First wash your dried lentils in a small bowl. Fill with clean water then drain about 2 -3 times. Clean out any sediment or bad beans Then you will want to jump start the cooking process with the washed lentils.
In a small saucepan bring 3 cups of water to a rolling boil and turn off heat. Add the washed lentils to the hot water (with heat turned off). Stir and cover, let sit for about 15 minutes while you prep the other ingredients.
Chop the onion, carrots, celery and potatoes. Once you cut your potatoes you will need to put them in a bowl of water (water must cover the potatoes or else they will turn brown)
In a large pot over medium high heat add Olive oil or your favorite oil. Cook the onion until it’s translucent (don’t want it browned just kind of see through) add cumin, coriander and thyme. Cooking these herbs on medium heat really opens up the intensity of their flavors. Then, after 2 minutes or so add carrot, celery and minced garlic. Cook for about 4 minutes. (Don’t overcook these veggies)
Drain the lentils and add to pot. Add Salt and Pepper and stir together with vegetables.
Add chicken broth and bay leaves and bring to a boil. Then reduce the heat to low for 30 minutes.
Drain the potatoes and add to pot. Stir. Cook for another 8 - 10 minutes until potatoes are cooked. Remove the Bay Leaves.
Optional: Stir in lemon juice just before serving for a bright, fresh finish.
