99% of my meals lately have been curries, stews and soups and I’m not complai…

99% of my meals lately have been curries, stews and soups and I’m not complaining

This stew is definitely tremendous easy to make (regardless of the lengthy ingredient checklist), filled with veggies and plant primarily based protein and it makes the proper meal for a comfy fall evening. PLUS it makes the proper meal prep recipe as a result of it makes tons of leftovers!

you’re going to need to SAVE this one

MOROCCAN LENTIL AND CHICKPEA STEW
Substances
* 1 giant onion chopped roughly 
* 2 tbsp olive oil 
* Three garlic cloves sliced 
* 2 celery sticks chopped
* 2 carrots chopped
* 1 candy potato peeled and chopped
* 1 tsp cumin seeds 
* half tsp cinnamon 
* half tsp turmeric 
* half tsp floor cumin
* 1 tsp paprika 
* half tsp chilli flakes – non-compulsory 
* 5 tomatoes roughly sliced
* 900 mL veggie broth 
* 1 cup of dry pink lentils (rinsed)
* 1 tbs of sirracha sauce or chili powder
* 1 can chickpeas drained
* juice from half of a contemporary lemon
* 1/Three tsp sea salt

high with a dollop of yogurt

Instructions
1. In a big pot add the olive oil and onions and cook dinner on a medium warmth for 7-Eight minutes till smooth and browning. 
2. Add within the garlic, celery, candy potatos and carrot. Stir to mix and cook dinner for about Three minutes .
3. Add the spices and stir till the veggies are coated. 
4. Now add the chopped tomatoes, permit them to melt just a little. 
5. Subsequent add the veggie broth lentils  and harisa. Simmer for 10 minutes lined then take away the lid, add the chickpeas and lemon juice and stir effectively to mix and simmer for an additional 10 minutes.

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