1. Heat oil in medium saucepan over medium heat. 2. Add onion and garlic; cook 4 to 5 minutes or until onion is tender, stirring occasionally. 3. Stir in lentils, coriander, cumin, black pepper and cinnamon; cook 2 minutes. 4. Add chicken broth, celery and sun-dried tomatoes; bring to a boil over high heat. Reduce heat to low; simmer, covered 25 minutes. 5. Stir in squash, bell pepper and parsley. Continue cooking covered 10 minutes or until lentils are tender. 6. Top with plum tomatoes and cilantro just before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
