INGREDIENTS
1/4 cup
olive oil
1 cup
each: onion
1/2 cup
celery
4 cloves
garlic
1 cup
each: yukon gold potatoes
3 tbsp
tomato paste
2 tsp
each: ground cumin
1 tsp
curry powder
1 tsp
sea salt
1/2 tsp
ground turmeric
14 1/2 oz
canned tomatoes
14 1/2 oz
canned tomatoes
3/4 cup
green lentils
32 oz
vegetable broth
1 1/2 cups
chicken stock
2
bay leaves
1 tbsp
lemon juice
1/3 cup
freshly flat leaf parsley
1 serving
serve with: parmesan cheese