Recipes

Serves 8

Ingredients

1 T extra-virgin olive oil

3 medium carrots, peeled and finely chopped

1 large yellow onion, finely chopped

2 garlic cloves, finely chopped

1 t ground cumin

1 t ground ginger

½ t ground coriander

½ t ground turmeric

¼ t ground cinnamon

1 t kosher salt

One 28-ounce can diced or crushed tomatoes

Two 15-ounce cans chickpeas, drained and rinsed

1 cup dried red lentils

4 cups low-sodium vegetable broth

Juice of ½ lemon

¼ cup cilantro leaves, finely chopped

Preparation

In a large pot set over medium heat, heat the olive oil. Add the carrots and onion and cook, stirring occasionally, until soft, about 5 minutes. Stir in the garlic, cumin, ginger, coriander, turmeric, cinnamon and salt and cook, stirring often, until the mixture is fragrant, 1 ½ to 2 minutes.

Add the diced tomatoes and cook, stirring any browned bits up from the bottom of the pot, until the mixture has slightly reduced, 5-7 minutes.

Stir in the chickpeas and lentils, add the vegetable broth and bring to a simmer over high heat. Once it comes to a simmer, reduce the heat to medium-low and cook until the lentils are tender, 15-20 minutes.

Turn off the heat and stir in the lemon juice and cilantro.