Moroccan Red Lentil Stew with Parsnip Fries

Playing My Part to Promote TASTY Healthy Meals. Come against FAKE FOODS - they are Unhealthy and Addictive. I have HEALTHY, SPICY and INTERNATIONAL Here, plus Vegan and Vegetarian for those interested. Plenty of Interesting Recipes. Check them out and See. ENJOY!

Use Coconut Oil Or Ghee For Fries - Olive Oil Is Sensitive To High Heat.

1 tbsp olive oil

2 carrots, thinly sliced

1 yellow onion, chopped

3 cloves garlic, minced

1 tsp ground cumin

1 tsp ground ginger

1 tsp ground turmeric

¼ tsp ground cayenne pepper

¼ tsp ground cinnamon

Sea salt and fresh ground black pepper, to taste

1 28-oz BPA-free can unsalted diced tomatoes

2 cups low-sodium vegetable broth

2 cups peeled, seeded and cubed butternut squash (about ½ lb)

2 cups dry red lentils (TRY: Bob’s Red Mill Red Lentils)

1 cup cooked or BPA-free canned chickpeas

2 tbsp fresh lemon juice

¼ cup chopped fresh flat-leaf parsley leaves

subheading: Parsnip fries:

8 parsnips (about 3 lb), trimmed and peeled

1 tbsp olive oil

1 tsp ground coriander

Sea salt and fresh ground black pepper, to taste

1 tbsp chopped fresh flat-leaf parsley leaves

1 tsp finely grated lemon zest

Directions at cleaneatingmag.com

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