Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 cups chopped onions
• 1 cup diced celery , with leaves
• 1 cup chopped carrots
• 2 cloves garlic , pressed
• 0.5 teaspoons ground coriander , or more to taste
• 1.25 cups French green lentils , rinsed
• 4 cups hot water
• 1 large bay leaf
• 1 , 14.5 ounce
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 1 cube chicken-flavored vegetable bouillon

Instructions

1. 1 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.
2. 2 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.
3. 3 Add bouillon cube, salt, and pepper. Stir, cover, and cook for 20 more minutes. Remove bay leaf and serve.

Nutrition per serving