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Ingredients1 h 55 m servings 201
Original recipe yields 6 servings
- Combine cumin seed, turmeric, ground cumin, and coriander in the bottom of a heavy 6- to 8-quart stockpot. Cook over medium heat until fragrant, about 30 seconds. Add olive oil, followed by onion and garlic; cook until onion begins to soften and garlic is fragrant, about 5 minutes. Stir in vegetable broth, tomatoes, lentils, salt, and white pepper.
- Bring mixture to a boil over high heat. Reduce heat and let simmer for 30 minutes. Taste and adjust seasonings. Continue to simmer until lentils are cooked through and tender, about 1 hour.
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- Cook's Notes:
- You can use chicken broth instead of vegetable and 3 fresh diced tomatoes instead of canned, if preferred.
- I don't usually measure, and fresh versus canned tomatoes can affect the taste.
Per Serving: 201 calories; 3.6 30.8 10.6 0 969 Full nutrition