Moroccan-Style Stew

• 8 cups low-sodium vegetable broth
• 1 15-oz. can diced tomatoes
• 1/2 cup uncooked green lentils
• 1 1/2 tsp. ground turmeric
• 1 1/4 tsp. ground cumin
• 1 tsp. paprika
• 1/2 tsp. red pepper flakes
• 1/2 recipe Autumn Vegetable Roast with Orzo, or 4 1/2 cups roasted vegetables and 2 cups cooked orzo or couscous
• 13 cup chopped cilantro
• 3 Tbs. chopped fresh mint
• 1 lemon, cut into wedges

1. Bring broth to a boil in large pot over high heat.
2. Add tomatoes with juices, lentils, turmeric, cumin, paprika, and red pepper flakes.
3. Reduce heat to medium-low, cover, and simmer 25 minutes, or until lentils are tender.
4. Cut roasted vegetables into bite-size pieces, and add to stew.
5. Stir in cilantro and mint.
6. Cover, and simmer 10 minutes.
7. Spoon 1/3 cup orzo mixture into each of 6 bowls.
8. Ladle stew over top, and serve with lemon wedges.

vegetable broth, tomatoes, green lentils, ground turmeric, ground cumin, paprika, red pepper, recipe autumn, cilantro, fresh mint, lemon

Taken from www.vegetariantimes.com/recipe/moroccan-style-stew/ (may not work)