Moroccan Lentil And Chickpea Stew With Raisins And Apricots

• 1 Small Onion, Diced Small
• 2 Large Carrots, Diced Small
• 2 Large Celery Ribs, Diced Small
• 1 teaspoon Butter
• 1/2 teaspoons Ground Cumin
• 1/2 teaspoons Ground Coriander
• 1/2 teaspoons Ground Turmeric
• 1/2 teaspoons Ground Cinnamon
• 6 cups Vegetable Stock
• 2 cups Ground Tomatoes
• 3/4 cups Green Lentils
• 1 cup Canned Or Cooked Chickpeas (garbanzo Beans)
• 1/3 cups Dried Apricots, Chopped
• 1/3 cups Raisins

1. In a 4-quart stock pot over medium heat, saute onion, carrots and celery in butter for approximately 4 minutes, or until the onions are translucent.
2. Add spices and cook for one minute more, allowing them to toast and release their oils.
3. Add vegetable stock and ground tomatoes and bring to a boil over high heat. Add lentils and reduce to a slow boil. Cook for approximately 30 minutes or until the lentils are cooked to your desired done-ness.
4. Add garbanzo beans, apricots and raisins and cook for 3-5 minutes until dried fruit has plumped.
5. Serve with a dollop of plain Greek yogurt if desired. Stew will thicken as it cools. Add more vegetable stock if needed.

onion, carrots, celery, butter, ground cumin, ground coriander, ground turmeric, ground cinnamon, vegetable stock, ground tomatoes, green lentils, raisins

Taken from tastykitchen.com/recipes/soups/moroccan-lentil-and-chickpea-stew-with-raisins-and-apricots/ (may not work)