Moroccan Lentil Stew with Butternut Squash & Chickpeas
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, and this Moroccan-spiced lentil stew is definitely one of my all-time favorite recipes to make during the cooler months. It’s cozy, full of nourishing, seasonal ingredients, and just so happens to be plant-based.
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Ingredients in this Moroccan-spiced lentil stew
This stew is filled with incredible flavors and nutrients thanks to all of the cozy spices, 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:
- Oil: you’ll need a bit of olive oil or coconut oil to cook down the onion, garlic, and spices.
- 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.
- Protein: as I mentioned, we’re adding both chickpeas and green lentils for our plant-based protein and fiber! Lentils pack tons of delicious fiber as well. I would not suggest using red lentils as they tend to have a mushier texture.
- 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!
- 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!
Customize your stew
There are a few super easy ways to make this Moroccan lentil stew your own:
- Switch up your squash. Feel free to use sweet potato, cubed pumpkin, or acorn squash if you’d like! You can also use pre-cubed butternut squash for ease.
- Add a meat protein. If you’re not vegan or vegetarian, feel free to add cooked, ground turkey or chicken, or cooked, shredded chicken for an extra boost of protein.
- Add your fav toppings. Add a delicious sweetness with a drizzle of coconut milk or a little tang with cool, creamy yogurt. Yum!
A tip for cooking with lentils
Be sure to rinse and sort your lentils before adding them to the stew, as many bags of lentils have some dust and dirt in them. This is normal, and is just because lentils are a whole, natural food! After discarding any “extras,” you can add them straight to the stew as directed in the recipe (no need to soak them).
Nourishing Moroccan lentil stew in 4 steps
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Cook down the onion & garlic. Heat the oil in a large pot or dutch oven, then cook the garlic and onion until softened.
- Add the spices. Stir in all of those cozy spices until they’re nice and fragrant.
- Simmer the soup. Add the crushed tomatoes, broth, proteins, and squash. Bring to a boil, then cover, reduce the heat, and simmer until the butternut squash and lentils are tender.
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Garnish & serve. Stir in lemon juice and sprinkle with cilantro and basil. Then serve it up with your fav sides and extra toppings!
Our favorite sides to serve with this stew
Storing, freezing & reheating tips
- To store: store this healthy Moroccan-inspired lentil 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 it in the microwave or on the stovetop.
More soups and stews you’ll love
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I hope you love this incredible Moroccan-inspired lentil stew recipe! If you make it, be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
The
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
by
Cozy vegan Moroccan-spiced lentil stew simmered with spices, tender butternut squash, and plenty of fiber and protein. This warming stew recipe makes a wonderful plant-based dinner the whole family will love. Serve with naan for the perfect meal!
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
- ¼ teaspoon cayenne pepper
- 1 (28 ounce) can crushed tomatoes
- 2 ½ cups 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
- ½ teaspoon salt
- Freshly ground black pepper
- fresh juice of 1/2 a lemon
- ⅓ cup chopped cilantro
- Optional: a few basil leaves, chopped
Instructions
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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.
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Next stir in cumin, cinnamon, turmeric, cayenne; cook for 30 seconds to a minute until spices are fragrant.
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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.
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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
See the full post for tips, tricks, and easy ways to customize this stew!
Nutrition
Serving: 1serving (based on 4)Calories: 462calCarbohydrates: 78gProtein: 25gFat: 8gSaturated Fat: 1gFiber: 28gSugar: 19g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on September 25th, 2018, republished on October 26th, 2020, and republished on October 20th, 2026.
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