Ingredients
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2 medium yellow onions, chopped (about 1 cup)
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4 cloves garlic, minced (about 2 tbsp.)
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1 small red bell pepper, seeded and finely chopped (about ½ cup)
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1 small orange bell pepper, seeded and finely chopped (about ½ cup)
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1 large green bell pepper, seeded and finely chopped (about 1 cup)
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1 can (15 oz.) no-salt-added chickpeas, drained and rinsed (reserve liquid for another use)
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1 cup dry green lentils
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1 (14.5 oz.) can diced tomatoes, undrained
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2 (15 oz.) cans low-sodium chicken broth
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1 cup water
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1 teaspoon ground cumin
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1 tablespoon paprika
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1/2 teaspoon ground coriander
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1/4 teaspoon turmeric
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1/4 teaspoon salt (optional; see Note)
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1/2 teaspoon black pepper
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1 pound cauliflower florets (approximately 1 head)
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1 pound sweet potatoes, cubed
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1 pound carrots, sliced into bite-sized pieces
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1/2 bunch fresh parsley, chopped (for garnish)
Directions
Sub-Title: A hearty and flavorful vegetarian dinner inspired by Moroccan cuisine
Description: This veggie-packed lentil stew is full of warm spices, sweet potatoes, carrots, and tender chickpeas. It’s perfect for a cozy night in or entertaining friends!
Ingredients:
* 2 medium yellow onions, chopped (about 1 cup)
* 4 cloves garlic, minced (about 2 tbsp.)
* 1 small red bell pepper, seeded and finely chopped (about ½ cup)
* 1 small orange bell pepper, seeded and finely chopped (about ½ cup)
* 1 large green bell pepper, seeded and finely chopped (about 1 cup)
* 1 can (15 oz.) no-salt-added chickpeas, drained and rinsed (reserve liquid for another use)
* 1 cup dry green lentils
* 1 (14.5 oz.) can diced tomatoes, undrained
* 2 (15 oz.) cans low-sodium chicken broth
* 1 cup water
* 1 teaspoon ground cumin
* 1 tablespoon paprika
* 1/2 teaspoon ground coriander
* 1/4 teaspoon turmeric
* 1/4 teaspoon salt (optional; see Note)
* 1/2 teaspoon black pepper
* 1 pound cauliflower florets (approximately 1 head)
* 1 pound sweet potatoes, cubed
* 1 pound carrots, sliced into bite-sized pieces
* 1/2 bunch fresh parsley, chopped (for garnish)
Instructions:
1. In a large stockpot over medium heat, combine the onion, garlic, and oil. Cook until the onion is translucent and softened, about 5 minutes.
2. Add the bell peppers, cooked until they start to break down, 5 more minutes.
3. Stir in the reserved chickpea liquid, scraping up any browned bits from the bottom of the pan using a wooden spoon. Add the chickpeas, lentils, diced tomatoes, chicken broth, water, cumin, paprika, coriander, turmeric, salt, and black pepper. Bring the mixture to a boil.
4. Reduce the heat to low, cover the pot tightly with a lid, and simmer for 20 minutes, stirring occasionally. The lentils should be tender but not mushy. If the stew becomes too thick, you may need to add a little bit of water.
5. Stir in the cauliflower, sweet potato, and carrot cubes. Continue to cook for an additional 10-15 minutes, or until the vegetables are tender when pierced with a fork.
6. Remove the pot from the heat and let it sit covered for 5-10 minutes before serving. Garnish with fresh parsley and enjoy!
Note: If you prefer a lower sodium option, you can reduce the amount of chicken broth used in the recipe. You could also use vegetable broth instead.
Steps
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1
Done
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In a large stockpot over medium heat, combine the onion, garlic, and oil. Cook until the onion is translucent and softened, about 5 minutes. |
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2
Done
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Add the bell peppers, cooked until they start to break down, 5 more minutes. |
|
3
Done
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Stir in the reserved chickpea liquid, scraping up any browned bits from the bottom of the pan using a wooden spoon. Add the chickpeas, lentils, diced tomatoes, chicken broth, water, cumin, paprika, coriander, turmeric, salt, and black pepper. Bring the mixture to a boil. |
|
4
Done
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Reduce the heat to low, cover the pot tightly with a lid, and simmer for 20 minutes, stirring occasionally. The lentils should be tender but not mushy. If the stew becomes too thick, you may need to add a little bit of water. |
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5
Done
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Stir in the cauliflower, sweet potato, and carrot cubes. Continue to cook for an additional 10-15 minutes, or until the vegetables are tender when pierced with a fork. |
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6
Done
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Remove the pot from the heat and let it sit covered for 5-10 minutes before serving. Garnish with fresh parsley and enjoy! |
