushed with a blender and added two spoons of chutney to ease the sour taste. Served it with steamed potato spinach. Deliciousness!!
Thanks so much for sharing all of this — it sounds incredible! Glad you enjoyed it 🙂
Totally gorgeous! Love the colors, the textures, that aqua pot, the orange sweet potatoes, the colors just make me happy 🙂 And I bet this is some serious comfort food…mmm! pinned 🙂
Totally gorgeous! Love the colors, the textures, that aqua pot, the orange sweet potatoes, the colors just make me happy 🙂 And I bet this is some serious comfort food…mmm! pinned 🙂
I live in Wisconsin- NORTHERN Wisconsin and I feel your pain! I am sending myself flowers today because the lack of color is KILLING ME. Hang in there!! BTW, this looks wonderful- just the right kind of food for this weather.
I live in Wisconsin- NORTHERN Wisconsin and I feel your pain! I am sending myself flowers today because the lack of color is KILLING ME. Hang in there!! BTW, this looks wonderful- just the right kind of food for this weather.
Mmmm…these looks like perfect comfort food! Delicious!
Mmmm…these looks like perfect comfort food! Delicious!
Looks great! Minus the cilantro…
Moroccan spices are some of my absolute faves. And I can empathize with you- I live in Chicago 🙁
Moroccan spices are some of my absolute faves. And I can empathize with you- I live in Chicago 🙁
This looks like the perfect comforting soup!!! I LOVE the addition of squash in soup – so trying this!
This looks like the perfect comforting soup!!! I LOVE the addition of squash in soup – so trying this!
Is there anyway you can do this in the crock pot?
Yes, I’ve been curious about this, too… I have a little get-together in a few days, and I’m hoping to put this in a slow cooker so I can spend the time before dinner getting things ready and spending time with my guests. Does anyone have any thoughts on how to convert the cooking time? Thanks!
Hi Raven, I also want to cook the butternut squash and lentil stew in my slow cooker….for a New Year get together! Please could you share the slow cooker times and heat levels with me? You can email me on jennytbhuggett@hotmail.com Thanks
Is there anyway you can do this in the crock pot?
I could eat this almost everyday – Love the flavor combination. Yum!
I could eat this almost everyday – Love the flavor combination. Yum!
Dang, I love how healthy this is!! So yummy looking 🙂
Dang, I love how healthy this is!! So yummy looking 🙂
I’m a Cali girl, and although I’m not cold, I’m making this stew right now. It looks and smells amazing. Thank you for all the dinner ideas. I just started following you about two weeks ago, and I’ve made 7 things. Very one of them was fabulous.
I’m a Cali girl, and although I’m not cold, I’m making this stew right now. It looks and smells amazing. Thank you for all the dinner ideas. I just started following you about two weeks ago, and I’ve made 7 things. Very one of them was fabulous.
Looks delicious, is that sour cream on the side. ??
Helena, I think she said it was Greek yogurt. I love adding yogurt to a stew too; so often it adds a perfect creamy complement. This stew looks PERFECT for this highly imperfect cold weather. Thanks for sharing the recipe!
Looks delicious, is that sour cream on the side. ??
Yum, yum! I feel for you in Minnesota… Michigan has been terrible, but you guys take the cake!
Yum, yum! I feel for you in Minnesota… Michigan has been terrible, but you guys take the cake!
This looks awesome, and I LOVE saffron (apparently I have expensive taste…literally?)! This DOES look like a great remedy for the winter blues, although I think you already found the best remedy: going to Australia, where it’s summertime!
Just finished making this and it was really quite easy! I think maybe I did something incorrectly though because it took me more than double the time for the squash and chickpeas to soften. The fragrance was incredible and the taste was great-thank you!
Do you mean the lentils to soften? Sometimes it depends on how high you simmer it for – definitely shouldn’t’ take longer than 30 minutes though!
Did you by any chance use chickpeas from a bag? As opposed to a can? ‘Cause canned chickpeas (also called garbanzo beans) are already soft….which is what the recipe called for. Just for next time.
Just finished making this and it was really quite easy! I think maybe I did something incorrectly though because it took me more than double the time for the squash and chickpeas to soften. The fragrance was incredible and the taste was great-thank you!
Do you mean the lentils to soften? Sometimes it depends on how high you simmer it for – definitely shouldn’t’ take longer than 30 minutes though!
Did you by any chance use chickpeas from a bag? As opposed to a can? ‘Cause canned chickpeas (also called garbanzo beans) are already soft….which is what the recipe called for. Just for next time.
Oh yum. This looks delicious, Monique.
Oh yum. This looks delicious, Monique.
This looks incredible! Definitely making this!!
Made it, ate it, shared it, delicious! Will be a staple in my house…
Made it, ate it, shared it, delicious! Will be a staple in my house…
i made this and left out the saffron and basil, but did use some zataar. this stew is delicious!..in addition to a little greek yogurt, i dressed it up a bit with some hot sauce and fresh grated parmesan for serving. It freezes well too! thank you for a great dish.
i made this and left out the saffron and basil, but did use some zataar. this stew is delicious!..in addition to a little greek yogurt, i dressed it up a bit with some hot sauce and fresh grated parmesan for serving. It freezes well too! thank you for a great dish.
Before making this I honestly wasn ‘t sure what to except, it’s a unique flavor combination I had never had before and wasn’t sure if I would like it or not (lentils have always been a little hit or miss for me.) I had to come back and say that I was pleasantly surprised! Incredibly flavorful, very filling, and so easy to make. A one-pot dish ready to eat in 30 minutes start to finish.
Before making this I honestly wasn ‘t sure what to except, it’s a unique flavor combination I had never had before and wasn’t sure if I would like it or not (lentils have always been a little hit or miss for me.) I had to come back and say that I was pleasantly surprised! Incredibly flavorful, very filling, and so easy to make. A one-pot dish ready to eat in 30 minutes start to finish.
Totally perfect. Every bite is heavenly. Perfect dish for vegans and so filling doesn’t even need a grain to accompany it if you don’t want.
Totally perfect. Every bite is heavenly. Perfect dish for vegans and so filling doesn’t even need a grain to accompany it if you don’t want.
I agree with Maya: no grain necessary. This is so hearty and satisfying. I’ve tried several AK recipes and Monique is always spot on. Thank you!
I agree with Maya: no grain necessary. This is so hearty and satisfying. I’ve tried several AK recipes and Monique is always spot on. Thank you!
Oh my goodness! I just made this and used beef broth and soy cream instead because that’s what I had on hand and THIS IS SPLENDIND. I’m planning on doubling or tripling the recipe and freeze it next time I do it.
THANK YOU!!!!
Oh my goodness! I just made this and used beef broth and soy cream instead because that’s what I had on hand and THIS IS SPLENDIND. I’m planning on doubling or tripling the recipe and freeze it next time I do it.
THANK YOU!!!!
Mmmm….I am a new Minnesotan and stumbled upon your blog from pinterest. This looks delicious…can’t wait to make it now that the temps are cooler!
