What You Need

• 1     tablespoon olive oil
• 1     large yellow or red onion, chopped into medium dice
• 1     small carrot, chopped into medium dice
• 2     celery stalks, chopped into medium dice
• 1⁄2     teaspoon jalapeño, minced
• 1⁄8     teaspoon cumin
• 1     bay leaf
• 1⁄4     teaspoon chili powder
• 3     cloves garlic, minced
• One     15- ounce can organic diced tomatoes (get fire-roasted tomatoes if you can)
• 5     Cups purified water
• 1     teaspoon Himalayan or Celtic sea salt
• 1     cup red or yellow lentils, rinsed
• One     15- ounce can of organic artichoke hearts, drained and sliced
• 1     teaspoon cilantro, chopped

What You Do

• Heat     oil in a heavy pot. Add onions, carrots, celery, jala-peño, cumin, bay     leaf, chili powder and garlic and sauté until onions are translucent
• Add     tomatoes, water, salt and lentils
• Bring     to a gentle boil and then simmer for 30 minutes
• Add     artichoke hearts and cook for another 20 minutes