Ingredients:
- 1 cup green lentils, rinsed and drained
- 2 carrots, sliced
- 2 zucchinis, sliced
- 1 eggplant, cubed
- 1 bell pepper, sliced
- 2 tomatoes, chopped
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 1 cup vegetable broth
Instructions:
- Heat olive oil in a tajine or heavy-bottomed pot over medium heat. Add onions and garlic, and cook until softened.
- Add all vegetables and lentils. Stir well to coat with the oil.
- Mix in cumin, coriander, turmeric, cinnamon, and ginger. Cook for another 2 minutes.
- Add cilantro, parsley, salt, and pepper.
- Pour in vegetable broth, cover, and simmer on low heat for about 1 hour, or until lentils are tender.
- Serve hot with couscous or bread.