Moroccan Butternut & Legume Stew

Easy nourishing cooking


1 Tbsp Coconut Oil
1 medium white or yellow onion, chopped
6 cloves of Garlic, minced
2 tsp Ground Cumin
1 tsp Ground Cinnamon
1 tsp Ground Turmeric
1/4 tsp Cayenne Pepper
1 Can crushed Tomatoes
2 1/2 C Vegetable broth (home-made or reduced salt)
1 Can Chickpeas, drained & rinsed
4 C Butternut squash cut into 2 cm cubes
1 C raw green lentils, rinsed well
1/2 tsp Sea Salt
Freshly Ground black pepper
Juice of 1/2 a lemon

1/3 C chopped coriander
2 C Cauliflower Rice
Natural or Coconut Yoghurt


1. Add all ingredients into a slow cooker on low for 6-8 hours
2. When ready to serve, stir through lemon juice & coriander stalks
3. Serve topped with yoghurt, chopped coriander leaves & cauliflower rice



vegan, vegetarian, egg free, dairy free, gluten free

Earth to Ocean Nutrition

Kirsty Marczuk BHSc NutDMed

  • White Facebook Icon
  • White Instagram Icon
  • Pinterest

© 2018 Earth to Ocean Nutrition. Proudly created with