This Moroccan Lentil Stew is made with two powerhouse vegan proteins - lentils and chickpeas - and simmered with aromatic spices.
Bring a dutch oven or large pot to medium heat with a drizzle of olive oil.
Add in the diced onion and cook for 2-3 minutes, or until softened slightly.
Then, add in the minced garlic and cook for another minute or until fragrant.
Add in the contents of one can of diced fire-roasted tomatoes and cook for another minute or so.
Then, add in the cooked chickpeas, red lentils, lemon juice, vegetable stock, and spices and simmer for 30 minutes, or until lentils are fully cooked.
When done, serve in bowls with fresh cracked black pepper.