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Dinner day 15: moroccan lentil and vegetable stew

2/28/2019

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Picture
INGREDIENTS
  • 2 Tbsp olive oil ($0.26)
  • 1 medium yellow onion ($0.32)
  • 4 cloves garlic, minced ($0.32)
  • 4 stalks, about half a bunch celery ($0.75)
  • 1/2 Tbsp ground cumin ($0.15)
  • 1 tsp turmeric ($0.10)
  • 1 tsp cinnamon ($0.10)
  • 1/4 tsp cayenne pepper ($0.02)
  • 15 oz. can chickpeas ($0.69)
  • 28 oz. can diced tomatoes ($0.89)
  • 1/2 lb. frozen cauliflower florets ($0.70)
  • 6 cups vegetable broth ($0.78*)
  • 1 cup brown lentils ($0.70)
  • 1 bay leaf ($0.15)
INSTRUCTIONS
  • Dice the onion and mince the garlic. Sauté both in a large pot with olive oil over medium heat until softened. Dice the celery while the onions and garlic are sautéing, then add to the pot and continue to sauté for 2-3 minutes more.
  • Add the cumin, turmeric, cinnamon, and cayenne pepper to the pot. Stir and cook the spices with the vegetables for 1-2 minutes.
  • Add the diced tomatoes (with juices), chickpeas (rinsed and drained), and cauliflower florets (no need to thaw). Stir the pot until everything is well mixed.
  • Add the vegetable broth and bay leaf, turn the heat up to high, place a lid on the pot, and allow it to come to a boil. Once it reaches a boil, add the lentils. Stir and let it come back up to a boil, then turn the heat down to low. Let the stew simmer on low, with the lid, for 30 minutes.
  • After simmering for 30 minutes, the lentils should be tender. Remove the bay leaf and give the stew a taste. Add salt if needed (this will depend on the type of vegetable broth used. I did not add any additional salt), then serve.
NOTES*I use Better Than Bouillon soup base to make my broth.

Source: Budget Bytes
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