Moroccan Lentil and Vegetable Stew Meal Prep

Ingredients

• 1 Tbsp olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery ribs, diced
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper (optional)
• 4 cups vegetable broth
• 1 cup brown or green lentils, rinsed
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste
• 1-2 cups fresh spinach

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook until softened, about 5-7 minutes.
2. Add the minced garlic, cumin, coriander, cinnamon, and cayenne pepper (if using). Cook for about 1 minute more, until fragrant.
3. Pour in the vegetable broth and add the rinsed lentils and diced tomatoes. Stir everything together.
4. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.
5. Season the stew with salt and pepper to taste.
6. Just before serving, stir in the fresh spinach until wilted. If meal prepping, you can add a handful of spinach to each individual container and then reheat the stew, allowing the spinach to wilt when warmed.