Vegetable Lentil Stew

ONE

1 cup green lentils

3 bay leaves

2 garlic cloves

TWO

1 tbsp fresh thyme leaves

4 garlic cloves, pressed

THREE

1 tsp olive oil

5 garlic cloves, minced or pressed

1 onion, diced

FOUR

1 tsp pepper flakes

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground cinnamon

FIVE

1 cup chopped celery

1 cup chopped zucchini or squash

2 carrots, chopped

1 red and 1 yellow bell pepper, chopped

SIX

1 butternut squash, chopped

2 ripe tomatoes, chopped

1 15oz can garbanzo beans, drained and rinsed

2 cups vegetable broth or water

1 cup fresh chopped parsley

fat-free yogurt (optional)

fresh mint leaves (optional)

Fill a saucepan with water and bring ingredients in ONE to a boil. Cook until lentils are tender, about 20 min. Drain well, put in a bowl and mix in the ingredients in TWO. Set aside. While the lentils cook, chop al the vegetables. Sauté the ingredients in THREE on low heat, covered, until the onions are translucent, then add the spices in FOUR until fragrant. Add the ingredients in FIVE and cook on low for 5 more minutes. Add the ingredients in SIX and the lentils, and bring to a boil. Then simmer, covered, for a about 20 minutes, until the squash is tender.

Serve with a dollop of fat-free yogurt and chopped fresh mint leaves.

Original from allrecipes,com