Greek Lentil Stew

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 small red onion, chopped
• 1 medium yellow sweet pepper, chopped
• 2 cloves garlic, finely chopped
• 1 cup lentils
• 2 teaspoons dried oregano
• 1 teaspoons ground cinnamon
• 2½ cups low-sodium vegetable broth, divided
• 1 medium zucchini squash, chopped
• 1 medium yellow squash, chopped
• 1 tablespoon tomato paste
• ½ cup unsweetened pomegranate juice
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ cup reduced-fat crumbled feta cheese

Directions

1. In small Dutch oven, heat oil over medium-high heat. Add onion and bell pepper, and sauté for 1 minute. Cover pot tightly and cook over medium heat for 4 minutes. Add garlic and cook for 1 minute longer.
2. Stir in lentils, oregano, and cinnamon, and cook until seasoning is fragrant, 30 seconds.
3. Add 2 cups of broth. Bring to a boil, reduce heat and cover. Simmer lentils for 25 minutes.
4. Add zucchini and yellow squash, tomato paste, pomegranate juice, remaining broth, sea salt and pepper. Simmer for 15 minutes, or until lentils are done to your taste.
5. Let stew sit, uncovered, for 15 minutes. Serve warm or at room temperature, divided among soup bowls, with 1 tablespoon of feta sprinkled over each serving.