INGREDIENTS
1 1/2 cups
brown lentils
6 cups
vegetable broth
1 tbsp
olive oil
1/2 medium
yellow onion
1/2 cup
carrots
1/2 cup
celery
3 cloves
garlic
1 tbsp
fresh parsley
1 tbsp
ground cumin
1 tsp
marjoram
1 tsp
paprika
1/2 tsp
cayenne pepper
1/4 tsp
nutmeg
1/4 tsp
ground pepper
14 1/2 oz
canned tomatoes
1/2
lemon juice