Red Lentil Stew with Lemon

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Ingredients:

• 3 tablespoons olive oil

• 1/2 medium onion, chopped

• ½ cup chopped celery

• 2 garlic cloves, minced

• ½ medium zucchini, chopped (optional)

• 1 inch fresh ginger, minced

• 1 tablespoon tomato paste

• 1 teaspoon ground cumin

• ¼ teaspoon kosher salt, more to taste

• ¼ teaspoon ground black pepper

• 4 cups broth

• 1 cup dry red lentils

• 1 large carrot, peeled and diced

• Juice of 1/2 lemon, more to taste

• 3 tablespoons chopped fresh cilantro

Instructions:

• In a large pot, heat 3 tablespoons of oil over high heat. Add onion, ginger, celery, carrot and garlic, and sauté until golden, about 4 minutes.

• Stir in tomato paste, cumin, salt, black pepper, and sauté for 2 minutes longer.

• Add lentils, then broth. Bring to a simmer, then partially cover the pot and turn heat to medium-low.

• Simmer until lentils are soft, about 30 minutes. Taste and add salt as desired.

• Stir in lemon juice and cilantro. Serve with basmati rice and/or naan. Or enjoy by itself as a soup!