Heat oil in medium saucepan over medium heat. Add onion and garlic; cook 4-5 min or until onion is tender, stirring occasionally. Stir in lentils, coriander, cumin, black pepper and cinnamon; cook 2 min. Add chicken broth, 1 cup water, and celery; bring to a boil. Reduce heat to low; cover. Simmer 25 minutes
Stir in squash, bell pepper, sun dried tomatoes, and parsley. Continue cooking, covered 10 min or until lentils are tender.
Top with plum tomato and cilantro just before serving.
Makes 6 (1 cup) servings.
Calories 131 (20% of calories from fat)
Fat 3 g
Cholesterol 0 mg
Sodium 264 mg
Carb 20 g
Dietary Fiber 2 g
