INGREDIENTS
1
Carrot, bulk
2
Celery stalks
1 tsp
Coriander, ground
3
Garlic cloves
1 1/2 cups
Green lentils
1
Lime or lemon wedges to serve
1 cup
Parsley, fresh
1
Russet potato, small
3 cups
Tomatoes, canned with juice
1
Yellow onion, medium
1
Zucchini squash
2 tbsp
Lime or lemon juice, fresh
1/2 tsp
Cayenne pepper
1/2 tsp
Cinnamon, ground
1
Salt and pepper
1 tsp
Turmeric, powder
1
Private reserve greek extra virgin olive oil
1 tsp
Cumin, ground
1
Bread to serve
2 1/2 cups
Water