INGREDIENTS
1 lb
Brown or green lentils
2
stalks Celery
3 cloves
Garlic
1 28 ounce can
Tomatoes, fire-roasted
1
White or yellow onion, large
1/4 cup
Tomato paste
4 cups
Water or low-sodium vegetable broth
3 tbsp
Chipotle peppers in adobo sauce
2 tbsp
Dijon mustard
1 tbsp
Maple syrup or agave syrup
3/4 tsp
Salt
1 tbsp
Apple cider vinegar
1 tbsp
Neutral vegetable oil
1 tsp
Cumin, ground