Jacob's Red Lentil Stew

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 1/2 cups red lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth or water
• 1 teaspoon salt, or to taste
• Juice of 1/2 lemon
• Chopped fresh parsley, to serve

Steps

1. Warm the olive oil in a large pot over medium heat. Add the onion, carrots and celery and cook for 6 to 8 minutes, until softened.
2. Stir in the garlic, cumin and coriander and cook for 1 minute, until fragrant.
3. Add the lentils, tomatoes, broth and salt. Bring to a boil, then lower the heat and simmer for 20 to 25 minutes, stirring now and then, until the lentils are soft.
4. Stir in the lemon juice and taste for salt. Add a splash of water if you like it thinner.
5. Serve topped with parsley, with a piece of warm bread on the side.