Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 1 large onion (chopped)
  • 2 large carrots (chopped)
  • 2 celery stalks (chopped)
  • ½ red bell pepper (chopped)
  • 2 garlic cloves (minced)
  • 1 ½ cup green lentils (washed)
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 15 ounce canned diced tomatoes
  • 4 cups vegetable broth
  • Sliced green onions (for serving)

Instruction

  • In a large pot, heat olive over medium high heat. Add onions and cook until translucent, about 3-5 minutes. Add the carrots, celery, bell pepper and garlic and cook for an additional 2-3 minutes.
  • Add the green lentils, cumin, coriander, paprika, salt and black pepper. Cook with the vegetables to lightly toast the lentils, about 5 minutes.
  • Add the canned tomatoes and vegetable broth and bring to a boil; reduce heat and then simmer on low for 30 minutes until the lentils are cooked and the broth thickens.
  • Remove from heat and serve immediately, garnished with green onions, if desired.