finely chopped fresh parsley, plus more for garnish
60 mL
3 tbsp
lemon juice
45 mL
Method
Step 1
Heat oil in large saucepan over medium heat. Cook carrots, onion and garlic until starting to soften, 3 to 5 min. Stir in cumin, turmeric, salt, pepper, and cayenne. Cook 1 min. until fragrant.
Step 2
Stir in broth and lentils; bring to a boil. Reduce heat to medium-low. Cover and cook 20 to 25 min. until lentils are very tender.
Step 3
Stir in chopped parsley and lemon juice. Divide into bowls. Garnish with additional parsley before serving.
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