Mmmm….I am a new Minnesotan and stumbled upon your blog from pinterest. This looks delicious…can’t wait to make it now that the temps are cooler!
Made this stew tonight….absolutely delicious! Did not add the saffron and just realized I forgot the lemon…but really enjoyed it!
Made this stew tonight….absolutely delicious! Did not add the saffron and just realized I forgot the lemon…but really enjoyed it!
Made this last night, and it was perfect for the snowy weather! heart-warming, filling, and delicious! I added some cayenne pepper to give it an extra kick. I can’t wait to eat the leftovers all week. Thanks for the great recipe.
Made this last night, and it was perfect for the snowy weather! heart-warming, filling, and delicious! I added some cayenne pepper to give it an extra kick. I can’t wait to eat the leftovers all week. Thanks for the great recipe.
can this be made in the slowcooker?
can this be made in the slowcooker?
Love this so much!!! I’ve made it a few times for myself, and tonight my boyfriend wanted to try my cooking so I made this – he absolutely loved it! I like adding a teaspoon of a madras curry powder and carrots. Thanks for the awesome recipe.
Love this so much!!! I’ve made it a few times for myself, and tonight my boyfriend wanted to try my cooking so I made this – he absolutely loved it! I like adding a teaspoon of a madras curry powder and carrots. Thanks for the awesome recipe.
Making my own version…only a hint of cumin( I dislike heavily cumin flavored food) but using the cinnamon and lemon. I don’t have cilantro but will use some sofrito Id made instead. I love stews like theses…exotic flavors as well as simple ‘third world’ ingredients…affordable for the low Income cook. Too,mine whole foods plant based recipes are best for health.
Thanx so much for this recipe, which I’m sure I’m bludgeoning, lol, as I’m a lazy cook as well as one to substitute in a big way…
Making my own version…only a hint of cumin( I dislike heavily cumin flavored food) but using the cinnamon and lemon. I don’t have cilantro but will use some sofrito Id made instead. I love stews like theses…exotic flavors as well as simple ‘third world’ ingredients…affordable for the low Income cook. Too,mine whole foods plant based recipes are best for health.
Thanx so much for this recipe, which I’m sure I’m bludgeoning, lol, as I’m a lazy cook as well as one to substitute in a big way…
My husband and I both loved this! I didn’t have saffron, but didn’t miss it. I added spinach to the stew. Served with hummus and pita. Yum!
This was great! Followed the recipe except for the basil, didn’t have any. It turned out great! We served it with brown basmati rice, and whole wheat pita. So so good. Will definitely make again.
This was great! Followed the recipe except for the basil, didn’t have any. It turned out great! We served it with brown basmati rice, and whole wheat pita. So so good. Will definitely make again.
This recipe was excellent! Sweet, spicy, and warm! Perfect for a chilly New England fall evening. My boyfriend, who would rather eat chicken fingers every night, ate two servings! Definitely will make again soon.
Just made this tonight and It’s amazing!! WIll be making this stew again! Thanks!
Just made this tonight and It’s amazing!! WIll be making this stew again! Thanks!
What could I sub for the diced tomatoes? I’m nightshade free 🙂
What could I sub for the diced tomatoes? I’m nightshade free 🙂
I’m always so excited to make your recipes! And this one definitely didn’t disappoint! I had my eye on this recipe for a long time and finally made it.. SO delicious. Thanks for alllll the incredible, nourishing meals and snacks, Monique!!
Just made this last night (only ingredient I didn’t use was the saffron) and it was just amazing! Served it over some rice. Husband loved it too because it tasted so hearty and was delicious! Thank you for the recipe, I’m definitely redoing this one again!
Just made this last night (only ingredient I didn’t use was the saffron) and it was just amazing! Served it over some rice. Husband loved it too because it tasted so hearty and was delicious! Thank you for the recipe, I’m definitely redoing this one again!
I have cooked from this blog regularly for about two years, and this is my favorite recipe so far (not counting the baking recipes, because how could I possibly compare the deliciousness!). The soup absolutely wonderful, and on my repeat list.
Yay so great to hear!
I have cooked from this blog regularly for about two years, and this is my favorite recipe so far (not counting the baking recipes, because how could I possibly compare the deliciousness!). The soup absolutely wonderful, and on my repeat list.
Yay so great to hear!
I make a lot of Persian stews, which almost always have saffron. What I would suggest is to grind up your saffron into a powder (pestle and mortar) and in each stew take approximately 1/8 tsp. of the saffron and add 2 Tbsp. of hot water, mix and add to the stew. It will immerse the flavor throughout and make your saffron last longer. Also refrigerate your saffron.
Delicious – thanks for the tip, Lisa!
I make a lot of Persian stews, which almost always have saffron. What I would suggest is to grind up your saffron into a powder (pestle and mortar) and in each stew take approximately 1/8 tsp. of the saffron and add 2 Tbsp. of hot water, mix and add to the stew. It will immerse the flavor throughout and make your saffron last longer. Also refrigerate your saffron.
Delicious – thanks for the tip, Lisa!
Absolutely delicious. Thank you.
Instead of all this utter bullshit why don’t you make it easy to print out the recipe? For christ’s sake.
Hi Bill! I completely understand your frustration. We’re currently working on a tech glitch for the print button (if you click right under the box with the prep, cook and total time, the print options will actually pop up). Thank you for your patience!
Why are you so upset? I am thrilled to find these wonderful recipes. We are so lucky; on top of these recipes being so fantastic, healthy, and EASY to make, because Monique has taken the time and effort to make them easy for us, we get them for free. I am so happy that I found this website!! I can’t wait to make this recipe!!
You’re ridiculous, Bill.
Really?? That’s the way you ask for a favor?? I hope that attitude seldom works for you!
Hi Monique, I have made your wonderful recipe many times and this time I made a couple of substitutions so here there are. Since you like Trader Joe’s this should fit right in. I had no kale in the fridge so I opened a bag of mixed greens (TJ’s) . Since I had no pepper flakes I used a teaspoon of Extra Hot Ghost Pepper Salsa (TJ’s). I uses a 12 0z bag of the TJ’s butternut squash and only 2 cups of broth. Turmeric costs less than Saffron and I had it available.The mixed greens wilted nicely when the hot ingredients were placed on top. Perfect for 6 servings, no leftovers.
I’m glad those Trader Joe’s substitutions worked out for you! Love this recipe for dinner during the fall and winter. Happy to hear that there were no leftovers for you, too 🙂
Hi Monique, I have made your wonderful recipe many times and this time I made a couple of substitutions so here there are. Since you like Trader Joe’s this should fit right in. I had no kale in the fridge so I opened a bag of mixed greens (TJ’s) . Since I had no pepper flakes I used a teaspoon of Extra Hot Ghost Pepper Salsa (TJ’s). I uses a 12 0z bag of the TJ’s butternut squash and only 2 cups of broth. Turmeric costs less than Saffron and I had it available.The mixed greens wilted nicely when the hot ingredients were placed on top. Perfect for 6 servings, no leftovers.
