Zesty Zucchini and Yellow Squash Lentil Stew

1Heat some oil in a large pot over medium heat.

2Add chopped onion (1) and minced garlic (3 cloves), sauté until fragrant, about 2 minutes.

3Stir in cumin (1 teaspoon), paprika (1 teaspoon), chili powder (½ teaspoon), turmeric (½ teaspoon), coriander (½ teaspoon), cinnamon (½ teaspoon), and cayenne pepper (¼ teaspoon), cook for another minute to toast the spices.

4Add diced zucchinis (2) and yellow squashes (2), cook for 5 minutes until slightly softened.

5Pour in vegetable broth (4 cups), red lentils (1 cup), and diced tomatoes (1 can). Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender.

6Season with salt and pepper to taste.

7Serve hot, garnished with fresh parsley.

8Enjoy your delicious Zesty Zucchini and Yellow Squash Lentil Stew!