"It cooks while you're at work!..."
INGREDIENTS
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4 cups (1 quart) low-sodium vegetable broth
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1 (14-ounce) can diced tomatoes (do not drain)
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1 small yellow onion, diced
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1 medium carrot, diced
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1 medium celery stalk, diced
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1 cup green lentils
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1 tablespoon olive oil, plus more for serving
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2 cloves garlic, minced
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1 teaspoon kosher salt
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1 teaspoon tomato paste
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1 bay leaf
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1/2 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/4 teaspoon smoked paprika
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2 teaspoons red wine vinegar
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Options for serving: plain yogurt, olive oil, chopped fresh parsley or cilantro leaves