Moroccan Vegetable & Lentil Stew

I love this soup. It’s like a warm blanket and fire on a blustery day. And it’s still freezing here in New England. I swear I feel like superwoman when I eat it. Probably because it’s nutritional profile is so kick-tushie awesome. Protein-packed, like vegetable kung fu for the body. When it’s cold out we have this soup several times a month. It’s one of those make you feel good from the inside out dishes that’s hearty, perfectly filling and a powerhouse of nutrition. And if you change out the bone broth for vegetable stock, it’s Vegan. I adapted this recipe from Good Saint. I’ve learned to make this bad boy in the crockpot since we’ve been without a real kitchen for 4 months now. And it works because I’m home and can add the ingredients in two parts but just like any soup it’s easy to do on the stovetop as well.

INGREDIENTS

INSTRUCTIONS

• Start by turning your crockpot on hot for 4 hrs. I roughly chop the onions and zucchini and add it to the crockpot with the coconut oil and minced garlic. Let it cook for an hour or so by themselves. This softens them and gives them a nice caramelized flavor.

• Next I add my seasoning: coriander, cinnamon, cumin, paprika, pepper, salt. Stir it all together. Pour in your jar of pureed tomatoes and bone broth. Add the dried lentils and drained cans of chickpeas.

• Let it cook for the remaining 3 hours and about 15 minutes before serving I toss in my roughly chopped spinach.

You can easily do this on the stove top. Start the soup by sautéing the zucchini and onions in melted coconut oil until softened. Add your garlic, spices, salt and pepper, stir cooking 1 minute. Add your broth, pureed tomato, lentils, chickpeas and stir together. Let simmer for 40 minutes. Right before serving add chopped spinach. Easy peasy.

These beautiful pictures were taken by Ruthie of Ruth Eileen Photography. If you’re in New England and need a photographer, she’s your gal. And if you aren’t following her on Instagram you should! So much lovely.