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.

3Add diced zucchinis (2) and yellow squashes (2), cook for 5 minutes until slightly softened.

4Stir in red lentils (1 cup), diced tomatoes (1 can), vegetable broth (4 cups), and all the spices (cumin (1 teaspoon), paprika (1 teaspoon), chili powder (½ teaspoon), turmeric (½ teaspoon), coriander (½ teaspoon), cinnamon (½ teaspoon), cayenne pepper (¼ teaspoon)).

5Bring the stew to a boil, then reduce heat and let it simmer for 20-25 minutes until lentils are tender and vegetables are cooked through.

6Season with salt and pepper to taste.

7Serve hot, garnished with fresh parsley leaves.

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