I’m glad those Trader Joe’s substitutions worked out for you! Love this recipe for dinner during the fall and winter. Happy to hear that there were no leftovers for you, too 🙂
Are the lentils dry or from a can? This isn’t clear.
They’re dry!
Are the lentils dry or from a can? This isn’t clear.
Adding salt before or with legumes hardens the skins and makes them take longer to cook. I would add salt at the end. I made this and it took a lot longer than 20 minutes to cook lentils, and they never really got done. Otherwise, recipe was quite tasty.
Interesting! Each time I make this recipe they take about 15-20 minutes to fully cook. Glad you enjoyed this even with a bit more time!
I’m curious about the lemon you add in the end! any particular reason for it?
thanks!!
It adds a delicious brightness to the stew 🙂
This was our diner tonight😛
It’s so yummy. Perfect for our Canadian fall.
Thanks you Monique😘
Best fall dinner! You are so welcome 🙂
Unlike you whipping your hair like Queen B in the wind, I unfortunately am desperate to shield my hair from the VISCOUS winds that literally try to rip my hair off my head! I am just NOT a wind person, haha! Other than that, fall is wonderful! Soups, apples, pumpkin, cinnamon, crisp leaves, sweaters, and so much more–I love them all! This butternut squash chickpea lentil Moroccan stew looks absolutely glorious. I bet it tastes even better–I would love it with Roti bread, Indian style!
All things fall *minus* the wind maybe 🙂 The food is the best part (and that Moroccan stew + some naan or Roti bread is delicious!)
Unlike you whipping your hair like Queen B in the wind, I unfortunately am desperate to shield my hair from the VISCOUS winds that literally try to rip my hair off my head! I am just NOT a wind person, haha! Other than that, fall is wonderful! Soups, apples, pumpkin, cinnamon, crisp leaves, sweaters, and so much more–I love them all! This butternut squash chickpea lentil Moroccan stew looks absolutely glorious. I bet it tastes even better–I would love it with Roti bread, Indian style!
All things fall *minus* the wind maybe 🙂 The food is the best part (and that Moroccan stew + some naan or Roti bread is delicious!)
No lemon – but I have a lime. Think that would work?
You can just leave out the lemon! It will still be delicious.
No lemon – but I have a lime. Think that would work?
You can just leave out the lemon! It will still be delicious.
This was fantastic! Easy and made my house smell delicious. I substituted a diced tomatoes for crushed as that was what I had on hand, left out the cayenne because I didn’t have any, and used a mix of green lentils and red lentils. (I added the red lentils with about 8 minutes left). Even though it’s 80 degrees outside, this soup made me feel like fall!
So glad you liked this one, Allyson! Soup is delicious even year-round 😉
I tried making this in a slow cooker and it turned out great!
I followed the recipe through adding the spices to the onions and garlic, then added everything to a crockpot (except the lemon and Cilantro) and cooked on high for about 2 hours.
Thanks for the great recipe!
Perfect! So happy to hear that.
Would this recipe work in an instant pot as well?
I haven’t tried it, but let me know if you do!
I tried making this in a slow cooker and it turned out great!
I followed the recipe through adding the spices to the onions and garlic, then added everything to a crockpot (except the lemon and Cilantro) and cooked on high for about 2 hours.
Thanks for the great recipe!
Perfect! So happy to hear that.
Would this recipe work in an instant pot as well?
I haven’t tried it, but let me know if you do!
I wasn’t able to find green lentils, but I have red or brown. I guess I just cook it for less time?
Yes and you might want to add them later into the cooking process so that the butternut squash gets fully cooked.
I wasn’t able to find green lentils, but I have red or brown. I guess I just cook it for less time?
Yes and you might want to add them later into the cooking process so that the butternut squash gets fully cooked.
Made this today. I knew it would be good but was t sure my husband would like it. He loved it. I’m heavy handed with the spices and added some Za’taar. Will definitely make again!
So happy to hear that Kerri!
Made this today. I knew it would be good but was t sure my husband would like it. He loved it. I’m heavy handed with the spices and added some Za’taar. Will definitely make again!
So happy to hear that Kerri!
It was totally a hit. My Moroccan fiancée approved and I’m definitely going to make it more often, especially because it’s quick and simple, but full of flavors and good on a cold day. I admit we laughed at this part ”And yes, of course I’m one of those people who lives in a cold Midwestern city but hates being cold. Once it hits 60 degrees F”, considering it’s currently 35.6°F where we live and it’s not even winter yet. This meal is going to warm us up once the temperature hits 5°F!
I just made this last night, I followed the recipe exactly and it came out way too tomato-y. It was like eating spiced crushed tomatoes. Unfortunately, I had to throw it out.
I made this last night and followed the recipe exactly. It was not good. It tasted like spiced crushed tomatoes. Unfortunately, I had to throw it out.
Sorry to hear that, Stefanie! This is one of my most popular soup/stews on my site – so I’m curious what could have gone wrong.
OKAY – THIS ROCKS.
I made this last night and it was quickly decided to move this into a staple rotation. Thanks so much!
Amazing! So happy to hear that.
So disappointed that I can’t pin this recipe.
We’re currently working on this tech glitch – apologies for the inconvenience, Wendy! Hope to have it up and running soon.
So disappointed that I can’t pin this recipe.
We’re currently working on this tech glitch – apologies for the inconvenience, Wendy! Hope to have it up and running soon.
I see comments about saffron but don’t see it in the recipe. Am I missing something?
Thank you, I thought I was losing my mind.How much saffron is one supposed to use? I have already made it has a slightly bitter aftertaste. Any suggestions on what might be causing it and how to counter?
It does not have saffron! Originally it did, but I updated the recipe 🙂 You can add it if you’d like.
I see comments about saffron but don’t see it in the recipe. Am I missing something?
Thank you, I thought I was losing my mind.How much saffron is one supposed to use? I have already made it has a slightly bitter aftertaste. Any suggestions on what might be causing it and how to counter?
It does not have saffron! Originally it did, but I updated the recipe 🙂 You can add it if you’d like.
Absolutely loved this, thank you! I used 2 garlic cloves and didn’t have all the spices so improvised a little, it came out great! Freezes really well too – this is my new favourite meal and so good to have on cold winter days 🙂 Love that I can just microwave a frozen portion anytime I don’t have lunch or dinner prepared! I had mine with salad and it was great.
Perfect to freezer for the winter! Glad you loved it 🙂
This is AMAZING!!!! so flavorful and hearty. Loved every bite.
So happy to hear that, Amy!
A+
Glad you liked it!
This was beyond good, and so filling! My husband and I (also Chicagoans) stretched this recipe to three meals each, serving it with some store bought naan. This is going to be a weeknight staple FOR SURE–not only can I make it in my pressure cooker (I have a Breville Fast Slow Pro personally), but it makes the apartment smell incredible, which is a real bonus!
