Dinner for 4

Moroccan Squash Lentil Stew

Name: Moroccan Squash Lentil Stew
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp olive or coconut oil; 1 white or yellow onion; 6 cloves garlic; 2 tsp cumin; 1 tsp cinnamon; 1 tsp ground turmeric; 1/4 tsp cayenne pepper; 1 can (28 oz) crushed tomatoes; 2 1/2 cups low-sodium vegetable broth; 1 can (15 oz) chickpeas; 4 cups cubed butternut squash; 1 cup green lentils; 1/2 tsp salt; freshly ground black pepper; fresh juice of 1/2 a lemon; 1/3 cup chopped cilantro; optional: a few basil leaves

Butternut squash, chickpeas, and lentils simmer with tomatoes, garlic, and warm spices for a hearty one-pot stew.

Typical price

$9.47for 4 servings

$2.37 per serving$9.47 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: ambitiouskitchen.com

45 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

American Vegetarian Vegan Dairy-free Budget Family Lunches Dinners Cold-weather comfort Fall Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Onions$1.29/lb typical	0.4 lb	$0.52Typical price
Garlic$0.75 each typical	0.5	$0.45Typical price
Canned tomatoes$0.08/oz typical	28 oz	$2.24Typical price
Broth or stock$0.07/oz typical	21 oz	$1.45Typical price
Canned beans$0.09/oz typical	15 oz	$1.35Typical price
Winter squash (butternut, spaghetti)$1.29/lb typical	1.25 lb	$1.61Typical price
Dried beans and lentils$0.11/oz typical	7 oz	$0.77Typical price
Lemons and limes$0.60 each typical	0.5	$0.30Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	0.25	$0.25Typical price
Total for the servings shown		$9.47

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilDried spices (cumin, paprika, chili powder, oregano)Dried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

Ingredients

1 tbsp olive or coconut oil
1 white or yellow onion
6 cloves garlic
2 tsp cumin
1 tsp cinnamon
1 tsp ground turmeric
1/4 tsp cayenne pepper
1 can (28 oz) crushed tomatoes
2 1/2 cups low-sodium vegetable broth
1 can (15 oz) chickpeas
4 cups cubed butternut squash
1 cup green lentils
1/2 tsp salt
freshly ground black pepper
fresh juice of 1/2 a lemon
1/3 cup chopped cilantro
optional: a few basil leaves

Steps

Heat the oil in a large pot over medium heat, then cook the chopped onion and garlic for 5 minutes.
Stir in the cumin, cinnamon, turmeric, and cayenne pepper and cook for 1 minute.
Add the crushed tomatoes, broth, chickpeas, squash, lentils, salt, and black pepper.
Bring the stew to a boil, then cover and simmer over low heat for 28 minutes.
Uncover and simmer for 5 minutes, until the lentils are tender and the squash is soft.
Stir in the lemon juice and cilantro before serving.