MOROCCAN SPICED SQUASH AND LENTIL SOUP
This Moroccan dish is the perfect fall weather comfort food! The spices and colors are warm and comforting on those chilly nights! This is a great meal-prep dish and something even the kids will enjoy (just be mindful of the cayenne when making it for the kids!) Recreate this dish and tag us on Instagram @vitality_nwc!
Ingredients
- 1 tbsp olive oil
- 2 large sweet onion chopped
- 3 minced garlic cloves
- 2 inch piece of ginger shredded
- 1 can chickpeas
- 1 can cannellini beans
- 2 cups chopped butternut squash
- 1 cup red lentils rinsed
- 4-5 cups water
- 1 can coconut milk
- 1 can diced tomatoes
- 2 cups chopped spinach
- 2 large carrots diced
- 1 tsp cardamon
- 1 tsp cumin
- 1/4 tsp cayenne
- 1/4 tsp nutmeg
- 1 tsp coriander
- 1/4 tsp cinnamon
- 1 tsp turmeric
- 1/8 tsp cloves
Instructions
- In a large soup pot, saute onion, garlic, and carrots gently in olive oil until soft and fragrant
- Stir in ginger and saute for a few minutes
- Add spice mix stir to coat vegetables
- Add squash, lentils, water, coconut milk, tomatoes, beans, and chickpeas. Bring to a boil then reduce heat and simmer for 20 minutes until squash and lentils are soft. Add more water if needed to keep vegetables covered.
- Stir in spinach just before serving
- Season with salt to taste, adding more cayenne pepper for added heat if desired
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