September 26, 2016
Comfort Food, Lunch, Soups/Stews,
Fruit, Tomato, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Entertaining, Fall/Autumn, Winter, Stove Top, Gluten-Free, Heart Healthy, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Kosher Meat more
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Heat olive oil in a large saucepan over medium heat. Add in the bell peppers, yellow onion and garlic in the oil. Season with salt and pepper. Add the spices and cook for 3 minutes.
Add the broth, dry lentils and tomato paste, bring to a boil. Cover and simmer gently for about 20 minutes or until the lentils are cooked. Add in more broth, if needed. Add the cilantro and green onion. Adjust the seasonings. Spoon into bowls. Serve with whole-grain bread.
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