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Moroccan lentil and squash



1 tablespoon olive or coconut oil

1 medium onion, chopped

6 cloves of garlic

2 teaspoons cumin

1 teaspoon coriander

1 teaspoon cinnamon

1 teaspoon ground turmeric

1/4 teaspoon cayenne pepper

1 can chopped tomatoes

Vegetable stock

1 can chickpeas, rinsed and drained

1 medium butternut squash 

green lentils, rinsed well

1/2 teaspoon salt

Freshly ground black pepper

fresh juice of 1/2 a lemon

chopped coriander



Heat the oil in a large pot over medium-high heat. Add the onion and garlic; cook until the onion becomes softened.

Next stir in the spices, cook for a minute until spices are fragrant. 


Add tomatoes, stock, 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 coriander. Serve with a dollop of yogurt if you like. 

Makes 4 servings.

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