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
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
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
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
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
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
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
Ready to Make it?