Ingredients

  • 2 tablespoons olive oil
  • 1 onion (large, chopped)
  • 2 garlic cloves (minced)
  • 2 medium carrots (peeled and chopped)
  • 2 celery (ribs, chopped)
  • 1 pound dried lentils (rinsed and drained)
  • 5 cans vegetable broth (14.5 oz. each)
  • 10 ounces diced tomatoes and green chilies
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon crushed red pepper (dried)
  • 1/2 teaspoon black pepper (coarse)
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NutritionView more

180Calories
Sodium14%DV340mg
Fat5%DV3g
Protein22%DV11g
Carbs10%DV29g
Fiber56%DV14g

PER SERVING *

Calories180Calories from Fat25
% DAILY VALUE*
Total Fat3g5%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium340mg14%
Potassium540mg15%
Protein11g22%
Calories from Fat25
% DAILY VALUE*
Total Carbohydrate29g10%
Dietary Fiber14g56%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(3)

Yummly User
Rebecca C. 19 Jul
Loved it! So filling and flavoursome!
Fantastic! But I did it on the stove and used less lentils. I added some leftover spaghetti sauce and a little tomato paste. I didn’t have vegetable broth, so I used Knorr bouillon chicken powder.
Bill Grey 27 May 2017
Absolutely scrumptious!! We didn't have enough veggie broth (only 16 oz), so I supplemented with a leftover packet of ramen seasoning (smile) in a pint of water and a quart of portobello mushroom broth. So good!! Great to go away for a few hours and come back to a hot satisfying meal.