Ingredients: 2 Teaspoon(s) oil, vegetable 1 finely chopped onion, white 2 Teaspoon(s) ground cumin 1 Cup(s) rinsed red lentils 4 Cup(s) chicken broth 3 Cup(s) boiling water 3 peeled, grated carrot 1 Tablespoon(s) lemon juice 2 Tablespoon(s) roughly chopped parsley 1 Pinch(s) salt 1 Pinch(s) pepper, black |
Directions:
Place the oil, onion and cumin in a saucepan over high heat and cook for 2 minutes. Add the lentils, stock and water, cover and cook for 5 minutes. Add the carrots and cook, covered, for a further 4 minutes or until the carrots are tender. Stir through the lemon juice, parsley, salt and pepper. Ladle into bowls and serve with a dollop of thick yoghurt if desired. |