Amazing! So happy to hear that, Kristin. Love this with naan. Perfect dinner!
Hi Kristen….I am a huge pressure cooker fan….how long did you cook it in the pressure cooker?
Laura
I made this last night with modifications (added more spices and roasted the squash and chickpeas). We loved it and found it to be so warm and comforting on a colder winter night.
Perfect! Happy to hear that 🙂
Greetings, Monique, from icy England! I’ve tried this using dried chickpeas soaked overnight and either your own spice recommendations or Moroccan “ras el hanout”. It’s excellent either way. It’ll sit and simmer for when my GF gets in from work and it marries so well with super-easy yoghurty flatbreads. If anyone seeks a change from main-meal-must-mean-meat syndrome, this has bags of flavour and body. Recommended.
Hi Keith! Thanks so much for your comment – glad you’re loving this recipe. One of my favorite plant-based dinners 🙂 Hope you’re staying warm in England!
Made this tonight for the first time. Truly delicious and the perfect amount of spice— I will be making it again many times! Perfect for a cold midwestern winter evening. Thank you!!
Love this for a cold Midwestern night! Glad you loved it too 🙂
Hi! First of all, yum!!!! Second, I made this in the instant pot (woot woot!) – sautéed garlic and onions with sauté function first then dumped everything in, gave it a stir, and set manual pressure to 8 minutes. Added the lemon after finished in IP.
Lastly, it’s toddler approved by my almost 3 year old! ☺️
Hi! Amazing!! So glad it worked out in your IP (and that your little one loved it 🙂 )
This has been cooking for over an hour and still is not done!
That’s odd. What part wasn’t cooked? I’ve never had an issue. Did you cover the pot with the lid?
Hi, I have a question about the calories! For 1/4 of the dish, it’s about 400 cals, or is that for the entire dish?
Thanks!
Hi! The nutrition is for 1 serving, which is 1/4 of the entire dish.
I made this tonight and I usuqlkybhave to alter spices but everything was on point! This is a delicious stew and so simple to make!
Amazing! Glad you loved it 🙂
I made this last night for a dinner party and it was a huge hit! I had never put lemon on soup before but it really elevated the flavours and made all the difference!
I added spinach which made the colours really pop and I served it with naan because I had it on hand. It is a filling stew though, and agree with others that you don’t need to serve it with a grain!
I’m so glad everyone loved it! The lemon really helps everything pop, and love the addition of spinach.
Made this lovely and delicious soup with the accompanying cornbread sweet potato muffins. The soup is easy and delicious and I put butternut and sweet potato. Lovely flavors that make the house smell wonderful and really yum with the muffins! So great on a cold winters day! Thank you
Amazing! I’m so happy you loved this one. Great idea to pair it with cornbread sweet potato muffins 🙂
That’s odd. What part wasn’t cooked? I’ve never had an issue. Did you cover the pot with the lid?
Hi! I’d love to try this with ground turkey, as you suggest. But which veg should the turkey be swapped with? I’d say the lentils, but I want to keep the lentils! Chickpeas? Thanks!
Hi Tatiana! Feel free to swap for the chickpea if you want 🙂 You’ll have plenty of fiber + protein in the recipe!
Second recipe of yours I have tried and both are instant favorites, can’t wait to try more – thank you!!
Amazing!! So happy to hear that.
This turned out so yummy! I’m not used to eating butternut squash, this was only my second time trying it but all the flavors in this recipe go very well together. I didnt have any individual spices either so I used some curry powder instead, still turned out great, thank you.
So glad you liked it with the butternut squash! Curry powder sounds perfect 🙂
This looks delicious….do you use canned or dry lentils?
Dry 🙂
I am making this now for the 6th time. So good! I freeze it in lunch portions and grab on my way to work. I also add in several handfuls of chopped spinach before I reheat. This is my favorite lunch 🙂
Love that!! Great idea with the spinach, too 🙂
My stew became soup. Smells delicious, but I have no idea what I could have done wrong 🙁 very willing to try again another day!
Can you add meat to this?
Sure!
Had to leave a review on this. First of all, this makes waaay more than 4 servings. I’m not vegan but I had butternut squash to use up so I decided to make this. Really didn’t expect to like this as much as I did. WOW. this has to be in my top 20 recipes I’ve ever ever made. So hearty and warm. Like a hug in a bowl. The texture, taste, is everything. I expected my husband to hate this so I didn’t even offer it to him but he told me he would try it (he won’t eat something if there’s no meat). He really liked it and ate it again the next day. That really says ALOT. thank you so much for this incredible recipe. Will make again and again and again.
I’m so glad you found this recipe! Such a great dinner (for meat-easters and non 🙂 ). Thanks for your note!
Yummy! Made this tonight because I had leftover butternut squash. I was so pleasantly surprised by the flavors. Seems like recipes like this rarely hit the mark with those and I nearly always feel like something is missing. Not this time! Loved it and will make this again soon!
Perfect! So happy to hear that, Caitlin. This is one of my favorites – so flavorful!
Delicious! Really hits the spot on a cold night. My husband is really fussy when it comes to vegan meals but even he enjoyed it! Thank you 🙂
Absolutely! Love this cozy bowl. Glad you two did, too!
Made exactly to recepie in the bimby. I did blend garlic and onion. I used 1 stock cube not 2 and a bay, missed most of the ciniman and tumeria. Was completely lovey. Making another batch for the fridge.
Just a suggestion, i made this today and its wonderful, but i would add half way cooked green lentil
half baked squash easy peasy loved it!
That works too! Glad you loved it 🙂
This stew looks so good . I can almost smell the spices and will definitely be making this for my family
The spices are incredible in here! Let me know if you try it 🙂
Amazing! I love moroccan spices, I just made this and my partner absolutely loved it too! Thank you!
So happy to hear that! One of my favorite recipes for fall/winter.
I’m making this right now and it smells so good. Do you know if it would freeze well?
One of my favorites! And yes it should freeze well 🙂
Made this in the instapot. Tweaked a few things. Husband hates onion so I left it out, used red lentils, fresh tomato, and I didn’t have lemon but otherwise kept everything else the same. Super easy.
Perfect! So glad it worked out well in your Instant Pot.
Delicious soup. Added kale for some more veggie. Will make again for sure! Thanks for a great recipe
Perfect! Glad you enjoyed!
Are the lentils dried or precooked for this recipe?
They’re dried!
I love this recipe! It is now my go-to dish when cooking for friends and family. Hearty, delicious and always well received. I tend to use less cumin than the recipe calls for as I find it can sometimes be a bit overpowering but that’s just my personal taste. I have tried variations of the recipe depending on what I have available including throwing in carrots, potatoes, sweet potatoes and red lentils at various times. Thank you for this gem, it’s my favourite.
This one’s great for customizing to your taste preferences (and love the idea of mixing in other veggies & proteins). Glad you love this one!
Sounds delightful
So delicious!
