| 14 | 50 | 214 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 40 min | 6 |
| 1 tsp | Water |
| 1 small | White onion (diced small) |
| 2 large | Carrots (diced small) |
| 2 large stalk(s) | Celery (diced small) |
| 1/2 tsp | Cilantro (coriander), dried |
| 1/2 tsp | Cumin |
| 1/2 tsp | Turmeric, ground |
| 1/2 tsp | Cinnamon |
| 2 l | Vegetable stock/broth |
| 2 cup chopped | Tomato (ground) |
| 3/4 cup | Green lentils, raw |
| 1 cup | Chickpeas, canned, drained |
| 1/3 cup | Apricot, dried (diced small) |
| 1/3 cup | Raisins, seedless (sultana) |
Heat 1 tsp water in a 4-quart stock pot over medium heat. Add onion, carrots and celery and cook for approximately 4-5 minutes, or until the onions are translucent. Add spices and cook for one minute more, allowing them to toast and release their oils. Add vegetable stock and ground tomatoes and bring to a boil over high heat. Add lentils and reduce to a slow boil.
Cook for approximately 30 minutes or until the lentils are cooked to your desired doneness. Add chickpeas, apricots and raisins and cook for 3-5 minutes until dried fruit has plumped.
Note:
Unlike dried beans and peas, you don't need to soak lentils prior to cooking.
| Fruit | 0.3 |
| Meat Alternative | 0.9 |
| Vegetables | 2.4 |
