- 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