INGREDIENTS
1
Bay leaf
2
Carrots
2
Celery stalks
1 tsp
Coriander, ground
1
Garlic clove
3/4 cup
Lentils, red or yellow
1
Onion
14 oz
Tomatoes, canned
1 tbsp
Tomato paste
3 cups
Vegetable stock
1
Sat and pepper
1 tbsp
Olive oil
1 tsp
Cumin, ground
1
Serve with sour cream and crusty bread or grilled cheese
2 cups
Water