Ingredients

  • 2 cups cooked brown lentils (alternatively you can use 1 can chick peas if you do not have lentils)
  • 9 cloves garlic pressed
  • 1 tbsp coconut oil
  • 4 cups veggie broth
  • 4 cups water
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp tumeric
  • 2 carrots finely diced
  • 1 onion finely diced
  • 4 celery stalks finely diced
  • 1 large potato diced
  • juice of one lemon
  • sea salt and pepper to taste
  • 4 tbsp chopped fresh cilantro

Directions

  • Heat coconut oil on medium heat.  Add onions and saute for 5 minutes
  • Add garlic and saute for another 2 min
  • Add carrots, celery, and lentils, saute for 3 min
  • Add potato saute for 2 min
  • Add cumin, coriander, and tumeric, sea salt and pepper
  • Add veggie broth and water, bring to boil
  • Reduce to simmer once boiled, add lemon juice
  • Simmer for 20 min or until potato is cooked
  • Sprinkle with fresh cilantro