Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, finely chopped (approx. 200g)
  • 2 carrots, peeled and diced (approx. 150g)
  • 2 celery stalks, diced (approx. 100g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 inch piece of ginger, grated (approx. 10g)
  • 1 teaspoon ground cumin (5 ml)
  • 1 teaspoon ground coriander (5 ml)
  • ½ teaspoon turmeric powder (2.5 ml)
  • ½ teaspoon smoked paprika (2.5 ml)
  • Pinch of cayenne pepper (optional)
  • 1 cup brown or green lentils, rinsed (approx. 200g)
  • 4 cups vegetable broth (1 liter)
  • 1 (14.5 ounce) can diced tomatoes, undrained (approx. 400g)
  • 1 large potato, peeled and diced (approx. 200g)
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • Juice of 1 lemon
  • 2 tablespoons chopped fresh cilantro or parsley (30 ml)
  • Dollop of plain yogurt or coconut yogurt (optional, for serving)

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Stir in garlic and ginger and cook for another minute until fragrant.
  2. Stir in cumin, coriander, turmeric, paprika, and cayenne pepper (if using) and cook for 30 seconds, until fragrant.
  3. Add lentils, vegetable broth, diced tomatoes (undrained), potato, and bay leaf. Season with salt and pepper.
  4. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the lentils and potatoes are tender. Stir occasionally to prevent sticking.
  5. Remove the bay leaf. Stir in lemon juice and cilantro/parsley. Taste and adjust seasoning as needed. Serve hot, topped with a dollop of yogurt, if desired.