Name: Moroccan Lentil And Vegetable Stew Recipe
Total time: 50 min
Yield: 8
Cuisine: Moroccan

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Warm intoxicating spices make this vegetable filled moroccan lentil and vegetable stew perfect for cold autumn nights.  

How to make Moroccan Lentil And Vegetable Stew Recipe

Beth

Crawler

Moroccan

<p>Warm intoxicating spices make this vegetable filled moroccan lentil and vegetable stew perfect for cold autumn nights.  </p>

Olive oil

Yellow Onion

Cloves Garlic,  Minced

Ribs Celery

Ground Cumin

Turmeric

Cinnamon

Cayenne pepper

1 .  Can Chickpeas

1 .  Can Diced Tomatoes

Frozen cauliflower florets

Vegetable Broth

Brown Lentils

Bay leaf

Dice the onion and mince the garlic. Saut both in a large pot with olive oil over medium heat until softened. Dice the celery while the onions and garlic are sauting, then add to the pot and continue to saut for 2-3 minutes more.

step 1

Add the cumin, turmeric, cinnamon, and cayenne pepper to the pot. Stir and cook the spices with the vegetables for 1-2 minutes.

step 2

Add the diced tomatoes (with juices), chickpeas (rinsed and drained), and cauliflower florets (no need to thaw). Stir the pot until everything is well mixed.

step 3

Add the vegetable broth and bay leaf, turn the heat up to high, place a lid on the pot, and allow it to come to a boil. Once it reaches a boil, add the lentils. Stir and let it come back up to a boil, then turn the heat down to low. Let the stew simmer on low, with the lid, for 30 minutes.

step 4

After simmering for 30 minutes, the lentils should be tender. Remove the bay leaf and give the stew a taste. Add salt if needed (this will depend on the type of vegetable broth used. I did not add any additional salt), then serve.

step 5

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Moroccan Lentil And Vegetable Stew Recipe

About Moroccan Lentil And Vegetable Stew Recipe:

Ingredients for Moroccan Lentil And Vegetable Stew Recipe

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