Moroccan Vegetable Stew

 This recipe is quite quick and basic. What's the difference between stew and soup? For stew, leave it chunky and put in less liquid. For soup, more liquid and a little bit of immersive blending.

This is very flexible. Nothing much needs prepping! Serve with a grain like couscous or even mashed potatoes. 

1 T olive oil
1 medium  onion, chopped
6 cloves of garlic, minced
2 t cumin
1 t cinnamon
1 t ground turmeric
1/4 teaspoon cayenne pepper
1 (28 ounce) can crushed tomatoes
2 1/2 cups organic low sodium vegetable broth
1 (15 ounce) can chickpeas, rinsed and drained
4 cups cubed butternut squash - easily found, in season, at the market already prepped

optional or alternative vegetables: cubed sweet potatoes, carrots
1 c green lentils
1/2 teaspoon salt
Freshly ground black pepper
fresh juice of 1/2 a lemon
1/3 cup chopped cilantro or parsley

In large pot (skillet or pot, with a cover) heat the oil and saute the chopped onion and garlic until softened.

Add the spices and cook for about a minute.

Add the tomatoes, vegetable broth, chickpeas, butternut squash, lentils, salt and pepper. Cook until the lentils are done and the vegetables are soft - 30 minutes or so.

Squeeze in the lemon before serving.