SafePlates

Ingredients

• 1 cup (200g) dried brown or green lentils, rinsed
• 4 cups (950ml) water or low-sodium vegetable broth
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 tablespoon (15ml) olive oil
• 1 teaspoon (2g) ground cumin
• 1/2 teaspoon (1g) smoked paprika
• 1/4 teaspoon (0.5g) black pepper
• 1 bay leaf
• 1 cup (150g) diced tomatoes (no salt added, canned or fresh)
• 2 tablespoons (8g) chopped fresh parsley (optional)
• Juice of 1/2 lemon (about 1 tablespoon/15ml)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
3. Stir in the minced garlic, cumin, smoked paprika, and black pepper. Cook for 1 minute until fragrant.
4. Add the rinsed lentils, diced tomatoes, bay leaf, and water or low-sodium vegetable broth to the pot. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-35 minutes, or until the lentils are tender.
6. Remove the bay leaf. Stir in the lemon juice and chopped parsley, if using.
7. Taste and adjust seasonings as needed. Serve hot.

Tip

For extra flavor, add a pinch of your favorite salt-free herb blend or serve with a squeeze of fresh lemon juice before eating.