Lentils With Carrots
Did you know that lentils can reduce ‘bad cholesterol’ and therefore the risk of cardiovascular disease? Iron in lentils and source of B vitamins also provide lots of benefits. I love lentils all the time because they’re cheap, easy to cook and easily match with other foods. This recipe is a great combination of lentils, onions, and carrots which can be served hot or at room temperature, as a main dish or a side.
Servings 2
Calories 314kcal
Ingredients
- ½ pound of green lentils or 1 large tin canned plain lentils
- 1 onion
- 1 clove of garlic
- 2 carrots
- 1 tsp cumin
- 1 tsp turmeric
- 1 can of tomato 1 pound
- 3 cups of vegetable stock
- 2 tbsp olive oil
- 2 cups of Smoked tofu optional
- 1 pinch of ground black pepper
Instructions
- Peel and mince the garlic and onion
- Heat the olive oil in a frying pan and add the cumin and turmeric, stir. Add the onion, garlic and carrots cut into rings.
- Then add the green lentils, tomato pulp and pepper; then, little by little, add the broth and simmer over low heat until the lentils cook and all the broth is absorbed (about 1 hour).
- You can use a large can of 2 pounds of canned lentils but in this case you add it only at the end of cooking
- You can add diced smoked tofu for a tastier preparation and an extra portion of protein.
- Serve and enjoy your dish!
Notes
NUTRITIONAL FACTS:
Calories 198g | Fats: 3g | Cholesterol 10mg | Total Carbohydrate 32 g | Protein 12g