North African Lentil, Kale and Winter Squash Stew


Fire and spiceI just received my copy of Vegan Fire and Spice: 200 Sultry and Savory Dishes by Robin Robertson. I couldn’t wait to give it a try. It is cold in Atlanta today so some soup sounded perfect. This recipe is adapted from the North African Pumpkin Stew recipe. Robin uses canned beans and tomatoes in her recipes but I prefer to avoid the canned items and use fresh veggies and dry beans instead. I have an abundance of kale right now and I wanted to get some greens into us so I added that the recipe too.

The result was delicious. This stew really hit the spot. It was spicy and warming. It was filling and satisfying.

You can easily heat it up more by adding more or hotter chilies (I used cherry bomb) or leaving the seeds in. I used lentils because they cook fast but you can use other beans depending on your taste or what you have on hand. If your beans take longer to cook, cook them separately or add the squash after they have had a chance to cook part way through. I used butternut squash but you can certainly use other winter squashes.

North African Lentil, Kale and Winter Squash Stew
Prep time
Cook/Dehydrate time
Total time
A delicious warming stew with flavors from north Africa. Add more chilis for more heat as desired. Substitute your favorite winter squash or beans as desired.
Recipe type: Main
Cuisine: African
Serves: 4 servings
  • 1 TBL olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 small hot chilies, chopped. (Remove seeds for less heat, leave them in for more)
  • 1 tsp grated or minced fresh ginger
  • ½ tsp ground cinnamon
  • ¼ tsp ground cumin
  • ¼ tsp ground allspice
  • ¼ tsp ground cloves
  • 1 medium butternut or other winter squash, peeled, seeded and cut into 1 inch cubes
  • 2-3 roma tomatoes, chopped
  • ½ cup dried lentils
  • 4 cups water
  • 1 TBL coconut sugar or other natural sweetener
  • I bunch kale, torn into bite sized pieces
  • Salt and freshly ground pepper to taste
  1. Saute' the onion in the oil in medium sized pot until it is softened.
  2. Add the garlic, chiles, ginger, cinnamon, cumin, allspice and cloves and cook for 1-2 minutes, stirring frequently.
  3. Add the squash and the lentils and stir to coat with the spice mixture.
  4. Add the tomatoes, water and sugar.
  5. Bring to boil then reduce the heat and simmer until lentils are tender (about 45 min).
  6. Stir in kale during the last 5 minutes.
  7. Add salt and pepper to taste.


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Lifestyle Coach, CEO at Opare Institute
Helping my coaching clients go from vegan wanna-be to Unshakably Vegan! From meal-time boredom to loving what they eat. From self-sabotage to taking control. From tempted by all the wrong choices in their non-vegan world to making the right decisions. And from sick and tired to vibrant and healthy. Discover your personal recipe for success and abundant health! BE UNSHAKABLE!

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