Moroccan Lentil Stew

Ingredients

• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced carrots
• 1 cup diced zucchini
• 3 tbsp grapeseed or canola oil
• 2 tbsp finely chopped garlic
• 1½ tbsp ground cumin
• ½ tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp turmeric
• ¼ tsp cayenne pepper
• 2 cups fresh diced tomatoes or canned
• 6 to 7 cups vegetable stock or water
• 1½ cups cauliflower florets
• ½ cup dried apricots, sliced
• ½ cup sultana raisins
• 2 cups chickpeas, precooked or canned
• 1 cup red lentils
• 1 cinnamon stick
• 1 bay leaf
• Salt and pepper to taste
• 2 to 3 tbsp fresh cilantro, chopped

Instructions

1. Dice onions, carrots, celery and zucchini to ½" pieces. Set zucchini aside.
2. Heat oil in saucepan over medium-high heat. Add onion, celery and carrot. Stir occasionally for 3 to 4 minutes until they start getting soft.
3. Add garlic and dry spices, and continue to stir for about 1 minute.
4. Add tomatoes and stock, bring to a gentle boil.
5. When boil is reached, add zucchini and remaining ingredients.
6. Turn down to medium-low heat and cook for 20 to 30 minutes until lentils are tender. Lid off. It’s definitely a thick stew.
7. Season with salt and pepper to taste. Discard bay leaf and cinnamon stick.
8. Add some fresh chopped cilantro just before serving.