![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2019\/02\/North-African-Lentil-Stew.jpg\")
<\/a><\/p>\n1 tbsp. paprika<\/p>\n
1 1\/2 tsp. each: coriander and cumin<\/p>\n
3\/4 tsp. each: salt and pepper<\/p>\n
1\/4 plus 1\/8 tsp. allspice<\/p>\n
2 tsp. olive oil<\/p>\n
1 large onion, chopped<\/p>\n
2 cloves garlic, minced<\/p>\n
8 cups low-sodium vegetable broth or chicken broth, divided<\/p>\n
1\/4 cup tomato paste<\/p>\n
1 lb. dried brown lentils, picked over and rinsed<\/p>\n
2 carrots, peeled and chopped<\/p>\n
2 cups seeded, peeled and chopped butternut squash<\/p>\n
1 medium turnip, peeled and chopped<\/p>\n
2 tbsp. lemon juice<\/p>\n
1 cup plain yogurt<\/p>\n
Chopped fresh cilantro<\/p>\n
<\/p>\n
Stir together paprika, coriander, cumin, salt, pepper and allspice in small bowl. Set aside.<\/p>\n
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.<\/p>\n
Add remaining broth, lentils, carrots, squash and turnip. Cook, covered, on LOW for 8 hours or until lentils are tender.<\/p>\n
<\/p>\n
Serving Size: 1 \u00c2\u00bd C.<\/p>\n
Calories: 283<\/p>\n
Fat: 3g<\/p>\n
Fiber:16g<\/p>\n","protected":false},"excerpt":{"rendered":"
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….<\/p>\n