Moroccan-Style Stew

Name: Moroccan-Style Stew
Ingredients: 8 cups low-sodium vegetable broth; 1 15-oz. can diced tomatoes; 1/2 cup uncooked green lentils; 1 1/2 tsp. ground turmeric; 1 1/4 tsp. ground cumin; 1 tsp. paprika; 1/2 tsp. red pepper flakes; 1/2 recipe Autumn Vegetable Roast with Orzo, or 4 1/2 cups roasted vegetables and 2 cups cooked orzo or couscous; 13 cup chopped cilantro; 3 Tbs. chopped fresh mint; 1 lemon, cut into wedges

11 ingredients

8 steps

Ingredients

8 cups low-sodium vegetable broth
1 15-oz. can diced tomatoes
1/2 cup uncooked green lentils
1 1/2 tsp. ground turmeric
1 1/4 tsp. ground cumin
1 tsp. paprika
1/2 tsp. red pepper flakes
1/2 recipe Autumn Vegetable Roast with Orzo, or 4 1/2 cups roasted vegetables and 2 cups cooked orzo or couscous
13 cup chopped cilantro
3 Tbs. chopped fresh mint
1 lemon, cut into wedges

Directions

1

Bring broth to a boil in large pot over high heat.
2

Add tomatoes with juices, lentils, turmeric, cumin, paprika, and red pepper flakes.
3

Reduce heat to medium-low, cover, and simmer 25 minutes, or until lentils are tender.
4

Cut roasted vegetables into bite-size pieces, and add to stew.
5

Stir in cilantro and mint.
6

Cover, and simmer 10 minutes.
7

Spoon 1/3 cup orzo mixture into each of 6 bowls.
8

Ladle stew over top, and serve with lemon wedges.