Recipe courtesy of Padma Lakshmi
4 servings


  • 1 tablespoon olive oil
  • 1 small onion, minced
  • 1 carrot, diced
  • Salt and freshly ground black pepper, to taste
  • 2 cloves garlic, peeled and smashed
  • 3 tomatoes, cored and diced
  • 1 teaspoon minced fresh gingerroot
  • 1/2 teaspoon hot or medium Madras curry powder or Garam Masala
  • 1/2 teaspoon lemon pepper seasoning
  • 1/2 teaspoon herbs de Provence
  • 2 bay leaves
  • 1 cup water
  • 1 chicken bouillon cube
  • 4 cups precooked brown lentils
  • 1 to 2 tablespoons fresh lemon juice, or to taste
  • Extra virgin olive oil, for drizzling


In a large saucepan set over moderate heat, warm the oil until it is hot, add the onion, carrot, salt and pepper and cook, stirring occasionally, for 5 minutes. Add the garlic and cook 1 minute. Add the tomatoes, gingerroot, curry powder or Garam Masala, lemon pepper seasoning, herbs de Provence and bay leaves, and cook, stirring occasionally for 2 minutes. Add the water and bouillon cube and cook, stirring occasionally, for 5 to 7 minutes more, or until mixture has thickened. Add the lentils, and simmer, stirring occasionally, for 5 to 7 minutes more, or until flavors have blended. Discard bay leaves.

Before serving, stir in the lemon juice and drizzle with the extra-virgin olive oil.

Recipe courtesy of Padma Lakshmi

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