Middle Eastern Lentils

Plant Based

May 27

This lentil recipe is super easy & quick to make, but tastes like it's been cooking for hours. I love the flavor the cumin powder brings to the dish. These lentils can be used as a side dish or a main. Lentils are loaded with protein and nutrients leaving your body feeling nourished! Enjoy them with a side of veggies or on top of basmati rice!

Middle Eastern Lentils

Serves: 2-3

Prep time: 10 mins

Cook Time: 20 mins

Total time: 30 mins

INGREDIENTS

½ cup dry french lentils
1 cup chicken or veggie broth
1 shallot, minced
½ cup rainbow carrots, small dice
1 clove garlic, minced
1 tsp salt
1 tsp pepper
2 tsp cumin powder
1 cup chopped spinach
2 tbsp extra virgin olive oil

Toppings

½ cup roasted leeks
¼ cup parsley leaves

INSTRUCTIONS

Make sure you have all of your vegetables chopped prepared before starting. Preheat a pot for your lentils on medium high heat. Add in your olive oil, carrots, shallot, and garlic to your pan. Start to cook your veggies for 2-3 minutes.

Next stir in your salt, pepper, cumin, and lentils. Saute the lentils without liquid for 2 minutes.
Add your broth and bring your lentils to a simmer over low heat. Let the lentils cook without a lid for 15 minutes. Once time is up give your lentils a taste and see if they are finished cooking. They should not be crunchy. If they are crunchy, continue cooking for another 5 minutes. Sometimes you may have to add a splash of broth.
Once lentils are finished cooking, stir in your spinach, serve everyone a bowl and top with fresh parsley + roasted leeks.