Easy Lentil Stew | Jernej Kitchen

Ingredients

• 350 g red or brown lentils (1 cup + 3/4 cup or 12.4 oz)
• 2 carrots
• 1 onion
• 2 celery stalks
• 3 tbsp olive oil
• 3 cloves of garlic
• 1/2 tsp cumin powder
• 1 tsp paprika powder
• 1/2 tsp ground coriander
• 1/2 tsp dijon mustard
• 1 tsp balsamic vinegar
• 2 bay leaves
• 200 g canned chopped tomatoes (1/2 tin or 7 oz)
• 1500 ml water or vegetable broth (6 cups)