Lentil and Vegetable Tagine

• 1 Tablespoon Olive Oil
• 1 whole Onion, Chopped
• 3 cloves Garlic, Crushed
• 2 stalks Celery, Chopped
• 2 stalks Carrots, Peeled And Chopped
• 2 cups Mushrooms, Sliced
• 1- 1/2 Tablespoon Apple Cider Vinegar
• 2 teaspoons Paprika
• 1- 1/2 teaspoon Cumin
• 1/2 Tablespoons Grated Ginger
• 2 cups Brown Or Green Lentils
• 1- 1/2 cup Vegetable Broth
• 1 can (14 Oz) Diced Tomatoes
• 1/4 cups Raisins
• 1 whole Small Green Pepper, Chopped
• 1 whole Small Red Or Orange Pepper, Chopped
• 2 cups Fresh Baby Spinach
• 1 pinch Salt And Pepper, to taste

1. Heat oil in a very large skillet or Dutch oven on medium heat.
2. Add onion, garlic, celery and carrots.
3. Cook until tender, about 5 minutes.
4. Add mushrooms, vinegar and spices.
5. Cook for 10-15 minutes, stirring occasionally.
6. Add lentils, broth, tomatoes and raisins, then turn on high and bring to a boil.
7. Reduce heat to low and simmer covered until lentils are tender and most of the liquid has been absorbed, about 20 minutes.
8. Add peppers and spinach and heat covered until the spinach has wilted.
9. Season with salt and pepper to taste.
10. Serve over rice or couscous, with a side of pita bread.

olive oil, onion, garlic, stalks celery, stalks carrots, mushrooms, apple cider vinegar, paprika, cumin, ginger, brown or, vegetable broth, tomatoes, raisins, green pepper, red, spinach, salt

Taken from tastykitchen.com/recipes/main-courses/lentil-and-vegetable-tagine/ (may not work)