It started with a Pinterest search for recipe inspiration. I came across this Martha Stewart recipe and I was excited because I had all the ingredients on hand and it seemed simple enough. After chopping my carrots and adding onion (rather than shallots) into my olive oil, I scrolled down to the bottom of the recipe and read some of the reviews. Almost every person that commented said it was bland. No flavor. Boring. Basic.
So after I dumped in the lentils and began to let them simmer, I tried to think of what else I could add to this recipe to spice it up. I scrolled through a few Moroccan stew recipes for ideas and took a chance by adding in a few spices. Honestly, it turned out better than I expected and I’m glad I measured everything out so I can make it again! I was originally going to add bulgur to this dish but I decided to keep it gluten free so more of you could enjoy it!
- 2 tbsp olive oil
- 2 cloves of garlic
- ½ medium onion
- 2 large carrots (or ~12 baby carrots)
- 1 cup of dried brown lentils (red or green would work, too)
- 6 cups of water
- 1½ tsp salt
- ¾ tsp ground coriander
- 1 tsp tumeric
- 2 tsp cumin
- Dash of black pepper
- Start by mincing the garlic and dicing the onion and carrots.
- Add them all to a large pot with the olive oil.
- Cook over medium heat for 6 minutes until the onion and carrots begin to soften.
- Add the lentils and water and simmer for 20 minutes.
- Add the salt and spices and simmer for another 5 minutes.
- Serve hot.
Alex and I had this for lunch on one of the many snowy days last week. It was a perfect warm-you-up-from-the-inside type of recipe but I have a feeling we’ll be making this again soon. Alex gave it a good review and it’s a recipe that can easily be made ahead of time and packed in a lunchbox. It’s also really healthy and lentils are an awesome (and cheap!) source of protein.
It’s supposed to be pretty cold here the rest of the week, so I plan on making more comfort food!