Ingredients

  • 8 cups low-sodium vegetable broth, divided
  • 1 medium yellow onion, chopped
  • 1 large red bell pepper, chopped
  • 2 large carrots finely diced
  • 5 cloves garlic, finely chopped
  • 1/4 tsp tumeric
  • 1/2 tsp ground cumin
  • 1 teaspoons chili powder
  • 1 (16-ounce) package brown lentils (about 2 1/4 cups lentils)
  • 2 (15-ounce) cans diced tomatoes
  • 1/4 cup chopped cilantro
  • sea salt and black pepper to taste

Directions

  • Bring 3/4 cup broth to a simmer in a large pot over medium-high heat
  • Add onion, carrots, and garlic and cook about 8 minutes or until onion is translucent
  • Then add bell pepper until it is slightly tender
  • Stir in chili powder, cumin, and tumeric and cook 1 minute, stirring constantly
  • Add lentils, tomatoes and remaining 7 1/4 cups broth
  • Bring to a boil, reduce heat to medium-low and simmer, partially covered, 30 minutes or until lentils are almost tender
  • Add sea salt and black pepper to taste
  • Uncover and cook 10 minutes longer
  • Stir in cilantro and serve

Serves 8

Cook Time and Prep Time: 60 min

recipe courtesy of wholefoods.com with adjustments made by me!