Ingredients

The following ingredients have 4 Servings
  • 1-2 tbsp extra-virgin olive oil
  • 1 medium yellow onion (chopped)
  • 2 celery stalks (sliced)
  • 2 cloves garlic (minced)
  • 1-1/2 tsp salt (I use Himalayan salt)
  • 1 tsp ground black pepper
  • 2 medium carrots (cut into small dice)
  • 2 medium potatoes (cut into small dice)
  • 2 cups dried brown lentils
  • 4 cups low sodium vegetable broth
  • 4 cups water
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 cup fresh cilantro (plus extra to garnish)

Instruction

  • Place a large pot over medium-high heat and to it, add a few tablespoons of olive oil (or other cooking oil of your choice) followed by the onion, celery, garlic, salt and pepper. Cook until slightly softened and fragrant and then add the carrots, potatoes and brown lentils. Stir to coat well and then add the vegetable broth, water, oregano, onion powder, smoked paprika, cumin and coriander and stir well.
  • Bring to a boil, then reduce the heat to medium-low and cover the pot; simmer gently until the lentils are cooked through, about 25-30 minutes.
  • Kill the heat and stir in the chopped cilantro; adjust seasoning as needed and serve without delay.