North African Lentil Stew

1 tbsp. paprika

1 1/2 tsp. each: coriander and cumin

3/4 tsp. each: salt and pepper

1/4 plus 1/8 tsp. allspice

2 tsp. olive oil

1 large onion, chopped

2 cloves garlic, minced

8 cups low-sodium vegetable broth or chicken broth, divided

1/4 cup tomato paste

1 lb. dried brown lentils, picked over and rinsed

2 carrots, peeled and chopped

2 cups seeded, peeled and chopped butternut squash

1 medium turnip, peeled and chopped

2 tbsp. lemon juice

1 cup plain yogurt

Chopped fresh cilantro

 

Stir together paprika, coriander, cumin, salt, pepper and allspice in small bowl. Set aside.

Heat oil in a large skillet over medium-high heat. Add onion and cook for 5 minutes or until soft, stirring often. Add garlic and 1 1/2 tbsp. of spice mixture and cook for 30 seconds or until fragrant, stirring constantly. Add 1 cup broth and tomato paste and bring to a boil, stirring to scrape up browned bits from bottom of skillet. Transfer to a 4- or 5- quart slow cooker.

Add remaining broth, lentils, carrots, squash and turnip. Cook, covered, on LOW for 8 hours or until lentils are tender.

 

Serving Size: 1 ½ C.

Calories: 283

Fat: 3g

Fiber:16g