Ingredients
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1 tablespoon olive oil
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1 cup chopped onion
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4 garlic cloves, minced
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1/2 cup dry lentils, sorted, rinsed and drained
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1 1/2 teaspoons ground coriander
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1 1/2 teaspoons ground cumin
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1/2 teaspoon black pepper
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1/2 teaspoon ground cinnamon
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3 3/4 cups reduced-sodium chicken broth
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1/2 cup celery, chopped
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1/2 cup sun-dried tomato, chopped
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1 medium summer squash, chopped
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1/2 cup parsley, chopped
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1/4 cup cilantro or 1/4 cup basil, chopped
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1/2 cup green bell pepper, chopped
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1 cup plum tomato, chopped
Instructions
- Heat oil in medium saucepan over medium heat.
- Add onion and garlic; cook 4 to 5 minutes or until onion is tender, stirring occasionally.
- Stir in lentils, coriander, cumin, black pepper and cinnamon; cook 2 minutes.
- Add chicken broth, celery and sun-dried tomatoes; bring to a boil over high heat. Reduce heat to low; simmer, covered 25 minutes.
- Stir in squash, bell pepper and parsley. Continue cooking covered 10 minutes or until lentils are tender.
- Top with plum tomatoes and cilantro just before serving.