Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced finely
- 3 cloves garlic minced
- 1 1/2 teaspoons ground ginger
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1 can diced tomatoes 14 ounce
- 2 cans cannelini beans drained and rinsed
- 4 carrots peeled and diced
- 1 1/2 cups red lentils picked and rinsed
- 8 cups vegetable broth
Instructions
- Add the olive oil to a dutch oven on medium-high heat.
- Add the onions and garlic to the pot and cook for 3-4 minutes until translucent.
- Add in the ginger, cumin, coriander, cinnamon, salt and pepper and stir for 30 seconds.
- Add in the rest of the ingredients, bring to a boil.
- Lower the heat to a simmer, cover and cook for 30 minutes.
Nutrition
Serving: 11/4 cups | Calories: 183kcal | Carbohydrates: 31.74g | Protein: 9.45g | Fat: 2.76g | Saturated Fat: 0.41g | Sodium: 576mg | Fiber: 5.6g | Sugar: 4.68g
