Ingredients

The following ingredients have 6 Servings
  • 2 Tbsp olive oil
  • 1 cup finely chopped onion
  • 1 cup finely chopped carrots (divided)
  • 1 cup finely chopped celery (divided)
  • 1-2 cloves finely minced garlic
  • 2 tsp kosher salt
  • 1 pound lentils (rinsed)
  • 2 cans diced tomatoes with juice (14.5 oz cans)
  • 2 quarts chicken or vegetable stock (preferably homemade)
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp black pepper
  • lemon juice or balsamic vinegar (Optional*)

Instruction

  • Finely chop all of the vegetables.
  • Add olive oil to a large dutch oven and place over medium heat. Once the pan is hot, add the onion and 1/2 of the carrots and celery, and salt. Cook approximately six to seven minutes or until the vegetables are soft and the onions are translucent. Stir occasionally. Add the garlic and cook for about 30 seconds. 
  • Add the lentils, diced tomatoes with juice, chicken or vegetable broth, and spices. Mix well. Turn the heat to high and bring to a boil. Reduce the heat to low and simmer for approximately 35-45 minutes or until the lentils are tender.
  • Top each bowl with a handful of the remaining chopped celery and carrots. Optionally, add a splash of fresh lemon juice or balsamic vinegar.
  • Serve immediately.