INGREDIENTS
1 tbsp
extra virgin olive oil
3
stalks celery, diced
5 cloves
garlic, minced
1
medium onion, diced
1
red bell pepper, diced
1
jalapeño, seeded & diced
2
carrots, peeled and diced
1 can
fire roasted tomatoes
1/2 tbsp
chili powder
1 tsp
cumin
1/2 tsp
turmeric
1 tsp
salt (or more, to taste)
1 1/2 cups
dry red lentils
5 cups
vegetable broth
1 tbsp
hot sauce
medium limes (for serving)
1/2
bunch cilantro, chopped