Wash and rinse lentils.
In a 4-quart pot, on high heat, add 4 cups water and 1 cup chicken broth, salt and lentils; bring to a boil.
Reduce heat to medium until cooked, about 15 minutes. Turn stove to low heat.
In a sauté pan, over medium heat, spray cooking spray for 3 seconds. Add garlic, onions, celery, carrots and cumin and sauté for 3 minutes. Add sautéed mixture to the lentils, stir and turn off stove.
Add lemon juice, garnish with cilantro and serve.
6 servings
1 (259g)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
