Main Courses Soups Vegan Vegetarian Gluten-Free Stews Lactose-Free 50 min

moroccan lentil and vegetable stew.

Name: Moroccan Lentil and Vegetable Stew
Cook time: 50 min
Total time: 50 min
Ingredients: 5.00 ml Olive Oil; 1.00 pcs Onion; 2.00 clove Garlic; 50.00 g Carrot; 0.50 tsp Ground Cumin; 5.00 g Ground Coriander; 0.50 tsp Ground Turmeric; 0.50 tsp Salt; 0.50 tsp Black Pepper; 60.00 g Lentils; 1.00 pcs Diced Tomatoes; 200.00 ml Vegetable Broth; 30.00 g Spinach; 10.00 ml Lemon Juice; 0.25 bunch Cilantro

Moroccan Lentil and Vegetable Stew — plated and ready to serve

Per serving

Calories 359

Protein 18g

Carbs 67g

Fat 8g

№ 01

ingredients.

Olive Oil 5.00 ml
Onion 1.00 pcs
Garlic 2.00 clove
Carrot 50.00 g
Ground Cumin 0.50 tsp
Ground Coriander 5.00 g
Ground Turmeric 0.50 tsp
Salt 0.50 tsp
Black Pepper 0.50 tsp
Lentils 60.00 g
Diced Tomatoes 1.00 pcs
Vegetable Broth 200.00 ml
Spinach 30.00 g
Lemon Juice 10.00 ml
Cilantro 0.25 bunch

№ 02

cook it.

№ 01
Heat the olive oil in a large pot over medium heat.
№ 02
Add the onion, garlic, and carrots. Sauté for 5 minutes until softened.
№ 03
Stir in the cumin, coriander, turmeric, salt, and pepper. Cook for another minute.
№ 04
Add the lentils, diced tomatoes, and vegetable broth. Bring to a boil.
№ 05
Reduce heat to low and simmer for 30 minutes.
№ 06
Add the spinach and cook for another 10 minutes until wilted.
№ 07
Stir in the lemon juice and fresh cilantro before serving.

№ 03 — The week around it

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cook this once. plan the rest.

cook this once.
plan the rest.