Moroccan Stew

2 tablespoons olive oil
1 onion, diced
6 garlic cloves, minced
4 celery stalks, diced
2 carrots, peeled and diced
1 yam, peeled and diced
1/2 teaspoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon Herbamare (add more if needed)
1 can (16 oz) diced tomatoes
16 oz dry red lentils, rinsed
1 can (16 oz) garbanzo beans, rinsed
1 bay leaf
64 oz water
2 cups baby spinach
Celtic sea salt and black pepper to taste
Crushed red pepper flakes to taste, optional


- Heat oil (on medium heat) and add onion and garlic, sauté for 5 minutes.
- Add carrots, celery, yam, curry, turmeric, cumin, cinnamon, Herbamare, and sauté for 5 minutes.
- Add tomatoes, red lentils, garbanzo beans, bay leaf, and water, and bring to a boil. Reduce to a simmer and cook for 20 minutes. Add spinach and simmer for 2 more minutes.
- Season with Celtic sea salt and black pepper.
- Transfer to serving bowls and sprinkle with red pepper flakes.

Enjoy!