Moroccan Lentil Stew

This is part of my new effort to cut down on calories (ha!). This stew is delicious and hearty - perfect for the winter months, and low calorie to boot.

Serves 4, 1 cup per serving: 254 calories per serve

2 teaspoons olive oil
1 cup chopped red onion
2 teaspoons ground cumin
2 teaspoons curry powder
1/8 teaspoon cayenne pepper
Large can crushed tomatoes
8 oz potatoes, cubed
1 cup stock
½ cup lentils (red lentils cook the fastest)
1 medium carrot, chopped
½ cup green peas
¼ cup parsley, chopped

Cook the onion in the olive oil in a large saucepan over medium heat for a few minutes, until translucent.
Increase heat to medium high and stir in spices, cooking for 30 seconds to release flavour. Stir in tomatoes, potatoes, stock, lentils and carrots. Bring to boil, reduce heat and simmer covered for 30-40 min, or until lentils are tender, stirring occasionally and adding more stock or water if needed. Stir in the peas, simmer 1 minute. Remove from heat and stir in parsley.

I like to add a small can of chickpeas (garbanzos) at the same time as the lentils and serve with couscous.