INGREDIENTS
1
bay leaf
14 oz
canned tomatoes
2 media
carrots
2
celery stalks
1
garlic clove
1 tsp
ground coriander
1 tsp
ground cumin
3/4 cup
lentils
1 tbsp
olive oil
1 medium
onion
4 servings
salt and pepper
1 tbsp
tomato paste
3 cups
vegetable stock
2 cups
water