Spiced Lentils with Carrots
Ingredients
The base
-
1
medium
yellow onion
-
4
cloves
garlic
-
1
tsp
fresh grated ginger
-
4
medium
carrots
-
2
Tbsp
olive oil
The spices
-
1
tsp
ground cumin
-
½
tsp
cinnamon
-
½
tsp
allspice
-
¼
tsp
crushed red pepper
The lentils and liquids
-
1
cup
brown lentils
-
3
Tbsp
tomato paste
-
¼
cup
chopped dried apricots or raisins
-
3
cups
vegetable broth
Garnish
-
1
Tbsp
chopped parsley (optional)
Instructions
- Dice the onion, mince the garlic, grate the ginger, and peel and dice the carrots.
- Sauté the onion, garlic, ginger, and olive oil in a deep skillet over medium heat until the onions are soft.
- Add the diced carrots, cumin, cinnamon, allspice, and crushed red pepper, and sauté for an additional two minutes.
- Stir in the uncooked lentils, tomato paste, dried apricots or raisins, and broth, mixing until the tomato paste is dissolved.
- Cover the skillet and bring to a boil, then reduce to a simmer for 30 minutes, stirring occasionally.
- After 30 minutes, check that the lentils and carrots are tender, adding salt or pepper to taste.
- Serve the spiced lentils with crusty bread or over a starch like polenta or mashed potatoes, garnished with parsley if desired.
Nutrition Facts (estimated)
Servings
4
Calories
314
Total fat
8g
Total carbohydrates
49g
Total protein
14g
Sodium
851mg
Cholesterol
0mg
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