Prep Time:
20 mins
Cook Time:
2 hrs 35 mins
Total Time:
2 hrs 55 mins
Servings:
8
Yield:
8 servings
Ingredients
Directions
Heat oil in a large skillet over medium heat. Add onions, celery, and carrots; saute until soft and just starting to brown, about 10 minutes. Add garlic and coriander and fry for 2 more minutes.
Place in the bottom of a slow cooker. Add vegetable mixture, hot water, diced tomatoes with juice, and bay leaf. Cook on High until lentils are tender, 2 or more hours.
Add bouillon cube, salt, and pepper. Stir, cover, and cook for 20 more minutes. Remove bay leaf and serve.
Cook's Notes:
My mother substituted red lentils and it turned out amazing.
Don't add the salt until step 3. Salting lentils too early makes them tough.
Nutrition Facts (per serving)
| 189 | Calories |
| 6g | Fat |
| 26g | Carbs |
| 9g | Protein |
