Moroccan Lentil Stew

(from the FOK meal planner)

My adjustments: I used green lentils, previously steamed Japanese sweet potatoe, served over quinoa with microgreens😋 I'm sure you could cook this all together, and just add the sweet potatoes at the same time as the lentils, if you did not want to steam them separately.

Ingredients

1⁄2 cup dry brown lentils, rinsed & drained (≈1 1⁄4 cups cooked)

1 garnet yam, scrubbed & diced (≈8 oz)

1⁄2 yellow onion, nchopped (≈1⁄2 cup)

3 cloves garlic minced (≈1 tablespoon)

1 teaspoon lemon zest, finely grated

3⁄4 (32-fl oz) carton low-sodium vegetable broth (≈3 cups)

1 (15-oz) can cannellini beans, drained & rinsed (≈1 1⁄2 cups)

2 tablespoons raisins

1 teaspoon ground cumin

1⁄2 teaspoon ground coriander

1⁄4 teaspoon ground cinnamon

1⁄4 teaspoon crushed red pepper flakes (optional)

sea salt

freshly ground black pepper

1⁄2 lemon cut into wedges

1. PREPARE GRAINS

In a saucepan over high heat, combine lentils with 1 cup water and

bring to a boil. Reduce heat to medium-low, cover, and simmer until

tender, 15 to 20 minutes. Drain, if necessary. Let cool.

2. STEAM YAMS

Meanwhile, in a steamer insert set over boiling water, steam yams,

covered, until tender when pierced with a fork, about 10 minutes.

Bring it Together

3. SAUTÉ AROMATICS

In a stockpot over medium heat, cook onions, garlic, and lemon zest,

stirring occasionally, just until softened, 2 to 3 minutes. Add water 1

to 2 tablespoons at a time as needed, to keep vegetables from sticking.

4. MAKE SOUP

Add vegetable broth, cannellini beans, steamed yams, cooked lentils,

raisins, cumin, coriander, cinnamon, and pepper flakes (if using).

Increase heat to high, cover, and bring to a boil. Reduce heat to

medium-low and simmer until flavors meld, about 5 minutes. Season

with salt and pepper to taste.

5. SERVE

Serve with lemon wedges.

Suggested adult serving: 3 cups.