Ingredients
Equipment
Method
- In a large pot, sauté the chopped onion and minced garlic until translucent.
- Add the diced carrots and cook for a few minutes until slightly softened.
- Stir in the rinsed lentils, ground cumin, and ground turmeric.
- Pour in the broth and bring to a boil.
- Reduce heat and simmer for about 30 minutes, or until the lentils are tender.
- Stir in the chopped parsley and cilantro just before serving.
Nutrition
Notes
Feel free to swap out lentils for chickpeas, add chili flakes for heat, or toss in spinach for added nutrition.
