2 tsp olive oil
1 cup each of diced onions, celery, green pepper, carrots
1 tsp minced garlic
1/4 tsp cayenne powder
1 tsp cumin
1.5 tsp oregano
1/4 tsp cinnamon
1 can (19 oz/540 mL) diced tomatoes
1 can (19 oz/540 mL) lentils
1 cup unsalted tomato sauce
1/2 cup unsweetened pineapple juice
1/4 cup cilantro
Heat olive oil. Add onions, celery, green pepper, carrots, garlic. Cook and stir for 5 minutes until veggies softened.
Add cayenne, cumin, oregano, and cinnamon. Cook and stir for 1 more minute. Add all remaining ingredients except cilantro. Bring to a boil. Reduce heat to medium low, cover and simmer for 15 minutes, stirring occasionally.
Stir in cilantro, remove from heat.
