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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 7 |
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Ingredients:
1 1/2 tablespoons olive oil |
1 large onion, chopped |
3 garlic cloves, chopped |
2 carrots, chopped (1 cup) |
1/2 cup chopped fresh or canned tomato |
1 celery rib, chopped |
1 1/4 teaspoons ground cumin |
1/2 teaspoon salt |
1 cup dried red lentils |
4 cups water |
1 1/2 cups chicken broth |
2 tablespoons chopped fresh parsley |
Directions:
1. Heat oil in a 4- to 5-quart heavy saucepan over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 5 minutes. Add garlic, carrots, tomato, celery, cumin, and salt and sauté, stirring, 2 minutes. Add lentils, water, and broth and simmer, uncovered, stirring occasionally, until lentils are tender, about 20 minutes.
2. Stir in parsley, then season with salt and pepper.
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