Spiced Lentils with Carrots
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 about 1.25 cups each
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Calories
314 kcal
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Course
Main Course, Dinner
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Cuisine
Moroccan
Spiced Lentils with Carrots
Description
This recipe begins by softening onions, garlic, and grated fresh ginger in olive oil, then adding diced carrots and a blend of fragrant spices including cumin, cinnamon, allspice, and a touch of crushed red pepper for mild heat. Uncooked brown lentils, tomato paste, and chopped dried apricots or raisins are stirred in along with vegetable broth for a flavorful cooking base.
The lentils simmer with the lid on until tender but intact, offering a hearty texture that contrasts with the softened carrots and sweet fruit. The spices provide warmth and complexity, balancing savory and sweet notes typical in spiced lentil dishes.
This dish can be served as a vegetarian main or side and showcases how dried fruit enhances savory lentils without overpowering the natural flavors. It is suitable for a filling, wholesome meal option with a mildly spiced profile.
Brown or green lentils are preferred for their cooking time and texture; red or yellow lentils are not recommended as they break down too much during cooking. Raisins present a budget-friendly alternative to apricots.
Ingredients
- 1 yellow onion $0.70
- 4 cloves garlic $0.16
- 1 tsp ginger $0.10, fresh grated
- 4 carrots $0.56, about 2 cups, chopped
- 2 Tbsp olive oil $0.44
- 1 tsp cumin $0.10, ground
- 1/2 tsp cinnamon $0.05
- 1/2 tsp allspice $0.05
- 1/4 tsp crushed red pepper $0.02
- 1 cup brown lentils $0.67
- 3 Tbsp tomato paste $0.15
- 1/4 cup dried apricots $0.75, chopped, or raisins
- 3 cups vegetable broth $0.39
- 1 Tbsp parsley $0.10, chopped, optional
Instructions
- Dice the onion, mince the garlic, grate the ginger, and peel and dice the carrots.
- Add the onion, garlic, ginger, and olive oil to a deep skillet. Sauté over medium heat until the onions are soft and translucent (about five minutes).
- Add the diced carrots, cumin, cinnamon, allspice, and crushed red pepper to the skillet. Continue to sauté for about two minutes more.
- Next, add the uncooked lentils, tomato paste, raisins or chopped apricots, and broth to the skillet. Stir until the tomato paste has dissolved into the broth. Place a lid on the skillet and turn the heat up to high.
- Allow the broth to come to a full boil. Once boiling, turn the heat down to medium-low and let the lentils simmer in the broth with the lid on for 30 minutes, stirring only occasionally.
- After 30 minutes the lentils and carrots should be very tender. Give the lentils a taste and add salt or pepper if needed (this will depend on the salt content of your broth, I did not add any).
- Serve the spiced lentils with crusty bread for dipping, or over a bed of polenta or mashed potatoes. Top with chopped fresh parsley if desired.
Notes
- Use brown or green lentils, not red or yellow, to maintain texture during cooking.
- Raisins can be substituted for dried apricots as a more economical option.
- The lentils cook for about 30 minutes until tender but still hold their shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4about 1.25 cups each
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Serving | 1.25cup | |
| Calories | 314kcal | 16% |
| Carbohydrates | 49g | 16% |
| Protein | 14g | 28% |
| Fat | 8g | 12% |
| Sodium | 851mg | 35% |
| Fiber | 18g | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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