Moroccan Stewed Lentils



1 ¼ cup of dry green or red lentils (rinsed and strained)

5 cups vegetable stock

½ cup apple juice unsweetened

½ cup carrots, finely diced

1 tsp apple cider vinegar

¾ cup onion, finely diced

1 cup bell pepper, finely diced

1 tsp cumin

½ tsp smoked paprika

1 tsp turmeric

¼ tsp cinnamon

¾ tsp crushed chilies

1 bay leaf

pinch of cloves

2 cloves garlic, minced

sea salt and pepper TT


Preheat a medium-size pot with veg sock add lentils, onions, apple cider vinegar, apple juice, garlic and spices. Cover and simmer for 50 minutes.

Add carrots, bell peppers and continue to simmer with lid off for another 15 minutes.

You want the lentils to break down and have a stew-like consistency.

Season and serve with quinoa and steamed broccoli.