Lentils with Vegetables and Cumin
These lentils are full of warming flavors like bay leaf and cumin and are simmered with hearty root vegetables like red potato and carrot. Serve over rice or quinoa for a 30-minute plant-based meal that is super healthy, comforting, and so delicious. :)
Equipment
- large pot
- Knife and Cutting Board
Ingredients
- 1 large clove of garlic minced
- drizzle extra virgin olive oil
- 2 medium red potatoes diced
- 2 medium carrots diced
- 2 stalks of celery diced
- 2-3 tbsp fresh curly parsley minced
- 1 lb. dried lentils rinsed
- 8 cups of filtered water + a little more if needed
- 1 1/2 tsp. Sea salt
- 1/8 tsp. White pepper plus a dash more
- 1 1/2 tsp. Cumin
- 1/4 tsp. Onion powder plus little more
- 1 large bay leaf or 2 small
Garnishes
- diced fresh tomato
Instructions
- In a large pot over medium heat, saute minced garlic until light brown and aromatic. Add in the diced potato, carrot, and celery, and saute until beginning to brown lightly.
- Add in the rinsed lentils and 8 cups of water. Season with the sea salt, white pepper, onion powder, cumin, and bay leaf. Add in the minced parsley.
- Bring the lentils to a boil. Then reduce the heat to medium-low and cover with a lid. Let the lentils simmer for approximately 20-25 minutes or until completely tender yet still holding their shape.
- Once the lentils are cooked completely, turn off the heat.
- Taste test to see if you want to add any more of the seasonings: sea salt, white pepper, cumin, or onion powder.
- Optional: stir the diced fresh tomato into the lentils. Or if preferred, garnish each individual serving with fresh tomato.
- Serve these delicious lentils with vegetables over rice or quinoa. Garnish each with your favorite toppings like fresh tomato, tahini, or a squeeze of lemon juice.