Ingredients
The following ingredients have 12 Servings
- 2 teaspoons whole cumin
- 2 teaspoons whole coriander seeds
- 1 tablespoon olive oil
- 2 onions (chopped (~ 1 1/2 cups))
- 6 cloves garlic (minced)
- 2 carrots (chopped (~ 1 cup))
- 1 celery stalk (chopped (~ 1 cup))
- 1 green bell pepper (chopped (~ 1 cup))
- 2 tablespoons chili powder
- 2 teaspoon dried oregano
- 1 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- 15 ounces organic tomato sauce
- 15 ounces organic diced tomatoes
- 2 cups dried lentils (picked through for stones, rinsed and drained)
- 6 cups vegetable broth
- salt to taste
Instruction
- In a small skillet, toast whole cumin and coriander seeds until fragrant; grind in a coffee grinder. Heat oil in large pot. Add onion, garlic, carrots, celery and bell pepper. Saute until onions are softened, about 3-4 minutes. Add ground cumin and coriander seeds, chili powder, oregano, mustard and cayenne pepper. Saute another minute. Add tomato sauce and chopped tomatoes; season to taste with salt. Transfer mixture to slow cooker and add lentils and broth. Cook on high for 8 hours.
