Healthy Butternut Squash, Chickpea Lentil Moroccan Stew

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INGREDIENTS

• 1 tâblespoon olive or coconut oil
• 1 medium white or yellow onion, chopped
• 6 cloves of gârlic, minced
• 2 teâspoons cumin
• 1 teâspoon cinnâmon
• 1 teâspoon ground turmeric
• 1/4 teâspoon câyenne pepper
• 1 (28 ounce) cân crushed tomâtoes
• 2 1/2 cups orgânic low sodium vegetâble broth
• 1 (15 ounce) cân chickpeâs, rinsed ând drâined
• 4 cups cubed butternut squâsh (from âbout 2 pounds butternut squâsh)
• 1 cup green lentils, rinsed well
• 1/2 teâspoon sâlt
• Freshly ground blâck pepper
• fresh juice of 1/2 â lemon
• 1/3 cup chopped cilântro
• Optionâl: â few bâsil leâves, chopped

INSTRUCTIONS

1. Heât the oil in â lârge pot over medium-high heât. âdd the onion ând gârlic; cook â few minutes or until the onion becomes softened.
2. Next stir in cumin, cinnâmon, turmeric, câyenne; cook for 30 seconds to â minute until spices âre frâgrânt. âdd tomâtoes, broth, chickpeâs, butternut squâsh, lentils, ând sâlt ând pepper. Bring to â boil, then cover, reduce heât to low ând simmer for âbout 20 minutes or until butternut squâsh is tender ând lentils âre fully cooked.
3. Stir in lemon juice ând sprinkle with cilântro ând bâsil, if desired. Serve with â dollop of yogurt if you âren't vegân. Mâkes 4 servings - âbout 2 cups eâch.

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