- Prep Time
- 15 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 2 tbsp
- olive oil
- 30 mL
- 2
- carrots, finely diced
- 1
- onion, finely diced
- 3
- cloves garlic, minced
- 2 tsp
- each ground cumin and turmeric
- 10 mL
- 1/2 tsp
- each salt and pepper
- 2 mL
- 1/4 tsp
- ground cayenne
- 1 mL
- 1 pkg
- vegetable broth
- 900 mL
- 1 cup
- dried red lentils
- 250 mL
- 1/4 cup
- 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.
Tips
Substitute chicken stock for vegetable stock for non-vegetarian option, if desired.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 270
- Fat:
- 7 g
- Saturated Fat:
- 1 g
- Carbs:
- 39 g
- Fibre:
- 5 g
- Sugar:
- 7 g
- Protein:
- 13 g
- Sodium:
- 860 mg