1 tablespoon extra-virgin olive oil
3 medium carrots, peeled and finely chopped
1 large Vidalia onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1 teaspoon ground ginger
½ teaspoon ground coriander
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
1 teaspoon kosher salt
One 28-ounce can diced or crushed tomatoes
Two 15-ounce cans chickpeas, drained and rinsed
1 cup dried red lentils
4 cups low-sodium vegetable broth
Juice of ½ lemon
¼ cup finely chopped cilantro leaves
1. In a large pot set over medium heat, heat the olive oil. Add the carrots and onion and cook, stirring occasionally, until soft, about 10 minutes. Stir in the garlic, cumin, ginger, coriander, turmeric, cinnamon and salt and cook, stirring often, until the mixture is fragrant, 1½ to 2 minutes.
2. Add the diced tomatoes and cook, stirring any browned bits up from the bottom of the pot, until the mixture has slightly reduced, 5 to 7 minutes.
3. Stir in the chickpeas and lentils, add the vegetable broth and bring to a simmer over high heat. Once it comes to a simmer, reduce the heat to medium-low and cook until the lentils are tender, 15 to 20 minutes.
4. Turn off the heat and stir in the lemon juice and 3 tablespoons cilantro. Serve sprinkled with the remaining 1 tablespoon cilantro. Calories per Serving: 289; Sodium: 749mg; Total Carbohydrate: 53g; Fiber: 11g; Fat: 4g
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