Saffron Scented Moroccan Lentil Stew

Ingredients

• 1 cup brown lentils
• 1 medium onion, diced
• 2 medium carrot, peeled and diced
• 1 medium zucchini, diced
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon saffron threads
• 1 14.5 oz can diced tomatoes
• 4 cups vegetable broth
• 1 15 oz can chickpeas, drained and rinsed
• 1 cup quinoa, cooked
• 1 medium lemon, juiced
• 1/4 cup cilantro, chopped

Instructions

1. 1

   In a large pot, heat the olive oil over medium heat. Add the onion, carrot, and zucchini, and sauté for 5-7 minutes until softened.

2. 2

   Add the garlic, cumin, coriander, and saffron, and cook for 1 minute, stirring constantly, until fragrant.