6 Servings 40 min Cook
1 Tbsp Olive Oil
1 Cup, chopped Onions
1 Clove Garlic
1/2 Stalks, large (11 inches long) Celery
2 Cup chopped Carrots
1 Tsp, ground Cumin
1 Tsp Coriander Seed
3/4 Cup Lentils
1 Tbsp Tomato Paste
3 Cup Vegetable Broth
2 Cup Water
1 Can Tomatoes
3 Tsp, crumbled Bay Leaf
1 Dash Salt
1 Dash Pepper
Rinse all veggies thoroughly.
Chop onion, carrots, celery, potatoes (skin on)
Add olive oil to large sauce pan over medium heat.
Add onion, potatoes, carrots, and celery to pan and cook until onion is translucent (6-7 minutes)
Add lentils, tomatoes, vegetable broth, cumin, coriander, and salt, stir to combine.
Increase heat to high and bring to boil
Reduce heat to low, cover pan and simmer for 35-40 minutes or until done.
