Moroccan Lentil Stew

We love soups and stews. We love the Moroccan/curry spice combinations (with the exception of cayenne) and tried to "wing" a recipe with the ingredients we had in the house. The spices can be altered to your taste as well as what vegetables are in your home.

Ingredients:
3 carrots, diced
1 onion, diced
3 stalks of celery, diced
1 cup sliced mushrooms
2 cloves garlic minced
1 tsp ginger
1 tsp cumin
1 TBS parsley
1 tsp turmeric
1/4 tsp cinnamon
1/2 tsp cardamon powder
salt and pepper to taste
1 pint canned tomatoes, diced
2 cups vegetable broth or 1 bouillon cube
1 cup lentils, soaked, drained, rinsed, drained
1 sweet potato, diced
2 TBS lemon juice

Directions:
Using the juice from the canned tomatoes, saute the onions, garlic, celery, carrots, and mushrooms.
Stir in the spices and tomatoes. Add the broth, sweet potato, and lentils. Bring to a boil, then reduce the heat to simmer until the lentils and sweet potato are soft, about 10-15 minutes. Stir in lemon juice and simmer for another minute.