Spicy Moroccan Vegetable Stew
Break away from your everyday lunch with this healthful totable soup.
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Spicy Moroccan Vegetable Stew
Directions
- In a 5- to 6-quart Dutch oven heat oil over medium-high heat. Add fennel and carrots; cook and stir for 5 minutes. Add onions and garlic; cook and stir for 10 to 12 minutes or until tender. Add ginger, salt, turmeric, and cinnamon. Cook and stir for 1 minute.
- Add vegetable broth, apple cider, and lentils. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes minutes. Add tomatoes; simmer for 5 to 10 minutes more or until lentils are tender. Add chickpeas; heat through.
From the Test Kitchen
Soup toting
Use an insulated container to keep hot food hot (140 degrees F or above). Foods like chili, soup or stew can be stored hot by filling an insulated container (like a thermos) with boiling water first. Let the thermos stand for a few minutes, then empty it. Fill it with the hot food, and cover it tightly until its time to eat.
Nutrition Facts (Spicy Moroccan Vegetable Stew)
- Per serving:
- 186 kcal ,
- 3 g fat
- (0 g sat. fat ,
- 1 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 0 mg chol. ,
- 474 mg sodium ,
- 32 g carb. ,
- 9 g fiber ,
- 7 g sugar ,
- 9 g pro.