• Before starting, preheat the oven to 375˚F. Wash and dry all produce.
• Cut ciabatta into 1-inch pieces.
• To an unlined baking sheet, add ciabatta pieces and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
• Toast in the top of the oven for 14-16 min, stirring halfway through, until croutons are golden. 
• At the halfway mark, add pepitas to the baking sheet.
• Toast pepitas and croutons for the remainder of the cook time, until golden.

• Meanwhile, peel, then halve carrot lengthwise and cut into 1/4-inch half-moons.
• Peel, core, then cut apple into 1/2-inch pieces.
• Peel, then cut onion into 1/4-inch pieces.
• Peel, then cut sweet potato into 1/2-inch pieces.

• Heat a large pot over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then sausage and onions. Cook for 4-6 min, breaking up sausage into smaller pieces, until onions have softened and sausage is cooked through.**
• Add sweet potatoes, carrots, Moroccan Spice Blend and curry paste. Cook for 1 min, stirring often, until fragrant. Season with salt. 

• To the pot with sausage and veggies, add lentils, broth concentrate and 2 cups (4 cups) water. 
• Season with salt and pepper. Bring to a boil over high.
• Once boiling, add apples. Reduce heat to medium.
• Cover and cook for 8-10 min, stirring occasionally, until veggies are tender and apples are soft. (TIP: If you prefer a thinner stew, add water until stew reaches desired consistency. If you prefer a thicker stew, continue cooking with the lid off.)

• Add spinach, then stir for 1-2 min, until wilted. Season with salt and pepper.

• Roughly chop green onions.
• Divide stew between bowls.
• Sprinkle with green onions and pepitas, then top with croutons.

If you've opted to add sausage, when the pot is hot, add sausage along with 1 tbsp (2 tbsp) oil and onions. Cook for 4-6 min, breaking up sausage into smaller pieces, until onions have softened and sausage is cooked through.** Follow the rest of the recipe as written.