OttoChef AI Logo
OttoChef AI
Sign InGet Started
Moroccan-Spiced Butternut Squash & Lentil Stew

Moroccan-Spiced Butternut Squash & Lentil Stew

Lunch
Prep Time
15min
Cook Time
30min
Servings
1
Calories
528
Chef's Note

For deeper flavor development, toast the whole spices (cumin, coriander) in a dry pan before grinding them. The aromatic oils released will elevate the entire dish. You can also prepare this stew a day ahead - like many stews, the flavors improve overnight in the refrigerator.

Tags
Moroccan
stew
chicken
lentils
butternut squash
high-protein
dairy-free
one-pot
healthy
lunch
Ingredients

  • 1 cup butternut squash

  • 1/3 cup green lentils

  • 3 oz chicken breast

  • 1.5 tbsp olive oil

  • 1/4 cup yellow onion

  • 2 cloves garlic

  • 1 medium carrot

  • 1/2 tsp ground cumin

  • 1/2 tsp ground coriander

  • 1/4 tsp ground cinnamon

  • 1/2 tsp paprika

  • 1/4 tsp turmeric

  • 1 cup chicken broth

  • 1/4 cup diced tomatoes

  • 1 tsp lemon juice

  • 1 tbsp fresh cilantro

  • 1/4 tsp salt

  • 1/8 tsp black pepper

Instructions
  • 1

    Rinse 1/3 cup green lentils under cold water and set aside.

  • 2

    Peel and dice 1 cup of butternut squash into 1/2-inch cubes.

  • 3

    Dice 1/4 cup yellow onion and mince 2 cloves of garlic.

  • 4

    Peel and dice 1 medium carrot into small pieces.

  • 5

    Cut 3 oz chicken breast into 1/2-inch cubes.

  • 6

    Heat 1 tbsp olive oil in a medium pot over medium heat. Add the diced chicken and cook for 4-5 minutes until lightly browned on all sides.

  • 7

    Add the diced onion and carrot to the pot and sauté for 3-4 minutes until softened.

  • 8

    Add minced garlic and cook for 30 seconds until fragrant.

  • 9

    Add 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp ground cinnamon, 1/2 tsp paprika, and 1/4 tsp turmeric. Stir to coat the vegetables and toast the spices for 1 minute.

  • 10

    Add the butternut squash cubes, rinsed lentils, 1/4 cup diced tomatoes, and 1 cup chicken broth to the pot.

  • 11

    Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the lentils and squash are tender.

  • 12

    Stir in 1 tsp lemon juice and season with 1/4 tsp salt and 1/8 tsp black pepper.

  • 13

    Drizzle with remaining 1/2 tbsp olive oil and garnish with 1 tbsp chopped fresh cilantro before serving.

Nutrition Information (per serving)
528
Calories
33g
Protein
59g
Carbs
18g
Fat
Reviews (0)
No reviews yet

Be the first to review this recipe!