Inspired by the “throw it all in a pot” stew technique, we threw in leftovers from the Autumn Vegetable Roast, plus
a few extras for a Moroccan-style meal. Serve over leftover orzo or couscous.
1. Bring broth to a boil in large pot over high heat. Add tomatoes with juices, lentils, turmeric, cumin, paprika, and red pepper flakes. Reduce heat to medium-low, cover, and simmer 25 minutes, or until lentils are tender. Cut roasted vegetables into bite-size pieces, and add to stew. Stir in cilantro and mint. Cover, and simmer 10 minutes.
2. Spoon 1/3 cup orzo mixture into each of 6 bowls. Ladle stew over top, and serve with lemon wedges.