Greek Lentil Stew - Dr. Rashel Tahzib

Ingredients

• 1 tbsp extra virgin olive oil
• 1 small red onion, chopped
• 1 medium yellow sweet pepper, chopped
• 2 cloves garlic, finely chopped
• 1 cup lentils, best soaked 2 nights prior ,water changed each day and soaked again
• 2 tsp dried oregano
• 1 tsp ground cinnamon
• 2 ½ cups low sodium vegetable broth, divided
• 1 zucchini squash, chopped
• 1 medium yellow squash, chopped
• 1 tbsp tomato paste
• 1 cup unsweetened pomegranate juice
• 1 pinch sea salt
• 1 pinch pepper