Spiced Lentils with Carrots
What You Need:
Yellow onion Garlic -Ginger -Carrots Olive Oil -Cumin -Cinnamon
--Allspice Crushed Red Pepper -Brown lentils Tomato paste Dried apricots -Vegetable Broth
1
Dice the onion, mince the garlic, grate the ginger, and peel and dice the carrots. Add the onion, garlic, ginger, and olive oil to a deep skillet. Sauté over medium heat until the onions are soft and translucent (about five minutes).
Dice and sauté
2
Add the diced carrots, cumin, cinnamon, allspice, and crushed red pepper to the skillet. Continue to sauté for about two minutes more.
Add vegetables and spices
3
Add the uncooked lentils, tomato paste, raisins or chopped apricots, and broth to the skillet. Stir until the tomato paste has dissolved into the broth. Place a lid on the skillet and turn the heat up to high.
Add lentils & broth
4
Allow the broth to come to a full boil. Once boiling, turn the heat down to medium-low and let the lentils simmer in the broth with the lid on for 30 minutes, stirring only occasionally.
Boil then simmer
5
After 30 minutes the lentils and carrots should be very tender. Give the lentils a taste and add salt or pepper if needed.
Stir and Taste
6
Serve with crusty bread for dipping, or over a bed of polenta or mashed potatoes. Top with chopped fresh parsley if desired.
Serve and Enjoy
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