Moroccan Lentil and Vegetable Stew

Ingredients - Serves 6

• Salt and pepper - To taste
• Cayenne pepper - 1/4 teaspoon
• Turmeric - 1/2 teaspoon
• Coriander - 1 teaspoon
• Cumin - 1 teaspoon
• Vegetable broth - 4 cups
• Canned diced tomatoes - 1 can
• Green lentils - 1 cup
• Red bell pepper - 1, chopped
• Celery - 2 stalks, chopped
• Carrots - 2, chopped
• Garlic - 3 cloves, minced
• Onion - 1 large, chopped
• Olive oil - 2 tablespoons

Let's Get Started

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrots, celery, and bell pepper. Cook until the vegetables are softened, about 10 minutes.
3. Add the lentils, diced tomatoes, vegetable broth, cumin, coriander, turmeric, cayenne pepper, salt, and pepper. Bring to a boil.
4. Reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the lentils are tender.
5. Taste and adjust the seasoning if necessary. Serve hot.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Calories: 350
• Fat: 10g
• Carbs: 50g
• Protein: 20g
• Sodium: 500mg
• Sugar: 10g