Here’s a delicious Middle Eastern-inspired vegan recipe using lentils: Spiced Lentil and Vegetable Stew. It’s hearty, nutritious, and bursting with warm, earthy flavors.

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Middle Eastern Spiced Lentil and Vegetable Stew

Ingredients

For the Stew:

• 1 cup green or brown lentils (rinsed and drained)
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 large carrot, diced
• 1 medium zucchini, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper, to taste
• 1/4 cup fresh parsley or cilantro, chopped (for garnish)

For the Lemon Tahini Drizzle (optional):

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 2–3 tablespoons water
• Pinch of salt

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Instructions

1. Prepare the Base:
   Heat olive oil in a large pot over medium heat. Add the onion and sauté until softened and golden, about 5 minutes. Stir in the garlic and cook for another minute.
2. Add the Spices:
   Add cumin, coriander, turmeric, cinnamon, and cayenne (if using). Stir for 1 minute until aromatic.
3. Cook the Vegetables:
   Add the carrots and zucchini, and stir to coat them in the spices. Cook for 3–4 minutes until they begin to soften.
4. Simmer the Stew:
   Pour in the vegetable broth, diced tomatoes, and lentils. Stir well and bring to a boil. Reduce the heat to low, cover, and simmer for 25–30 minutes, or until the lentils are tender.
5. Season and Serve:
   Taste and adjust seasoning with salt and pepper.
6. Prepare the Tahini Drizzle (Optional):
   In a small bowl, whisk together tahini, lemon juice, water, and salt until smooth and creamy. Adjust consistency with water if needed.
7. Garnish and Enjoy:
   Serve the stew in bowls, garnished with fresh parsley or cilantro and a drizzle of tahini sauce. Pair with warm pita bread or cooked rice for a complete meal.