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Servings: 6


1 large onion, chopped

3 tbsp olive oil

4 cloves garlic, sliced lengthwise

1/2 tsp cumin seed, chopped

1/2 cup green lentils

1/2 cup red lentils

2 dried chilies, crushed

2 carrots, diced

2 stalks celery, diced

2 bay leaves

5 cups vegetable stock

Salt and pepper, to taste

1 tbsp rice wine vinegar


In large saucepan, over medium heat, saute onions in oil until golden. Add garlic and cumin seed. Saute an additional 2 to 3 minutes, or until garlic is golden. Add remaining ingredients, except vinegar, and bring to a boil. Cover and reduce heat to low. Simmer, covered an additional 10 to 15 minutes, or until lentils are tender. Adjust seasoning and add vinegar.