INGREDIENTS
3
Carrots, medium
2 15 ounce cans
Chickpeas
1/4 cup
Cilantro, leaves
1/2 tsp
Coriander, ground
2
Garlic cloves
1 tsp
Ginger, ground
1/2
Lemon, Juice of
1 cup
Red lentils, dried
1 28 ounce can
Tomatoes
1
Vidalia onion, large
4 cups
Vegetable broth, low-sodium
1/4 tsp
Cinnamon, ground
1 tsp
Kosher salt
1/2 tsp
Turmeric, ground
1 tbsp
Olive oil, extra-virgin
1 tsp
Cumin, ground