Recipe courtesy of Gourmet Magazine
Print
Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 1 1/2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 2 carrots, chopped (1 cup)
  • 1/2 cup chopped fresh or canned tomato
  • 1 celery rib, chopped
  • 1 1/4 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1 cup dried red lentils
  • 4 cups water
  • 1 1/2 cups chicken broth
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons freshly squeezed lemon juice, or to taste

Directions

Heat oil in a 4 to 5 quart heavy saucepan over moderately high heat until hot but not smoking, then saute onion, stirring, until golden, about 5 minutes. Add garlic, carrots, tomato, celery, cumin, and salt and saute, stirring, for 2 minutes. Add lentils, water, and broth and simmer, uncovered, stirring occasionally, until lentils are tender, about 20 minutes.

Stir in parsley and lemon juice; then season with salt and pepper.

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