Spiced Carrot-Red Lentil
COMMON LENTIL TYPES
Brown: These are the most widely eaten type. They have an earthy flavor, hold their shape well during cooking, and are great in stews and soups.
Puy: These come the region Le Puy, in France. They’re similar in color but much smaller than green lentils and have a peppery taste.
Green: These can vary in size and are usually a more affordable substitute in recipes that call for Puy lentils.
Yellow and red: These lentils are split and cook quickly. They’re great for making dal and have a rather sweet and nutty flavor.
Beluga: These are tiny black lentils that look almost like caviar. They work great in warm salads.
-
2
Tbsp
extra virgin Greek olive oil
-
Pinch
chili flakes
-
2
tsp
cumin seeds
-
3
cloves
of garlic
minced
-
1/4
cup
diced onion
-
2
potatoes
cut into bite-sized pieces
-
2
carrots
washed, peeled, and coarsely grated
-
2
tbsp
tomato paste
-
1
cup
split red lentils
-
4-5
cups
hot vegetable stock
from a cube is fine
-
Sea salt and freshly ground black pepper
-
1/4
cup
parsley or cilantro
finely chopped
-
1
lemon
to serve
-
Greek yogurt and pita bread
to serve (optional)
-
Heat olive oil in a large saucepan and cook cumin seeds and chili flakes for 30 seconds or so, stirring, or until they release their aromas.
-
Add garlic, onion, potatoes, and carrots to the saucepan and sauté them for about 5 minutes. Cook the tomato paste for 5 more minutes. Add red lentils and the hot vegetable stock and bring to a boil.
-
Simmer for 15-20 mins until the lentils have swollen and softened.
-
Season to taste and finish with a sprinkling of parsley or cilantro. Serve with lemon and a dollop of Greek yogurt, and warm pita bread, if desired.