Moroccan-Style Lentil Stew

Ingredients

• 3/4 cup brown lentils
• 2 carrots, diced
• 1 onion, diced
• 14 oz can canned diced tomatoes
• 3 cups vegetable broth
• 3 cups baby spinach
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp turmeric
• 1 tbsp olive oil
• 1 lemon
• for serving crusty bread(optional)

Instructions

1. 1

   Heat olive oil in a pot over medium heat. Sauté onion and carrots for 5 minutes until softened.

2. 2

   Add cumin, cinnamon, and turmeric; stir 30 seconds until fragrant.

3. 3

   Add lentils, tomatoes, and broth. Bring to a boil, then simmer uncovered 30-35 minutes until lentils are tender.

4. 4

   Stir in spinach until wilted. Season with salt, pepper, and fresh lemon juice.

5. 5

   Serve hot with crust bread for dipping.