Lentil Soup

30 ml olive oil
237 ml carrot, finely chopped
237 ml celery, finely chopped
10 ml kosher salt
1 bag (454 g) lentils, picked and rinsed
1 can (411 g) fire-roasted tomatoes, crushed
1.9 L chicken or vegetable broth
2.5 ml ground coriander
2.5 ml ground cumin

Rinse lentils. Place all ingredients in cooking pot; stir gently to combine.

Set Cooker:  Heat/Simmer: 45 minutes

Season with salt and pepper to taste.