My dad has a tradition in his house that Monday is known as “Soup Monday.” He makes soup from scratch and has bread (and maybe salad?) every Monday for dinner.

My nutritionist sent me the following recipe, which she called Moroccan Stew. After eating, and falling in love with it, I had a brilliant idea. If Monday is Soup Monday….why can’t Tuesday be…..


(I have no picture! Picture to come later…I promise!)

1 cup lentils soaked for 2 hours

10-12 prunes (no pits!)

28 oz canned, diced tomatoes

1 can chickpeas

1 medium onion

1 cup water

4 crushed garlic cloves

1 tbsp cumin

1 tsp paprika

1/4 tsp turmeric

salt and pepper to taste

1 tsp canola oil

clean the lentils. Place them in a bowl, cover with water, and let soak for AT LEAST two hours. Heat the oil in a soup pot, add the onion and garlic and saute until onions are translucent. Add your cumin, paprika, turmeric, salt, and pepper. Stir vigorously so nothing sticks to the bottom of the pot for about a minute. Add the canned tomatoes and a cup of water. Bring to a boil. Lower the heat and simmer about 7 minutes. Drain your lentils and add them to the pot. Add your prunes. Stir well! Simmer on low heat until lentils are fully cooked and soft (15-45 minutes). Once the lentils are cooked, add the chickpeas and simmer an additional 2 minutes. Remove the pot from the burner and let your stewsday rest for about 15 minutes before serving.

Partner it up with a nice green salad and some toasted, sprouted bread! SO yummy!