- Cover lentils with 2½ cups water in a medium saucepan.
- Bring to boil and reduce to simmer, covered for 30 minutes. Set aside.
- Drain liquids.
- Sauté garlic and onions with oil in a large saucepan until browned.
- Add vegetable (or chicken) broth, lentils and remaining ingredients except lemon juice.
- Cook mixture for about 1 hour until lentils and potatoes are tender.
- Add lemon juice and serve.