Ingredients
1-1/2 pounds potatoes, peeled and cubed (about 5 cups)1 large onion, chopped2 large carrots, chopped2 celery ribs, chopped1/4 cup olive oil4 teaspoons ground cumin2 teaspoons chili powder1 teaspoon salt1 teaspoon ground coriander1 teaspoon coarsely ground pepper1/2 teaspoon ground turmeric1/2 teaspoon cayenne pepper5 garlic cloves, minced2 cartons (32 ounces each) reduced-sodium chicken broth2 cans (15 ounces each) tomato sauce1 package (16 ounces) dried lentils, rinsed1/4 cup lemon juice
Preparation
Place potatoes, onion, carrots and celery in a 6-qt. slow cooker. In a small skillet, heat oil over medium heat. Add seasonings; cook and stir 2 minutes. Add garlic; cook 1-2 minutes longer. Transfer to slow cooker.
Stir in broth, tomato sauce and lentils. Cook, covered, on low 9-11 hours or until lentils are tender. Stir in lemon juice.
