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Level
very easy
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
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