Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, peeled and chopped
- 2 ribs celery, chopped
- 1 bag (1 lb.) dried lentils, rinsed and drained
- 5 cans (14.5 oz. each) vegetable broth
- 1 can (10 oz.) diced tomatoes and green chilies
- 1 1/2 teaspoons salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried crushed red pepper
- 1/2 teaspoon coarse black pepper
Directions
- Add oil to bottom of multi-cooker. Set multi-cooker to SAUTE or SEAR and heat until oil starts to shimmer. Add onion and garlic. Cook for 3 minutes. Add carrots and celery for an additional 3 minutes.
- Add onion mixture, lentils, broth, diced tomatoes, salt, cumin, coriander, crushed red pepper and black pepper to multi-cooker.
- Cover multi-cooker and set to SLOW COOK HIGH for 3 1/2 to 4 hours or LOW for 7 to 8 hours.
Serves: 10-12
Test Kitchen Tip: If your multi-cooke