Super easy and really flavorful. We always go extra on the spices and garlic.
Delicious! One of my fav meals 🙂 glad you love this one!
Do you think frozen cubed butternut squash would work?
Yes that should be fine — as long as it wasn’t previously cooked!
Made this recipe tonight and I absolutely love it! Super easy and quick to make. I’d like to add some meat maybe and a few other vegetables next time and see how it turns out.
Only suggestion I will voice is to make sure to really cook the spices with the garlic and onions. Get the onions nice and caramelized to get a deeper flavor profile.
So happy you loved it! And great idea to get the onions nice and caramelized – yum.
Using the pre-cut butternut squash (and onions!) make this is super simple recipe. I used my enamel pot to cook and it filled most of it. I was able to get about 6 2 cup servings, so it was a little more than the recipe above said it makes. I made this for meal prep to have for lunch.
Delicious! The perfect meal prep lunch 🙂
My family just finished this awesome stew. Great for a cold rainy day. I used split peas cause I didn’t have green lentils, only red and knew I wanted that richer flavor. The seasoning was perfection! Can’t wait to serve this again.
Amazing! So glad the split peas worked out well.
Totally delicious and had a bag of frozen mixed sweet potatoes and butternut squash chunks which worked well. Three in some giant cous cous – it was devoured very quickly in our house!
Perfect! I’m glad everyone loved it 🙂
This is sooooo good. I’m not a fan of green or brown lentils. They are very good in this.
I’m glad you liked them in this recipe! 🙂
Delicious. Possibly even better the next day. Loved by me (vegan) and my husband and mother in law (non vegan). Thank you for a great recipe!
Amazing! So happy to hear that 🙂
I love, love, love this recipe!!! I have made this butternut lentil and chickpea moroccan stew for my family about a dozen times, Everytime we are delighted by the delicious ingredients and yummy warm spices! It’s not like anything I’ve cooked (or stewed) before! I usually adjust measurements slightly to taste, I like to substitute canned pumpkin in place of the canned tomatoes to make it more hearty, but either way is very tasty! I usually serve over rice for an easy beautiful and ambitious dinner around the table! Thank you for sharing this recipe on my favorite cooking blog 😊
Amazing! So happy the whole family loves it 🙂 this ones great for customizing.
It took forever for my butternut squash to cook through. It was worth it; delicious! But next time I will pre roast the squash. This is not a recipe that takes 30 mins to cook from raw ingredients!
I’d recommend dicing your squash into smaller chunks next time 🙂 glad you enjoyed regardless!
Thank you!!
super delicious.. the whole family loved it!!
So happy to hear that!
Completely delicious, made with no modifications except the tomatoes were fire roasted. Such a hearty meal! After reading through the comments, I think I’ll add some spinach before reheating. I might try using my immersion blender to blend part of it next time, to give it a little more of a *stew* texture.
That sounds amazing! Love that idea 🙂
Absolutely love love love this recipe. Is a regular in our weekly winter meals. Are there any changes I should make to the recipe if I want to make this in a slow cooker? Thanks!
So happy to hear that! And nope, it should be all good! You might want to add a little less broth if you want a thicker stew.
Love it!
I’m so glad!
We loved this dish. The layer of flavors were tasted in every bite. Instead of fresh lemon I used half of a preserved lemon. WOW! A must try.
Delicious
Healthy
Calorie Conscious
Love the recipes!
This recipe looks amazing. I love all the spices, chickpeas and pumpkin. Can’t wait to try it.
Absolutely! Enjoy 🙂
So easy and delicious. Ambitious Kitchen is my favourite blog for healthy stews, soups and salads.
I’m so glad! Thanks for your comment 🙂
This was totally yum and perfect for a rainy fall dinner. I added spinach which added some needed freshness. Served it with cornbread muffins.
This is absolutely yummy!!! Made lots of grilled Naan, and added a homemade herbed Greek yogurt dollup to melt.
I added a hint of fresh mint, and chicken for my meat eating crowd.
For sides, arugula chichory olive red onion feta salad, with a simple lemon EVO dressing. Perfect!!!.
This was delicious! I didn’t have cinnamon today, but added chicken and a drizzle of coconut milk, and made some cornbread on the side. Great balance of flavors, the kids finished it off, and the husband highly approves.
Amazing! Sounds delicious and glad it was a hit 🙂
I love that I usually have all the ingredients for your recipes on hand. And, I really love that they are guaranteed to be delicious! This stew was no exception. A big hit tonight! Thank you. (Okay, not all ingredients, but close enough. Sweet potato and red lentils still worked!)
Amazing! So happy to hear that 🙂
This Moroccan stew is absolutely delish! I love the textures and flavors. Super easy, healthy and had all of the ingredients on hand except for the cilantro, which I didn’t use. Absolute perfection. No surprise there. I love all of Monique’s recipes!
So glad you love it (and all of the recipes here!) 🙂
I made this for a chili cook-off (within my COVID bubble group) and called it “Moroccan Chili”, lol. It was a hit and won me second place! Not bad when you consider that everyone else was a big carnivore and a meat-based chili won first. 🙂
Amazing! So happy to hear that 🙂
Just tried this recipe and it’s REALLY good. The cilantro and the lemon at the end are everything 🙂
So glad you loved it!
I made this tonight and it came together beautifully, quickly, and easily! I added extra cayenne (we like heat!) but otherwise followed exactly as suggested. It tasted delicious right off the bat and I bet it will taste even better after letting the flavors meld for a few days! YUMMMMMY!
Perfect! So glad you loved it!
Absolutely wonderful recipe! I made this soup for family visiting and it was a HUGE success!!. I swapped the cilantro out for parsley since a few of us don’t care for the flavor of cilantro and I took your suggestion of adding yogurt to it. I put it in a piping bag and made a few decorative swirls.
Thank You for this golden recipe and for igniting my love of making soups / stews.
Perfect! So happy everyone loved it and that you’re loving soups & stews 🙂
Delicious! I made it a tad too spicy but the yoghurt successfully cut down on the heat. Our friends loved it and will be making it tonight! Added to the rotation.
Perfect! Glad it was a hit 🙂
Super easy and delicious! Love the different flavors. Had all ingredients on hand. Thank you Monique!
So happy you enjoyed!
This recipe is so good! I rarely comment on any website, but I had to for this stew. It was delicious! I subbed red lentils for the green ones because that’s what I had on hands. I also used a scorn squash because they were part of my Halloween decor and I didn’t want to throw them away. It worked well. I made a double batch and I’m so glad I did! I’ll definitely do this recipe again.
Sorry, I meant an acorn squash*
Amazing! I’m glad the acorn squash worked out well. Perfect fall dinner!
So good! Made in the instant pot 5 mins high pressure and you have a delish healthy dinner on the table
Perfect! I’m glad that worked out well!
Amazing stew! So so good, and the smell!!! So greatful I tried it. Thank you !
Absolutely delicious! I left out the lemon juice and cilantro as I did not have it…still excellent!
