This recipe is part of the One BIG Recipe: Citrus Infusion Feast [1]
Servings: 4
Ease of Preparation: Medium
Ingredients
- 1 onion, finely diced
- 2 teaspoons (10 ml) coconut oil
- 4 cloves garlic, minced
- 2 tablespoons (30 ml) ginger, minced
- 2 carrots, peeled and finely diced
- 2 parsnips, peeled and finely diced
- Salt and pepper
- 6 ounces (170 g) tomato paste
- 2 tablespoons (30 ml) ground cumin
- 2 cups (470 ml) red lentils, rinsed
- 4 cups (950 ml) vegetable stock
- 1 lemon, juice
- Chopped parsley, to garnish
- Chopped cilantro, to garnish
Method
- In a large pot over medium heat, melt the coconut oil.
- Add the onion and cook, stirring occasionally, until translucent, 3-4 minutes.
- Add the garlic and ginger and cook, stirring, until fragrant, 1-2 minutes.
- Add the carrots and parsnips, stirring to coat. Season with salt and pepper, then add the tomato paste and cumin. Allow to cook, stirring occasionally, for 1-2 minutes more.
- Add the lentils, stir to coat, then add the vegetable stock and bring the mixture to a boil.
- Reduce the heat to a simmer, cover the pot, and allow to cook until the lentils are tender but retain their shape, 20-25 minutes.
- Remove the pot from the heat and allow the lentils to sit, covered, for 10 minutes.
- Add the lemon juice, parsley, and cilantro, stir to combine, and serve immediately.