Lentils and Carrots with Dried Apricots
Protein-packed lentils brightened with some spices and seasonings shine in this vegetarian or vegan recipe.
Servings: 6 People
Ingredients
- 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 black 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)
Instructions
- 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.
Notes
- The timing of cooking the lentils may vary with the type and age of the dried lentils.
- If the lentils are not cooked until tender when pretty much absorbed add a bit more broth or water.
- Add a teaspoon of fresh thyme leaves when you stir in the apricots at the end.
- Garnishing this dish with a spring or two of fresh herbs really perks it up visually.
Nutrition
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