No problem! Glad you still enjoyed 🙂
Love this stew, really heart warming, it’s got to be a 10 out of 10 😜
So happy you enjoyed!
This dish is absolutely delicious!!! Like wow, so cozy and good. I’ve made a lot of fantastic ambitious kitchen recipes but this might just be my favorite. This made closer to 6 servings for me, which is even better! I just froze what we didn’t eat. It did take about twice as long to cook as the recipe said, I wanted my lentils and squash to be nice and soft.
Amazing! So glad you love this one!
This recipe is AMAZING!!! I used butternut squash and did not change one thing. It was super easy to prepare put together and cook. The house smells awesome too! Will definitely make this again through the Winter here in Wisconsin. Thank you Monique, I stumbled on this recipe while looking at you tummy soothing smoothie recipe which is fantastic as well!
Perfect! So happy you found this one!
I found this recipe while searching for vegetarian/vegan soup options and I am so glad I did. I substituted sweet potato for the squash and left out the tomato and it tasted great. I think it was the perfect blend of spices you included in your recipe that really influenced the overall flavor. This is the first time I have cooked a Moroccan recipe because I thought it was a bit intimidating but it was so quick and easy. I will definitely make this again. Thank you for sharing your recipe.
Amazing! So happy you found this one. Great idea to use sweet potato, too 🙂
This is a wonderful stew !! It’s hearty and flavorful and perfect for a cold autumn day !!
I followed the recipe, not making any changes. Will make this again!
So happy to hear that!
This my absolute favorite recipe for when the weather starts to cool. I’ve made this about four times now and I’ve come up with a few minor adjustments that I like to incorporate. First, I typically roast the squash for about 10 minutes at 375 before I add it to the stew. I find it doesn’t soften enough for my liking in the time it takes for everything else to cook. I also add a full tsp of salt rather than 1/2 tsp – the squash, lentils, and chickpeas can handle it! Haha. Overall, this recipe is SO delicious, satisfying, and pretty healthy! Definitely serve it with a dollop of yogurt like the recipe suggests.
So happy to hear that! And great tips 🙂
I made this last weekend, and it was delicious! It tasted even better the next day. I added in 2x the chickpeas – perfect comfort food that also makes as an excellent after-workout meal/snack. Thank you!
So happy to hear that! Perfect post-workout meal 🙂
Cannot wait to make it tomorrow! With Chicago’s weather getting cooler this is a perfect time to make this stew. Can I substitute 2 14oz cans of diced tomatoes for the 1 28oz can of crushed tomatoes? I have the diced on hand.
Thank you!
Perfect for this weather! That should work fine, you just might have more chunks of tomato in the soup.
This is so delicious! I had to made a few modification since I didn’t have everything on hand, but I think this is a recipe that you can do a lot of playing with and still have it turn out great. I didn’t have turmeric, so I just left it out. Substituted chicken broth for the veggie and added a couple links of andouille sausage. I was making it to take to my parents, but my husband said it wasn’t leaving the house! But it made a huge pot so he finally agreed to share. Lol. Thanks for a wonderful addition to my soup collection!
Absolutely! Glad you both loved it!
Wow absolutely delicious! Spicy, fragrant, nourishing on a cold winter day. I wish I had a crusty loaf of bread for dunking. BTW I used my InstantPot, made everything as directed and then cooked at high pressure for 10m with an instant release. The sweet potatoes are almost mush (which I like) but if you want them to retain more structure, perhaps try 6min in the IP.
AK you are my favorite food site of 2020. I love the vegan, gf adaptations for my daughter with Hashimoto’s Disease who no longer eats gluten, dairy, eggs.
I’m glad it worked well in your Instant Pot! And SO happy to hear that 🙂 I hope you keep finding new recipes here that you and your daughter love!
This was delicious. I wasn’t sure about crushed tomatoes (usually used diced in soups and stews) but it worked great here. I used butternut squash from my garden so the prep time for this recipe for me was a little long but it would be so short with pre cut frozen squash. Store extra in my freezer and I’m excited about those!
Perfect! So glad you enjoyed this one!
Didn’t have the coriander/cilantro but was still delicious. Served on its own, lovely!
Perfect! Glad you enjoyed 🙂
Delicious and easy!! This is a staple meal in our house.
So happy to hear that!
Omgoooosh. I am obsessed with this – so so so goooood!
. It was so easy, delicious and filling!! I followed exactly as suggested but substituted smoked paprika because we were out of turmeric.
Perfect recipe top to bottom!!
Thank you!!!
Amazing! So glad you loved it!
This is such an easy and delicious recipe! I’ll definitely be making this again. I got ambitious and bought butternut squash a couple weeks ago despite never having cooked it before and finally had the guts to tackle it after finding this recipe. The lentils in this were a great compliment to the chickpeas and the seasonings were a lovely mix. Thank you!
Amazing! Glad it was a hit!
I tried this recipe at the suggestion of my friend, and am I ever thankful for her giving it to me! So warming, hearty, and flavorful.
I cooked it exactly as the recipe indicates, but the lentils were still a bit hard, so I added an extra cup and a half of broth and simmered another 45 minutes before they felt fully cooked.
I had it for lunch at work all week and shared the recipe with everyone who asked what deliciousness I was eating.
The suggestion of a dollop of Greek yogurt with cilantro and basil on top takes this already fabulous stew to the next level.
Thank you!
So glad it was delicious! Sorry to hear that the lentils didn’t cook – the allotted time should be just enough. I’m glad it turned out with some more broth & cooking!
I made this and really enjoyed it. I swear the leftovers get better as the time goes on – so hearty and filling! Perfect for a Chicago’s winter lunch. I enjoy fresh cilantro on top and a sprinkle of parmesan cheese.
Absolutely! A must for Chicago winters 🙂
Delicious, warm, cozy and satisfying! I used a kabocha squash and added some kale. Perfect for lunch meal prep. Thank you!
Love it! Glad you enjoyed!
Added in red bell pepper, mushrooms, and more cinnamon and cumin for extra zest and it was AMAZING. Perfect for the cold weather right now. Had my boyfriend try it and he said it belongs in a restaurant. Ha! Took longer than expected to fully cook the lentils but it was worth every second. Highly recommend!
My husband and I are trying to eat a vegetarian dinner once a week, and I chose this recipe to make for dinner tonight. We both enjoyed it – I used 2 large sweet potatoes instead of the squash. I would have cooked a little longer than 20 minutes because some of the sweet potatoes were not completely tender, Thanks for the recipe Monique!
Seriously one of my favorite go-tos for an easy meal. I made a batch at the beginning of the week and have it pretty much everyday for lunch. I also bake up some seasoned chicken (lots of lime and garlic) shred it after it’s done baking and top the soup for some extra protein. (The cayenne pepper really makes a big difference- when i make it for the whole fam i have to omit it ;(
This is the easiest, coziest recipe for a cold weeknight! I cut the cayenne in half because my partner is a bit spice-sensitive and it was perfect.
