PP Moroccan Red Lentil Stew

Chef: Jeannie Hudkins
Makes: 6 servings
Prep time: 15 minutes
Cook time: 45 minutes 

INGREDIENTS

• 1 onion, diced 
• 1 carrot, diced
• 1/3  c parsley, chopped
• ½ c cilantro, chopped
• 2 garlic cloves, minced
• 2 T fresh ginger, minced
• 1 ½ t ground black pepper
• 1 t turmeric
• 1 t ground cinnamon
• 2 t paprika
• 1 ¼ c dried red lentils
• 1 28-0z can whole tomatoes and their liquid, pureed (do not use tomato puree)
• 8 c vegetable broth

DIRECTIONS

1. Heat 2-3 T of water in a large saucepan over medium-high heat. Add in diced onion  and carrot. Water-sauté for 2 minutes. 
2. Add parsley, cilantro, garlic, ginger, black pepper, turmeric, cinnamon, paprika, red lentils, pureed tomatoes, and vegetable broth. 
3. Bring to a boil, cover, and turn down to a low boil.
4. Cook for 40 minutes. 

Author: Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet
Dietology 101: Be Slim, Be Full, Be Well