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

Ready to Make it?

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