Absolutely! Glad you two love this one 🙂
I make your recipe every few weeks. The seasonings are so flavorful.
So delicious and healthy too!
I’m so glad! Love this one for a cozy dinner 🙂
Soo yummy and comforting! I made it exactly as written but cooked it low and slow for a couple hours (AKA, put it together while baby was napping so it would be ready come dinner time)! I’ve saved this one to my “tried and true” recipe collection!
Perfect! So happy to hear that!
The only thing I changed was diced instead of crushed tomatoes (because I didn’t have any) and ghee instead of coconut oil (not vegan and I ran out) and I wouldn’t change a single thing. This is truly delicious. Made in for a vegetarian group and they RAVED! Kudos!!
Perfect! So happy to hear that!
Delicious! Thanks for recipe 🙂
So happy you enjoyed it, Rebecca!
Never tasted Moroccan stew. will definitely try to cook at home.
Let me know how it goes!
I made this today and it is SO good. Perfect for fall, definitely easy, and healthy! I had most of the ingredients on hand which was great. Make sure to add the lemon and yogurt at the end. YUM!
Awesome! I’m so happy it came out well 🙂 Appreciate the review!
Hi! Can you please share slow cooker times for this recipe? I’ve seen lots of comments asking about it but never any responses. Please let your readers know! Thank you so much!
Very tasty and hearty dish. I left out garlic and onions due to sensitivity so I didn’t need to use oil. Just threw rest of ingredients into a pot and let simmer. Super easy
This turned out amazing! Like other commenters my lentils required a longer cooking time. Probably closer to 40 minutes. And I did need to add an additional 2 cups of broth because of that. But I would 10/10 make again.
I was unsure if my kids (4 and 7) would like it, only because they are difficult when it comes to new vegetable dishes. But they actually really liked it! Both of them finished their entire serving without complaint. My husband said “I don’t even know what I’m eating but it’s really good!”
Good to know! Thanks 🙂 I’m glad that you guys all loved it, though!!
I made this recipe as written with the one exception of putting it in the slow cooker on low for 4 hours. It definitely made more than 4 servings! It was hearty but there was something missing flavor wise – I ended up adding some hot sauce. I served it with white rice and garlic naan. Unsure if I would make it again.
Wow this is fantastic! Very filling and delicious.
Can red lentils be substituted for green in the recipe?
Yes that should be fine! Enjoy!
Well done! This recipe takes longer in the prep but oh my! Everything about this stew is phenomenal! The smells! The texture! The warmth! All heart healthy spices. The cinnamon adds depth. Made this for lunch for a dear friend. I am an omnivore so I added a precooked baked chicken breast and it as great! Highly recommend for these cool autumn days! My friend is non-grain so I served it with a simple side salad. Leftovers galore to share. Today I will eat it with a side of naan!
I made this simple stew for my family tonight and it was amazing. So full of flavor and a hit for everyone – even the pickiest was happy!
It’s a delightful recipe and it’s easy to make a double or triple recipe batch and keep in the freezer. Also, and I don’t know why, but this recipe seems to be particularly liked by babies who are starting on solid food. Quite a success!
So glad to hear that, Martine! Yes, such a great meal for little ones 🙂 Thanks for the review!
Well, Hello!! This is soooo yummy! I am a firm believer in second day soup/stew/chilli so true to form, I server this the day after it was first made. It was delicious! Soft notes of cinnamon and lingering cumin made for a wonderful meal served over steaming rice. The squash breaks down giving the impression of meat almost chilli like, oh so lovely! You will enjoy this one 🙂
Moroccan Stew is my new favorite!! I just had it for the first time at a restaurant on Sunday night. Thank you for the recipe!! 😋😋😋
You’re so welcome! Hope you enjoy this one 🙂
This is delicious! Perfect for a fall or winter day. I love all the flavors.
This was pretty delicious though I cut the cinnamon down by half and still found it too cinnamony… It’s versatile and you can add what veggies you have on hand. We are serving it with pearl couscous. Yum!
Good to know about the cinnamon, and totally fine to reduce it further 🙂 Happy you enjoyed it, though!
This was one of the most delicious, hearty, satisfying, easy, cold weather recipes I have ever made! Thank you!
I used frozen cubed butternut squash,
boxed tomatoes,
and canned garbanzo beans.
I only had red lentils, no turmeric, and no fresh herbs on hand, and it was still delicious.
Fresh lemon juice makes a difference!
I topped with cucumber dill tzatziki and added sliced turkey kielbasa.
Holy cow. A new weekly staple!
Omg I’m SO glad you loved it! Thanks for sharing all of those subs, they sound great 🙂
This was yummy! I loved it! I substituted 14oz tomato sauce, 14oz diced tomatoes and an extra 1/2 cup of broth for the crushed tomatoes. I also cooked this in my Instant Pot on Pressure Cooker High for 10 minutes after sautéing the onions and garlic and adding all the ingredients.
Nice! Thanks for sharing that 🙂 I’m so glad you enjoyed it!
This stew is the bomb! I’ve never cooked with butternut squash before so I wasn’t sure I’d like it. I followed the recipe exactly except i decreased the cayenne pepper in half since I didn’t want it too spicy. (Next time I will increase it!). I could not stop eating it! I don’t know where I found this recipe that led me to you but I am eternally grateful to whoever it was. Looking forward to trying more of your recipes.
I’m SO happy you loved it, Donna! Thank you! Can’t wait for you to try more AK recipes, too 🥰
Moroccan stew is brilliant recipe so thank you
Hi!
We love your recipe it’s so good! Do you think adding some curry would be ok? If so, how much would you recommend ? Thanks!
Hi, Jennie! Glad you’re loving it! I think that’s a great addition 🙂 I’d recommend 1-2 teaspoons. Let me know how it goes!
Recipe is great and easy to use. I did add about 3/4 cup of ground sirloin because we like meat.
We loved it!
The cook time of 20 minutes is extremely unrealistic for this recipe. It took my stew 2 hours to cook, I used butternut squash, so if you plan to use butternut squash, allow much longer for it to cook through. I will try to cut into smaller pieces next time, but that should be specified in the directions.
The flavor is really good, so I will make this again – but I will probably use sweet potato and pre-cooked lentils.
Yes, I would probably recommend cutting into smaller pieces. Sweet potatoes would be great. Let me know how it works out for you ☺️
This is incredibly delicious and hearty! I probably included more spice than the recipe calls for and added ginger, coriander, and red pepper flakes. I also threw in some greens at the very end to amp it up a little bit. I would recommend partially cooking the butternut squash before putting it into the stew to speed along the process. Love this recipe, will definitely make again!
AHHH this is amazing! SO glad you loved this recipe ❤️
Delicious, hearty & healthy! i used a turban squash which yielded much less than the required 4 cups, so I just added more lentils & broth. I precooked the squash, just because I find it easier to peel that way. I also used a large sweet onion, because that’s what I had. After cooking the onion, garlic & spices on the stovetop, I put all the ingredients into a crockpot, set it on low, & left it simmering all day (6 hours) The recipe is a keeper!
