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This time of year leaves many of us short on time. It’s tempting to rationalize our decisions to eat a little less clean or forgo a date with the gym when there is so much on our plates.  This makes organizing and preparing ahead of time all the more important.  Our choices made now will dictate how we begin the new year.
This stew is the perfect dish for those crazy, hectic days. Most of time spent on this dish is in the prep work for which there is little. And of course, hadshi bneen!

Serves 6-10, depending on the amount of quinoa used.

1c quinoa, dry
1c dried green lentils
2 onions, diced
6 cloves garlic, minced
1½ tbsp ginger, minced
2c carrots, diced
1c red pepper, diced
1c green pepper, diced
28 oz fire roasted tomatoes, diced
12 oz artichokes, frozen
6c vegetable broth
2 tbsp Rasel el Hanout
spinach, to your liking

Heat large soup pot on high for 1-2 minutes.  Line bottom of pot with water.  Add onions, garlic and ginger. Reduce heat to medium. Cook for 3-5 minutes or until onions begin to soften.
Add carrots. Cook for 5 -7 minutes. Carrots should begin to soften. Add water as needed to keep from burning.
Add remaining ingredients except for the quinoa and spinach.
Cook veggies to your desired level of tenderness, (about 30 minutes) Simmer on low heat until ready to serve.
While stew is simmering (about 20 minutes prior to serving) rinse quinoa. Bring 1½ cups of water to a boil. Add quinoa. Reduce heat to low and cook for 10-15 minutes.
Add desired amount of quinoa to bowl for each individual serving. Add stew. Add spinach.


How will you bring in the New Year? Please leave a comment…