Spiced Lentils with Potatoes and Carrots (serves 4)
Spiced Lentils with Potatoes and Carrots
For a remarkably quick, healthy, spicy and filling dinner, try this recipe. Low in calories and fats, it is high in protein and fiber. Leftovers can be used to make lentil burgers the next night. Baharat is a middle eastern spice blend made from cinnamon, peppers, and chilies. In lean times, or if you’re housebound by Covid-19, feel free to use dried or dehydrated onion, garlic, or peppers. If you don’t have Baharat, try adding a bit of cinnamon instead. ~ Glyn
3 cups vegetable broth (or water)
1/2 cup diced celery
1 tsp. garlic, minced or 1/8 tsp granulated or dried garlic powder
1 cup chopped onion or 1 Tbsp. instant chopped onion
1 tbsp. olive oil
1 sweet or white potato, peeled and cubed
1 large carrot, diced
1/4 cup bell pepper, chopped or 1 tbsp dried, dehydrated
1/4 tsp. coriander
1/2 tsp cumin
1/4 tsp. garam masala
1/2 tsp baharat spice
1 cup dried lentils
4 tbsp regular or vegan sour cream
1. Cook the lentils in the vegetable broth for 20 minutes, or until not quite tender.
2. Sauté the remaining ingredients (including the spices) until they begin to brown.
3. Combine all the ingredients, cover and cook over low heat until the potatoes are soft and the lentils cooked through.
4. Serve alone or over rice in deep bowls with a spoonful of vegan sour cream.
Servings: 4
Cooking Times
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Nutrition Facts
Serving size: 1/4 of a recipe (16.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 2 of the recipe’s ingredients were not linked. These ingredients are not included in the recipe nutrition data.
Recipe Type: Gluten-Free, Main Dish, Potatoes, Pasta, and Grains, Vegan, Vegetables, Vegetarian
Degree of Difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
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