Moroccan-Style Stew

Serves 6

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.

8 cups low-sodium vegetable broth
1 15-oz. can diced tomatoes
½ cup uncooked green lentils
1 ½ tsp. ground turmeric
1 ¼ tsp. ground cumin
1 tsp. paprika
½ tsp. red pepper flakes
½ recipe Autumn Vegetable Roast with Orzo, or 4½ cups roasted vegetables and 2 cups cooked orzo or couscous
⅓ cup chopped cilantro
3 Tbs. chopped fresh mint
1 lemon, cut into wedges

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.