INGREDIENTS

3 tbsp extra virgin olive oil

1 large onion, chopped

4 tsp garlic, minced

1/2 tsp cumin seeds

1 cup Dunya Harvest Rainbow Blend lentils, rinsed and sorted

6 cups vegetable stock

1 small dried chili, crushed

2 carrots, chopped

2 stalks celery, chopped

1 red pepper, diced

1 bay leaf

Salt to taste

1 squeeze lemon

 

INSTRUCTIONS

In a saucepan, sauté onions in olive oil on medium heat until soft. Add the minced garlic and cumin seeds and sauté for another 2 minutes until the seeds are browned. Add the remaining ingredients and bring to a boil. Cover, reduce heat to low, and let simmer for 30 minutes. Uncover and let simmer for another 10 minutes. Add salt and lemon to taste. Enjoy!