Moroccan-Spiced Lentil & Vegetable Harvest Bowl

Ingredients

• 0.5 cup Quinoa
• 1 cup Water
• 0.5 cup Red lentils
• 1.5 cups Low-sodium vegetable broth
• 0.5 medium Onion
• 2 cloves Garlic
• 0.5 cup Carrots
• 0.5 cup Red bell pepper
• 0.5 cup Zucchini
• 0.5 cup Diced tomatoes
• 2 cups Fresh spinach
• 1 tsp Ground cumin
• 0.5 tsp Ground coriander
• 0.5 tsp Ground turmeric
• 0.5 tsp Smoked paprika
• 0.25 tsp Ground cinnamon
• 0.125 tsp Black pepper
• 2 tbsp Fresh lemon juice
• 2 tbsp Fresh parsley
• 1 tbsp Fresh mint
• 0.5 tsp Maple syrup
• 1 tbsp Water

Instructions

1. Cook the Quinoa: Rinse quinoa thoroughly. Combine 0.5 cup rinsed quinoa and 1 cup water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
2. Sauté Aromatics: While quinoa cooks, heat a large non-stick pot or Dutch oven over medium heat. Add diced onion and a splash of vegetable broth (or water) to prevent sticking. Sauté for 3-5 minutes until softened. Add minced garlic and continue to sauté for 1 minute until fragrant.
3. Simmer Lentils and Vegetables: Add rinsed red lentils, 1.5 cups low-sodium vegetable broth, diced carrots, diced red bell pepper, diced tomatoes, ground cumin, ground coriander, ground turmeric, smoked paprika, ground cinnamon, and black pepper to the pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Add Remaining Vegetables: Stir in the diced zucchini. Continue to simmer, covered, for another 5-7 minutes, or until lentils are tender and vegetables are cooked through but still have a slight bite.
5. Wilt Spinach: Remove the pot from heat and stir in the fresh spinach until it wilts into the lentil mixture. This usually takes about 1-2 minutes with the residual heat.
6. Prepare Lemon-Herb Dressing: In a small bowl, whisk together fresh lemon juice, chopped fresh parsley, chopped fresh mint, the remaining 0.5 clove minced garlic, maple syrup (if using), and 1 tablespoon water until well combined.
7. Assemble Bowls: Divide the fluffy quinoa evenly into two serving bowls. Spoon the Moroccan-spiced lentil and vegetable mixture generously over the quinoa. Drizzle each bowl with the fresh lemon-herb dressing just before serving.

Nutrition (per serving)