INGREDIENTS
2 cups
Brown or green lentils
2
Carrots
1/2 cup
Cilantro, fresh
1/2 tsp
Coriander, ground
4 cloves
Garlic
1
Jalapenos
1
Onion
1 tsp
Oregano, dried
1 15 ounce can
Tomatoes
1 28 ounce can
Tomatoes, fire roasted
4 cups
Vegetable broth
1 tsp
Lime juice, fresh
1 1/2 tbsp
Chili powder
1/2 tsp
Salt
1 tbsp
Olive oil
1 tbsp
Cumin