Moroccan Lentil Stew

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1 (14 oz) can diced tomatoes
• 1 (14 oz) can chickpeas, drained and rinsed
• 1 (14 oz) can lentils, drained and rinsed
• 4 cups vegetable broth
• 1/4 cup chopped fresh parsley

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is softened, about 5 minutes.
2. Add the cumin, ginger, coriander, turmeric, paprika, salt, pepper, and cayenne and cook, stirring, until fragrant, about 1 minute.
3. Add the tomatoes, chickpeas, lentils and vegetable broth and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the lentils are tender, about 20 minutes.
4. Stir in the parsley and season to taste. Serve hot.

Interesting Facts

• Moroccan Lentil Stew is vegan and gluten-free.
• Lentils are a great source of plant-based protein and fiber.
• This dish packs plenty of flavor thanks to the combination of spices used.