Moroccan Stew

A fragrant and spicy treat.

Heat the oil in a large pan over a medium heat. Add the onion, garlic and soften. Add all the spices, and stir for 30 seconds before adding the tomatoes, broth, mixed beans, butternut squash and lentils.

Bring to the boil, then cover and reduce the heat to a low simmer for 20 minutes or until the butternut squash is tender and the lentils are fully cooked. Add the spinach for further few minutes until wilted and serve.

Makes 4 servings.


1 Tbsp

Extra Virgin Olive Oil or Coconut Oil

1 Medium

White Onion

2 Cloves


2 Tsp


1 Tsp


1 Tsp


1/4 Tsp

Cayenne Pepper

1 Can

Chopped Tomatoes

2 1/2 Cups

Organic Vegetable Stock


Mixed Beans

4 Cups

Butternut Squash

1 Cup


4 Cups



Anne Lloyd

I feel better, sleep more soundly and I am getting fitter as I get older, also Rachel makes it all seem fun.


Dr Ross Roberts

Rachel is full of enthusiasm and has outstanding knowledge. This knowledge allows her to tailor every session to my specific needs and helps me progress. I can’t recommend her highly enough!


Jane Jones

Rachel put me at my ease. She gave me workouts to do at home … next week we shall be looking at nutrition and sleep.

Still Have Questions?

Get In Touch!

Email Address
Call Me
07501 553 192

4 + 2 =