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PREMIUM
15 INGREDIENTS7 STEPS50MIN

Moroccan Lentil and Vegetable Stew

5.0
1 Ratings

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Hi, I’m Beth. I’m a food lover, number cruncher, and meticulous budgeter. I’m not a professional chef or financial expert, but I love learning by doing and sharing my experiences.
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Warm intoxicating spices make this vegetable filled Moroccan Lentil and Vegetable Stew perfect for cold Autumn nights.
50MIN
Total Time

Budget Bytes

Hi, I’m Beth. I’m a food lover, number cruncher, and meticulous budgeter. I’m not a professional chef or financial expert, but I love learning by doing and sharing my experiences.
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
2 Tbsp
1
Medium  Yellow Onion
4 cloves
4 stalks
1/2 Tbsp
Ground Cumin
1 tsp
Ground Cinnamon
1/4 tsp
Cayenne Pepper
1 can
(15 oz)
Chickpeas , rinsed, drained
1 can
(15 oz)
Diced Tomatoes
2 cups
6 cups
Vegetable Broth
1 cup
Brown Lentils
uncooked
to taste

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Nutrition Per Serving

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CALORIES
215
FAT
5.0 g
PROTEIN
11.5 g
CARBS
32.0 g

Cooking Instructions

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Nutrition Per Serving
Calories
215
% Daily Value*
Fat
5.0 g
6%
Saturated Fat
0.7 g
3%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
32.0 g
12%
Fiber
12.1 g
43%
Sugars
5.5 g
--
Protein
11.5 g
23%
Sodium
720.4 mg
31%
Vitamin D
--
--
Calcium
92.4 mg
7%
Iron
3.2 mg
18%
Potassium
292.9 mg
6%
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