gluten free, sugar free, yeast free
Ingredients:
2 tablespoons olive oil
1 cup onion, finely chopped
½ cup carrots, finely chopped
½ cup celery, finely chopped
2 teaspoon salt
1 pound lentils, picked and rinsed
1 cup peeled or canned tomatoes, diced
2 quarts chicken broth
1 tablespoons ground coriander
1 tablespoons ground cumin
1/4 cup organic lemon juice
Preparation:
Place olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt. Cook onions until translucent, approx. 6-7 minutes. Add the lentils, tomatoes, broth, coriander, cumin, lemon juice and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.
Optional: Use a blender to puree to your preferred consistency.
Serve immediately. Note: double recipe and freeze in Ziplocs for quick lunches.
