Ingredients:

For the Stew:

1 cup green lentils (rinsed)

1 tbsp olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 large carrot, diced

1 celery stalk, diced

1 red bell pepper, chopped

1 zucchini, chopped

1 (14.5 oz) can diced tomatoes (or 2 large fresh tomatoes, chopped)

4 cups vegetable broth (or water)

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp ground turmeric

1/2 tsp ground coriander

1 bay leaf

Salt and pepper to taste

1 tbsp lemon juice (optional, for brightness)

Fresh herbs like parsley or cilantro for garnish

For the Avocado Garnish:

1 ripe avocado, diced

1 tbsp fresh lime juice

A pinch of salt

A few sprigs of fresh cilantro or parsley (optional)

Instructions:

1. Cook the Lentils:

Rinse the lentils under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the lentils and a pinch of salt. Reduce the heat to a simmer and cook for 20-25 minutes, or until tender but not mushy. Drain any excess water and set the lentils aside.

2. Prepare the Stew Base:

Heat the olive oil in a large pot or Dutch oven over medium heat.

Add the chopped onion and sauté for 3-4 minutes, or until softened and translucent.

Add the garlic, carrot, celery, and bell pepper. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.

3. Add the Tomatoes and Spices:

Stir in the chopped zucchini, diced tomatoes (with their juices), cumin, smoked paprika, turmeric, and coriander. Let it cook for about 2 minutes, allowing the spices to bloom and the tomatoes to release their juices.

4. Simmer the Stew:

Add the vegetable broth and bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the vegetables are tender and the flavors have melded together.

Add the cooked lentils to the pot and stir. Continue simmering for another 10 minutes to let the lentils absorb the flavors. Taste and adjust seasoning with salt, pepper, or a splash of lemon juice for brightness.

5. Prepare the Avocado Garnish:

While the stew is simmering, in a small bowl, combine the diced avocado with fresh lime juice and a pinch of salt. Gently mix to coat the avocado and set aside.

6. Serve the Stew:

Once the stew is ready, ladle it into bowls.

Top each bowl with a generous spoonful of the avocado mixture.

Garnish with fresh cilantro or parsley if desired.

7. Enjoy!

Serve the stew hot, with crusty bread on the side or a sprinkle of crumbled feta or yogurt if you like