Moroccan-Spiced Butternut Squash & Lentil Stew

Rinse 1/3 cup green lentils and place in a small bowl. Cover with water and set aside to soak while preparing other ingredients.

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

Dice 1/4 cup yellow onion, mince 2 cloves of garlic, and grate 1 tsp fresh ginger.

Cut 3 oz chicken breast into 1/2-inch pieces and season with salt and pepper.

Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the chicken pieces and brown for 3-4 minutes. Remove and set aside.

In the same pan, add the remaining 1/2 tbsp olive oil. Add diced onion and sauté for 3 minutes until translucent.

Add minced garlic and grated ginger, sauté for 1 minute until fragrant.

Add 1/2 tsp cumin, 1/2 tsp coriander, 1/4 tsp cinnamon, 1/4 tsp smoked paprika, and 1/4 tsp turmeric. Toast the spices for 30 seconds, stirring constantly.

Drain the soaked lentils and add them to the pot along with the diced butternut squash.

Pour in 1 cup chicken broth and 1/4 cup diced tomatoes. Bring to a boil, then reduce heat to maintain a gentle simmer.

Cover and cook for 15-18 minutes, until the lentils are tender and the squash is cooked through.

Return the cooked chicken to the pot and simmer for an additional 3-5 minutes to heat through and meld flavors.

Stir in 1 tsp fresh lemon juice and adjust seasoning with 1/4 tsp salt and 1/8 tsp black pepper.

Garnish with 1 tbsp chopped fresh cilantro before serving.