Moroccan-Spiced Lentil Stew

Ingredients

• 1 Tablespoon olive oil
• 1 medium yellow onion, sliced
• 4 garlic cloves, minced
• 2 stalks of celery, diced
• 3 Roma tomatoes, cored and diced
• 1 Tablespoon tomato paste
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 pinch saffron
• 1 bay leaf
• 1 large potato, peeled and diced
• 1/2 pound lentils
• 4 cups vegetable stock
• 1 cup cooked farro
• 2 Tablespoons cilantro, minced

Directions

Heat the olive oil in a Dutch oven over medium heat. Add the onion and cook, stirring, 10 minutes until softened and beginning to brown. Add the garlic and cook for 1 minute. Add the celery and tomatoes, and cook for 2 minutes until softened. Add the tomato paste, stir until well combined, and cook until it just begins to brown. Add the salt, pepper, turmeric, cumin, ginger, cinnamon, saffron, and bay leaf, and cook 2 to 3 minutes. Add the potatoes, lentils, and vegetable stock, and cook until the potatoes and lentils are tender, about 45 minutes. Stir in the farro and cilantro, and heat through. Taste and adjust the seasonings.