INGREDIENTS
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4 cups (1 quart) reduced-sodium vegetable broth
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1 cup chopped onion
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1 cup chopped, seeded, and stemmed green bell pepper
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1 Tbsp minced garlic
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2 Tbsp chili powder
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1 tsp ground cumin
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1 3/4 cup reduced-sodium canned diced tomatoes
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1/2 lb brown lentils (about 1 cup plus 2 Tbsp)
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1/4 cup minced cilantro leaves