1.5 cups of lentils (you can use dried lentils and soak them or use tin lentils and rinse them, use whatever colour lentils you have access to)
1 small to medium onion chopped
1 carrot chopped
2 celery stalks chopped
1 potato diced
2 tsp minced garlic
1 zucchini chopped
salt and pepper
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp ground cinnamon
1 x 400g tin diced tomatoes
2.5 cups vegetable stock
Prepare your lentils by rinsing or soaking. drain ready to use. in a large saucepan sauté vegetables in a tbs of olive oil or ghee, cook for 5 minutes until softening, add garlic and cook for another 5 minutes.
Add lentils, spices and stock, stirring until you bring it to a gentle boil. Turn down the heat and cover, simmering for 20 minutes or until the vegetable are tender.
You can finish with a squeeze of lemon juice and top with fresh herbs like parsley.
If you’re in the last phase of your cycle you can serve with rice or quinoa for some extra carbs.
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