Hearty Moroccan Lentil & Vegetable Skillet

Heat 1 tablespoon of olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook for 3-5 minutes until softened.

Stir in the minced garlic, ground cumin, ground coriander, and turmeric powder. Cook for 1 minute until fragrant.

Add the rinsed lentils, vegetable broth, diced carrot, diced zucchini, salt, and black pepper to the skillet. Bring the mixture to a boil.

Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes, or until the lentils are tender and most of the liquid has been absorbed.

Remove from heat and let it rest for 5 minutes, covered. Garnish with fresh chopped cilantro before serving.