Spiced Lentils with Potatoes and Carrots (serves 4)


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. If you don’t have any, try adding a bit of cinnamon instead. ~ Glyn


3     cups   vegetable broth (or water)1/2   cup     diced celery

1     tsp.    garlic, minced

1     cup     chopped onion

1     tbsp.  olive oil

1     med    sweet potato, peeled and cubed

1     large   carrot, diced

1/4   cup    bell pepper, chopped1/4   tsp.   coriander

1/2   tsp    cumin

1/4   tsp.   garam masala

1/2   tsp    baharat spice

1     cup    dried black lentils

4     tbsp  vegan sour cream


DSCN3095            DSCN3096



      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 in deep bowls with a spoonful of vegan sour cream.


Servings: 4nutrition Spiced Lentils

Degree of Difficulty: Easy

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

This entry was posted by Glyn Ruppe-Melnyk.

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