Ingredients
- 1 tablespoon extra virgin olive oil
- 1 onion diced
- 1 carrot diced
- 1 celery stalk diced
- 1 cup green or brown lentils
- 1 dried bay leaf
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon chili powder
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 cups no salt added vegetable stock
Instructions
- In a large stockpot over medium heat, add oil. Add onion, carrot, and celery and saute 5 minutes. Add the lentils, bay leaf, turmeric, cumin, coriander, chili powder, salt, and pepper and cook for 30 seconds.
- Add the stock, bring to a boil, then lower the heat to low and simmer, covered, for 20 to 30 minutes until the lentils are tender.