[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” css_animation=”” box_shadow_on_row=”no”][vc_column][vc_column_text]This recipe is from The Cancer Project’s book, “The Cancer Survivor’s Guide”.
- 1 cup of dry lentils, rinsed
- 5 cups of vegetable broth or water
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 potato, chopped
- 2 cloves of garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 cup crushed tomatoes
- 1/2 cup chopped fresh cilantro
- 1/8 tsp black pepper
- 1/2 tsp salt or to taste
- Juice of one lemon
Combine lentils, broth or water, onion, celery, potato, and garlic in a large pot. Cover and simmer 30 minutes.
Toast cumin and coriander in a dry skillet over high heat, stirring constantly, until fragrant, about 30 seconds. Add to lentils along with tomatoes, cilantro, and black pepper. Simmer 15 minutes. Add salt to taste. Stir in lemon juice before serving.
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