For the person who can’t eat nightshades, I’d suggest just not using tomatoes & increasing either the squash or chickpeas or both.
Thank you so much for sharing. I’m so happy you’re a fan! 🙂
The lentils and squash took waaaaay longer than 20 minutes to cook; after 35 mins I just chucked the whole thing in the Instant Pot for 5 minutes and then it was finally ready! I found this a little to acidic for my liking. I froze the leftovers (about 1/2) and when I reheat will mix in a can of coconut milk.
Thank you for sharing. Not sure why everything took so long to cook, I usually don’t have any issues. Happy you had leftovers though, adding coconut milk sounds delicious.
Delicious and easy! But it does take longer than 30 minutes to soften the lentils and squash.
Make this all the time! Its become a staple in my house. I use what I have on hand, so this time was red lentils, chicken bouillon, sweet potatoes instead of squash,, added in red onions, and forgot to buy garlic so I used a huge scoop of powdered. I also threw in a bunch of tomato sauce to make it a bit more liquidy since I never measure anything it usually comes out extremely thick. Thanks for the inspiration!
I’m glad those swaps worked out well! This one’s great for customizing 🙂
Very yummy! I used one huge sweet potato and a bag of frozen diced butternut squash. This recipe is a keeper!
Rave reviews from my kids.. A bit time consuming with peeling and chopping the squash but otherwise very straightforward and simple. I simmered the lentils in a soup pot while sautéing onions and garlic and adding spices in a pan then adding them to soup pot, just to give the lentils a bit of extra time. Will for sure make this again, maybe even double the recipe and freeze a bunch
Yesss! You know it’s a good one when it’s kid approved. So glad it turned out great for you ❤️
Yummy flavours and combination of vegetables and pulses. The level of spiciness is just right and the lemon and coriander lift and brighten everything. Will definitely make this one again.
Yay!! So glad it was a hit 🙂 Thanks for commenting!
I SUGGEST YOU ADD THE SALT AFTER THE LENTILS ARE DONE, WITH SALT THEY SEEM TO TAKE LONGER.
Hi – thanks for the feedback but the salt shouldn’t be the reason why the lentils are take a bit longer to cook.
Absolutely delicious made exactly as written, and served with Greek yogurt on top. Healthy, easy to make and super tasty.
Excellent! Glad you’re loving this stew and it turned out amazing for you!
Love soups and this one looks amazing! I make soup on the weekend, portion in mason jars and freeze. Makes weekday work lunches easy and a warm treat during the day 🙂 One question I have, is I can’t tolerate tomatoes. Is there anything I could sub for tomatoes? I realize the taste won’t be the same, but am sure it will still be delicious.
Hi Deb – you could omit the tomatoes and double one of the other veggies or leave as is. Hope that helps and you enjoy!
Hi Monique
Your recipes are amazing and what you do is amazing. So diverse and different. Your family are the luckiest on the planet to have a mum/ wife like you.
Unfortunately I have recently been diagnosed with stomach erosions/ gastritis so cannot eat a lot of foods that are in most of your recipes. e.g.
onions, tomatoes, hot spices etc. these make up the back bone of most flavoursome recipes. Could you possibly pass on a few recipes that I could safely cook and eat? I would be most appreciative if you could. Sending love.
Marian (Ireland)
Hi, Marian! Thanks for the love and I’m so happy you’re here ❤️ Some of my recipes will work just fine without onions or hot spices — you can simply leave them out. Tomatoes are a little tough to replace so I’d recommend avoiding those! Here are a few that come to mind:
– Curry Chicken Meatball Bowls (leave out the jalapeño, cayenne, green onion)
– Cheddar Broccoli Cauliflower Gratin
– Crispy Smashed Potatoes
Hope this is helpful!
So I made this today and it was delicious. However, it ended up not having any broth in the end and I even used half of the squash so I’m not sure where I went wrong! If I make it again I may have to do a minimum of 3 cups of broth.
Hi! Oh strange, I haven’t had that issue. But good call to add extra broth next time!
My gal and I start craving food containing any warming spices when the temperatures start dropping. We really loved this stew! We added a pinch more cayenne and had an acorn squash on hand. Homemade naan is straightforward so we whipped some up. We’re having this again for breakfast with a fried egg.
So perfect! Glad to hear this recipe turned out great for you and it was a hit, Ryan. Thanks so much for your comment 🙂
I just made this the other day as the weather turned colder! It is rich and delicious and makes the house smell wonderful as it’s cooking. I did use fresh butternut squash, just cooked it ahead of time. The last time I made this it took forever for it to fully cook, so I made a note to precook it. I completely forgot the lemon juice, at the end which I didn’t notice, but did remember the fresh cilantro. It seemed to me that raisins would bring out the sweetness and flavours a bit more so I added a cup or so of Thomson seedless at the end. Hubs said it was a lovely touch.
Hi! So glad to hear you both loved it! Thank you for sharing ❤️
I didn’t make this recipe yet but from the list of ingredients it looks like a five star for sure. I just wanted to let everyone know that Costco sells a 2 pound package of precut organic butternut squash which comes to 4 cups.
Aw, thank you, Darlene! I can’t wait for you to try it. And good to know about Costco!
Honestly, I wasn’t even going to try this recipe. I’m not a fan of chickpeas and just didn’t think I would like it. But, I had half of a butternut squash that needed to be used. With deep reservations, I gave it a whirl. OMG – it’s soooo flavorful! I ended up using a combo of butternut squash and sweet potatoes to make the 4 cups. Precisely followed the rest of the recipe. The flavors were so amazing that I only knew those chickpeas were in there by their texture. I am a HUGE fan of all of Monique’s soups and one pan meals. ♥️
Amazing!! So glad you ended up giving this a try!
While I love the idea of this recipe, I found it to be quite bland. I had to add about 2 tablespoons of curry powder at the end to try to give it a reasonable boost of flavor.
Sorry to hear that! It should be well seasoned with all of the spices listed. Did you add enough salt? That really helps bring the flavors together.
This was amazing! The spice level was perfect. We did add sour cream and that made it even better.
Love a little sour cream on top!
People in the comments keep talking about saffron but there is no saffron listed in the ingredients. What gives?
It does not have saffron! Originally it did, but I updated the recipe 🙂 You can add it if you’d like.
I love your recipes so much!! How do I make this in a crockpot??
I’m so glad! Follow the recipe through Step 2, then transfer the onion, garlic, spice mixture to your crockpot. Add the rest of your ingredients (besides the toppings) to your crockpot and cook on high for 3-4 hours or on low for 6-7!
This was good, good, Good! I didn’t have squash so I used a can od pumpkin instead. I ended up throwing in a cup of frozen basil leaves and wowzers, that really popped the overall flavor to the next level!
Perfect! The extra basil sounds delicious!