Bright Red Lentil & Lemon Stew

I found this recipe for Lentil and Lemon Stew on inmybowl.com its a keeper! 


1 tablespoon coconut oil, liquid (I used olive oil)
1 large yellow onion, peeled and medium diced
5 large cloves garlic, peeled and minced
1 tablespoon  fresh ginger, peeled and minced
1 tablespoon ground cumin ( I used ground roasted cumin)
15 ounce can petite diced tomato ( I used fire roasted)
1 lemon, sliced into rounds and seeds removed
3 cups low sodium vegetable broth ( I used chicken broth)
1 cup dried red lentils
1 bunch fresh cilantro, roughly chopped

 Heat coconut oil in a large Dutch oven or heavy saucepan over medium-high heat until shimmering. Add the onion and cook, stirring frequently, for 5-7 minutes, or until soft and translucent.

Stir in the garlic, ginger, and cumin and continue stirring until fragrant, about 1 minute.

Stir in the tomatoes, 1/2 the lemon slices, broth, and lentils and bring to a boil. Once boiling, reduce the heat to medium-low, cover, and allow to simmer for 25-30 minutes, or until lentils are soft and tender. Remove from heat and squeeze in the remaining lemon slices. Serve sprinkled with fresh cilantro.