Kalida’s Ingredients :
3 tbsp extra virgin olive oil
1 cup of chopped onions
1/2 cup of chopped celery
1/2 cup of chopped carrots
2 tsp himalayan salt
1 lb organic lentils, washed and rinsed
1 cup of peeled and chopped tomatoes
8 cups of organic vegetable broth
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp black pepper
1/4 tsp cardamom
1 tsp of dried ginger or 1 small dried root ginger
2 small dried bay leaves
1 package of Saltine cracker
In a 5 qt Dutch oven, place oil and set over medium heat. Once hot, add onions, celery, and salt and cardamom. Stir for about 6 minutes. Add the lentils, tomatoes, broth, bay leaves, coriander, cumin, and ginger, and stir to combine. Increase the heat to high and bring just to a boil.
Reduce the heat to low, cover, and cook at a low simmer until the lentils are tender at about 35 minutes.
Serve immediately with a side of Saltine cracker.