Moroccan-Spiced Lentil and Chickpea Stew

Ingredients

• 1 cup lentils, dry, rinsed
• 1 can chickpeas, 15 oz, drained and rinsed
• 1 can diced tomatoes, 14 oz, no-salt-added
• 2 cups low-sodium vegetable broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cinnamon
• 2 cups kale, chopped
• 2 cups spinach, chopped
• 2 tablespoons lemon juice

Instructions

1. 1

   In a large pot, combine the lentils, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil over high heat.

2. 2

   Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the lentils are tender.