This hearty One-Pot, Moroccan-Inspired Garden Lentil Stew is the perfect simple meal to serve on a weeknight, especially as the seasons change. The recipe calls for a bounty of fresh vegetables and aromatic spices that are sure to please any palate!
Harvest season is upon us! Farm stands are filled to the brim this time of year. At home, my backyard garden is exploding too. It is loaded with herbs and produce ranging from greens to tomatoes to early squash. When I am stumped on what to do with all of those things, I make a stew like this Moroccan-Inspired Lentil Garden Stew. Essentially all that I have to do is chop and peel, add everything to one pot, and done!
Moroccan-Inspired Garden Lentil Stew: A One-Pot Meal
Because the evenings are starting to get cooler where I live in New York, I like to add a lot of fragrant spices to the mix, such as ginger, turmeric, cinnamon, and cloves. These spices are used often in Moroccan cuisine.
While I think it is important to keep the base of the recipe in place, you can feel free to play around with the combination of vegetables used here. Swap acorn squash in place of butternut squash, or choose another leafy green over kale. You could also decide to omit the lentils and add chickpeas instead. The possibilities are endless here!
One of the best parts of this recipe is that the leftovers (if you have any, that is!) will only get better with time as the potent flavors continue to meld. The stew will keep in the refrigerator for two to three days. Feel free to make a double batch of it so that you can freeze half to enjoy later on in the cold winter months.
This Moroccan-Inspired Garden Lentil Stew is sure to warm you and your family up from the inside out!
- 2 tablespoons coconut oil
- 1 red onion, chopped
- 2 carrots, chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 1/2 cup chopped, fresh tomatoes
- 1/2 cup chopped, fresh greens, such as kale
- 2 cups vegetable broth
- 2 cups coconut milk
- 3 cups peeled and chopped acorn squash
- 3/4 cup lentils
- 1 small red apple, chopped
- Heat the coconut oil in a large stock pot set over medium heat. Add the onion and carrots and cook, stirring occasionally, until the onion is translucent and the carrots are beginning to get soft, about 8 minutes.
- Add the garlic and spices to the pot. Cook, stirring, for an additional 2 minutes, until the spices are fragrant.
- Add the remaining ingredients to the pot and bring the mixture to a boil. Cover and simmer for 20-25 minutes, until the squash is tender and the lentils are cooked through. Serve warm.
Home Chef Tip: Use a combination of tomatoes (i.e., Cherry, Heirloom, Grape) to give the stew a more complex flavor!
We hope you enjoy this One-Pot, Moroccan-Inspired Garden Lentil Stew recipe from SoFabFood Home Chef, Carlynn from JJ Begonia, as much as we do. If you love this recipe, you can find more like it by visiting our One-Pot Meals section. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook and follow us on Pinterest. Enjoy!