Moroccan Lentil and Vegetable Stew

I used a recipe that I found on the American Heart Association website. I vary mine a little.,It basically has brown lentils, veggies, sweet potato, broth, tomatoes, garlic, onions and spices such as ras el hanout, cumin and hot curry powder. Recipe below as I found on the website except I add ras el hanout along with the spices. Also added lots of salt, pepper and soy sauce to season!!!! Very important!

This was delicious! 

Moroccan Lentil Stew 
Ingredients

2 teaspoons olive oil
1 cup chopped Spanish or other mild onion
2 teaspoons ground cumin
2 teaspoons curry powder

1/8 teaspoon cayenne (optional)
28-ounce can no-salt-added crushed tomatoes, undrained
8 ounces red potatoes, cut into 1-inch chunks
1 cup low-sodium vegetable broth
1/2 cup lentils, sorted for stones or shriveled lentils and rinsed
1 medium carrot, chopped
Low-sodium vegetable broth or water (as needed)
1/2 cup frozen green peas, thawed
1/4 cup fresh parsley, snipped or chopped
Cooking Instructions

Heat a large saucepan over medium heat. Pour the oil into the pan and swirl to coat the bottom. Cook the onion for 3 to 4 minutes, or until translucent, stirring frequently.

Increase the heat to medium-high. Stir in the cumin, curry powder, and cayenne; cook for 30 seconds to release flavor. Stir in the tomatoes, potatoes, broth, lentils, and carrots. Bring to a boil. Reduce the heat and simmer, covered, for 30 to 40 minutes, or until the lentils are tender, stirring occasionally and adding more broth or water if needed to keep from sticking. Stir in the peas; simmer for 1 minute. Remove from the heat. Stir in the parsley.