Instructions

1. Combine cumin, mustard, and fennel seeds into a large sauce pan and toast on medium heat until fragrant (~ 1 minute). Add the chopped onion, minced garlic and 1/2 cup of the vegetable broth and cook until the broth evaporates. Add the drained diced tomatoes and cook until soft.
2. Add the rest of the ingredients, bring to a boil, reduce the heat to a simmer and cook until the lentils are soft to your taste (~ 25 minutes).
3. If using a slow cooker do step 1 separately in a small pan, transfer to the slow cooker along with the other ingredients and cook for 4 to 6 hours on low or 2 to 3 hours on high.
4. After the lentils are cooked, add salt to taste.

Adapted from recipe by Emily Rogers, RDN