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?