1 tablespoon olive oil
1 onion, chopped
3 cloves of garlic, minced
2 carrots, chopped
2 stalks of celery, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1 cup green or brown lentils, rinsed and drained
4 cups vegetable broth
1 can diced tomatoes
Salt and pepper to taste
1 cup frozen peas

Heat the olive oil in a large saucepan over medium heat.

Add the onion, garlic, carrots, and celery and cook until soft, about 5 minutes.

Add the cumin, coriander, turmeric, and cayenne pepper and cook for 1 minute.

Stir in the lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and let simmer for 20-25 minutes or until lentils are tender.

Season with salt and pepper and stir in the frozen peas. Cook for 5 minutes until the peas are heated through.