Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups green lentils
  • olive oil
  • 1/2 yellow onion (, diced)
  • 2 cloves garlic (, minced)
  • 1 zucchini squash (, diced)
  • 1 bulk carrot (, diced)
  • 2 celery stalks (, chopped)
  • 1 russet potato (, diced)
  • salt and pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper ((optional))
  • 3 cups canned diced tomatoes
  • 2 1/2 cups water
  • 1 cup chopped fresh parsley (, stems removed)
  • lime wedges to serve
  • bread to serve

Instruction

  • Place the lentils in a bowl and cover with water. Soak for 15 minutes or so, then drain.
  • Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot.
  • Add the onions, garlic, and remaining vegetables.
  • Cook on medium-high heat, stirring occasionally until the vegetables have softened (about 5-7 mins).
  • Stir in the lentils, salt and pepper and the remaining spices.
  • Add the tomatoes and water.
  • Bring everything to a boil for 5 mins, stirring occasionally.
  • Reduce the heat to low; cover and let simmer for 20 mins or until the vegetables and lentils are cooked to tender. Taste and adjust the spices to your liking.
  • Serve hot with your favorite crusty bread or some warm pita!