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Moroccan Lentil and Vegetable Stew

Budget Bytes
  • 50 minutes
  • Serves 8

INGREDIENTS

1

bay leaf

1 cup

brown lentils

28 ozs

canned tomatoes

1/2 lb

cauliflower florets

1/4 tsp

cayenne pepper

4 stalks

celery

15 ozs

chickpeas

1 tsp

cinnamon

4 cloves

garlic

1/2 Tbsp

ground cumin

2 Tbsps

olive oil

1 medium

onion

1 tsp

turmeric

6 cups

vegetable broth