• Before starting, wash and dry all produce. Open all cans.
• Strain and rinse lentils. 
• Heat a large pot over medium-high. 
• While pot heats, roughly chop spinach. 
• When hot, add almonds to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) 
  Transfer to a plate.

• Increase heat to high. Add 1/2 tbsp (1 tbsp) oil to the same pot, then turkey and mirepoix. Cook for 2-4 min, breaking up turkey into smaller pieces, until no pink remains.
• Add Garlic Puree, Moroccan Spice Blend and half of the Harissa Spice Blend (use all for 4 servings). Cook for 1 min, stirring often, until fragrant. Season with salt and pepper.

• Reduce heat to medium-high.
• Add broth concentrate, crushed tomatoes, fig spread and 1/2 cup (1 cup) water to the pot. Stir to combine. Cook for 3-4 min, stirring often, until slightly thickened and turkey is cooked through.**
• Add lentils and spinach. Remove the pot form heat. Stir for 1 min, until spinach is wilted. Season with salt and pepper. 

• Divide stew between bowls. 
• Sprinkle over almonds. 

If you've opted to get turkey, cook in the same way the recipe instructs you to cook beef.**