lentils and carrots

I went to New Orleans (amazing!) and only ate fried food for four days.  That is too many days of fried food!  Don’t worry, I tempered it with a bazillion raw oysters and too much fun.  But, when I got back, all I wanted was vegetables.  So, I flipped through Diana Henry’s Plenty, again.  Such a lovely book, and I haven’t even gotten past the section on “Vegetable Love.” This lentil and carrot dish seemed like a good idea, since it isn’t quite amazing vegetable season right now.

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  • olive oil
  • 1 onion, thinly sliced
  • 4 cloves of garlic, crushed
  • 2 teaspoons ground coriander
  • 1 teaspoon dried red pepper flakes
  • 1 cup green lentils
  • 4 large carrots, sliced
  • 2 tablespoons tomato paste
  • 2 teaspoons sugar
  • 2 cups, or more, vegetable stock
  • salt and pepper
  • 3 tablespoons chopped fresh mint
  • juice of one lemon

Sauté the onion in oil until soft, then add the garlic and spices.  Next, add the lentils, carrots, tomato paste, sugar, and cover in vegetable broth.  Bring this to a boil and cook until the liquid has been absorbed.  You may have to add more broth, or water.  Add the herbs and lemon juice, and make sure the coriander and heat is okay.  I served this with frozen, fried theplas, which are totally delicious.  I actually want to eat everything with my hands.  And I will be, for awhile, because this made so, so much, so basically it’s going to be leftovers forever.

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