Halal Moroccan Rfissa Lentil Mushroom Stew

• 1 cup brown lentils, rinsed
• 8 oz mushrooms, sliced
• 1 large onion, chopped
• 2 tomatoes, chopped
• 3 garlic cloves, minced
• 1 tsp ras el hanout, 1 tsp cumin, 1 tsp ginger, 1/2 tsp turmeric
• 2 tbsp olive oil, salt, fresh cilantro, 4-5 cups vegetable broth

1. 1Heat oil in a pot. Sauté onion and garlic until golden. Add spices and cook 1 min.
2. 2Add tomatoes and mushrooms; cook until mushrooms release moisture.
3. 3Stir in lentils and broth. Bring to boil then simmer covered 35-40 min until lentils are tender.
4. 4Mash slightly for thickness if desired. Garnish with cilantro. Serve with bread or msemen.

Nutrition values are estimates.