Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 Tablespoons olive oil
1 cup finely chopped onion	Washed, peeled and finely chopped
1 cup finely chopped carrot	Washed, peeled  and finely chopped
1/2 cup celery	Washed, trimmed and finely chopped
1 teaspoon salt
1 pound lentils	Picked and rinsed
1 can (14 oz.) stewed tomatoes
2 quarts low sodium chicken or vegetable broth
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Place the olive oil into a large stock and set over medium heat.
2	Once hot, add the onion, carrot, celery and salt and cook until the onions are translucent, approximately 6 to 7 minutes.
3	Add the lentils, tomatoes, broth, coriander, cumin and garlic powder and stir to combine.
4	Increase the heat to high and bring just to a boil.
5	Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.	Cook until internal temperature reaches 135°F.