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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!

Course: Main Dish, Soup

Cuisine: Gluten Free, Middle Eastern, vegan, Vegetarian

Prep Time 45 minutes

Servings 8


  • 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


  1. In a large soup pot, saute onion, garlic, and carrots gently in olive oil until soft and fragrant

  2. Stir in ginger and saute for a few minutes

  3. Add spice mix stir to coat vegetables

  4. 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.

  5. Stir in spinach just before serving

  6. Season with salt to taste, adding more cayenne pepper for added heat if desired

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