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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.

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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