Moroccan Vegetable Rfissa

Instructions

1. Prepare the lentils
   Rinse the lentils thoroughly and place in a large pot with 3 cups of water. Bring to a boil, then reduce heat and simmer for about 20 minutes until tender but not mushy. Drain and set aside.
2. Toast the spices
   In a large, deep skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the cumin, coriander, turmeric, and cinnamon. Toast the spices for 30 seconds until fragrant, stirring constantly to prevent burning.
3. Cook the vegetables
   Add the onions to the toasted spices and cook for 5 minutes until softened. Add the garlic and ginger, cook for another minute. Then add the carrots, zucchini, and sweet potato. Stir to coat with the spices and cook for 5-7 minutes until vegetables begin to soften.
4. Simmer the stew
   Pour in the vegetable broth and saffron water. Bring to a boil, then reduce heat to low. Add the cooked lentils, cover, and simmer for 30-35 minutes until vegetables are tender and flavors have melded together. Stir occasionally and add more broth if needed.
5. Prepare the pastry
   While the stew is simmering, tear the pastry or flatbread into bite-sized pieces. If using fresh msemen, lightly toast it first. Place the torn pastry in a large, wide serving dish.
6. Assemble the rfissa
   Just before serving, ladle about 1 cup of the cooking liquid from the stew over the torn pastry and allow it to soak for 2-3 minutes. Then spoon the vegetable and lentil mixture over the moistened pastry.
7. Garnish and serve
   Drizzle the remaining 2 tablespoons of olive oil over the dish. Garnish with fresh cilantro or parsley leaves, lemon wedges, and if desired, a dollop of dairy-free yogurt. Serve immediately while still hot.