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Ingredients

1 ½ cups water, or as needed 1 cup uncooked green lentils 3 tablespoons olive oil 1 onion, chopped 4 cloves garlic, finely chopped 1 tablespoon ground turmeric 1 tablespoon ground coriander 1 teaspoon cumin seeds, finely ground salt and freshly ground black pepper to taste 3 potatoes, peeled and cubed 1 (14 ounce) can crushed tomatoes 2 sweet potatoes, peeled and cubed 2 large carrots, peeled and sliced 4 cups vegetable broth

Nutrition Info

360.1 calories carbohydrate: 61.8 g cholesterol: : - fat: 8.6 g fiber: 12.5 g protein: 12.5 g saturatedFat: 1.1 g servingSize: - sodium: 475 mg sugar: 8.1 g transFat: : - unsaturatedFat: : -

Place water and lentils in a saucepan. Bring to a boil. Reduce heat to medium-low, cover, and simmer until lentils are tender and liquid has been absorbed, about 20 minutes.
Heat oil in a skillet or tagine over medium-high heat. Saute onions until browned and translucent, about 5 minutes. Add garlic, turmeric, coriander, cumin, salt, and pepper. Cook and stir until fragrant, about 3 minutes. Stir in the cooked lentils, potatoes, crushed tomatoes, sweet potatoes, and carrots. Pour in vegetable broth, reduce heat and simmer until vegetables are tender, about 40 minutes.

6 servings

Bursting with exotic colors and flavors, this traditional Moroccan recipe is filling and good for you.