Ingredients
½ lbs. lentils, picked through and rinsed
2Tbsp. vegetable oil
1 ½ C. onion, diced
3 lg. garlic cloves, minced
1 ½ ground cumin
½ tsp. turmeric
2 Tbsp. tomato paste
¾ C. carrots, diced
1 C. celery, diced
1 14-oz. can diced tomatoes, drained
3 C. vegetable or chicken broth, heated
2 C. water, heated
1 C. tomato juice, heated
½ C. parsley, minced
3 Tbsp. lemon juice
Preparation
In a small stock pot or large sauce pan, heat the oil over medium high heat. Add the onions and sauté until softened, about 5 minutes. Stir in the garlic and continue to sauté for another 2 minutes. Add the spices, paste, and salt and pepper. Sauté the mixture until it becomes fragrant. Add the tomatoes, carrots and celery and stir to combine. Sauté for a few minutes more. Add the lentils. Stir well. Add the stock, water and tomato juice. Bring to a boil, reduce the heat, and simmer, covered, for 20 minutes. Uncover and simmer for another 15 minutes. Add parsley and lemon juice. Season to taste.
