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Lunch recipe · from the recipe book

Moroccan-Spiced Chickpea and Red Lentil Tomato Stew

A warmly spiced, velvety tomato stew where red lentils melt into the broth around tender chickpeas, sweet butternut squash and a bright finish of lemon and cilantro.

Moroccan-Spiced Chickpea and Red Lentil Tomato Stew

Ingredients

  • 2 tbsp27 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 2 medium120 gCarrotsdiced
  • 4 cloves12 gGarlicminced
  • 1½ tbsp grated10 gFresh gingergrated
  • 2 tsp4 gGround cumin
  • 1⅛ tsp2 gGround coriander
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ½ tsp1 gGround cinnamon
  • 2 tbsp32 gTomato paste
  • 14 oz400 gDiced tomatoes, canned
  • 3¼ cups720 gVegetable broth
  • ¾ cup150 gRed lentils, dryrinsed
  • 1 can, drained254 gChickpeas, canned, drained and rinsed
  • 2¼ cups cubed300 gButternut squash, peeledcut into 3/4-inch cubes
  • 3 cups loosely packed90 gBaby spinach
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLemon juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prepare all the vegetables first: dice the onion and carrot, mince the garlic, grate the ginger, cube the butternut, rinse the red lentils and chop the cilantro.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the onion and carrot and cook, stirring, until the onion softens, about 6 minutes.
  3. Add the garlic and ginger and cook for 1 minute until fragrant.
  4. Stir in the cumin, coriander, paprika and cinnamon and cook for 30 seconds, then stir in the tomato paste and cook for 1 minute until it darkens slightly.
  5. Add the canned tomatoes with their juice, the vegetable broth, the red lentils, the chickpeas and the butternut. Bring to a boil, then lower the heat, cover and simmer for 25 to 30 minutes, stirring now and then, until the lentils break down and the squash is tender.
  6. Stir in the spinach and cook for 2 minutes until wilted. Season with the salt and black pepper.
  7. Turn off the heat, stir in the lemon juice, and serve topped with the cilantro.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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