Lentils and Carrots with Dried Apricots / Photo by Cheyenne Cohen / Katie Workman / themom100.com
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Lentils and Carrots with Dried Apricots

Just the thing to make your vegetarian peeps happy. This can be a main or a side dish, as you like.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course, Side Dish
Cuisine: American, Mediterranean, Middle Eastern
Servings: 6 People
Calories: 163kcal
Author: Katie Workman


  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 1 pound carrots peeled and thinly sliced
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin optional
  • Kosher salt and freshly ground pepper to taste
  • ½ cup lentils preferably small Italian or French ones
  • 2 ½ cups vegetable broth
  • ¾ cup dried apricots or dried pears diced
  • Plain Greek yogurt to serve (optional)


  • Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, and saute until tender, about 5 minutes.
  • Add the carrots, ground coriander, cumin (if using) salt and pepper and sauté for one minute until the carrots are nicely coated with the seasoned oil.
  • Add the lentils and vegetable broth, and bring to a simmer. Adjust the heat and continue to simmer, stirring occasionally and leaving the pan partially covered, for about 25 minutes until the lentils are tender (the timing may vary with the type and age of the dried lentils), and the liquid is pretty much absorbed (if towards the end the mixture looks dry, add a bit more broth or water).
  • Add the apricots, taste for seasoning, and cook for 1 minute more, until the apricots soften a bit.  Serve, hot, warm, or at room temperature.  Dollop on a bit of yogurt if desired.


Calories: 163kcal | Carbohydrates: 31g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 448mg | Potassium: 610mg | Fiber: 9g | Sugar: 14g | Vitamin A: 13424IU | Vitamin C: 7mg | Calcium: 51mg | Iron: 2mg