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.
Ingredients
- 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)
Instructions
- 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.
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