2 red bell peppers, seeded and diced

1 onion, chopped

2 tablespoons (30 ml) olive oil

1/2 teaspoon (2.5 ml) ground turmeric

1/4 teaspoon (1 ml) ground cumin seeds

1/4 teaspoon (1 ml) ground coriander seeds

5 cups (1.25 litres) beef or chicken broth

1 cup (250 ml) red lentils, rinsed and drained

1 tablespoon (15 ml) tomato paste

2 tablespoons (30 ml) chopped cilantro

2 green onions, chopped

Salt and pepper

In a large saucepan, soften the bell peppers and onion in the oil. Season with salt and pepper. Add the spices and cook for 1 to 2 minutes. Add the broth, lentils, and tomato paste. Season with salt and pepper.

Bring to a boil. Cover and simmer gently for about 20 minutes or until the lentils are cooked. Add broth, if needed. Add the cilantro and green onion. Adjust the seasoning. Serve with whole-grain bread.

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