Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves chopped garlic
- 2 finely chopped carrots
- 1 stalk celery, finely chopped
- 1 sweet potato, peeled and cut into very small cubes
- 1 cup chopped mushrooms
- 2 teaspoons kosher salt
- 1 pound lentils, picked and rinsed
- 1 cup crushed tomato
- 2 quarts chicken or vegetable broth
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground toasted cumin
- 1/2 teaspoon thyme
- 1/4 teaspoon cinnamon
- 1/4 teaspoon black pepper
- 1 bay leaf
Directions
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery, garlic, mushrooms and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, sweet potato, tomatoes, broth, and spices. Stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Enjoy!
