Moroccan Lentil Stew

This hearty curry vegetable stew is delicious and warms the soul!  If you want it to be more of a soup and less of a stew then add 1 1/2 more cups of broth.  You can also increase the cayenne pepper if you want it spicy.  I use homemade canned whole tomatoes, but you can use 32 oz of any canned tomato you'd like.  

2 tablespoons olive oil
1 onion
4 cloves minced garlic

4 ribs celery diced

1 1/2 teaspoons cumin

1 teaspoon turmeric

1 teaspoon cinnamon

1/8 teaspoon cayenne pepper

1 15 oz can chickpeas, rinsed and drained

1 quart whole tomatoes

1 lb frozen cauliflower florets

2 cups sliced carrots

4 cups vegetable broth

1 bay leaf

1 cup red lentils

Saute onion in olive oil over medium heat.  Prepare celery then add to the onions and saute for 3 more minutes.  Add garlic, cumin, turmeric, cinnamon and cayenne pepper to the pot.  Stir and cook for 1-2 minutes.

Add tomatoes, chickpeas, frozen cauliflower, carrots, broth, and a bay leaf.  Turn heat to high, place a lid on, and bring soup to a boil.  Add lentils and let it come back to a boil.  Turn heat down to low and simmer for 30 minutes with the lid on.

Remove bay leaf, and salt to taste.