3 cups green lentils (or orange lentils)
1 qt. vegetable broth or bullion block (organic)
16 oz. frozen or canned corn
2 cups of fresh diced tomatoes
2 large carrots, sliced
2 or 3 red potatoes cut into chunks
3 diced onions
1 tsp black pepper
3 bay leaves
1 bunch coriander chopped
2 garlic cloves, finely chopped
2 Tbs ground cumin
2 Tbs olive oil
Heat the oil in a large pan and add the onion and garlic. Saute for about 5 minutes until well softened but not browned. Stir in the cumin and cook for a minute or so then add the stock (or bullion and water).
Add lentils and bring vegetable broth and lentils to a boil for about five minutes. Add all other ingredients, cover and simmer until lentils and potatoes are tender. Remove the bay leaves and serve.