By Kara Kimbrough
2 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 large carrot, chopped
2 celery ribs, chopped
2 cups dried lentils, green or brown, rinsed
1 (14-ounce) can crushed tomato
6 cups vegetable or chicken stock
1/2 teaspoon each cumin and coriander powder
Zest and juice of one lemon
1/4 teaspoon each, salt and pepper or ½ teaspoon of Mrs. Dash
Heat oil in a large pot over medium heat. Add garlic and onion; cook for 2 minutes until vegetables are softened. Add celery and carrot; cook for 7 to 10 minutes or until softened. Add all remaining ingredients except lemon and salt. Stir well to combine.
Increase heat to high and bring mixture to simmer. Using a spoon, scoop accumulated layer of oil, etc., from surface and discard. Cover and reduce heat to medium low. Simmer for 35 to 40 minutes or until lentils are soft.