| 8 | 40 | 186 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 4 |
| 1 cup | Brown lentils, raw (or orange lentils) |
| 1/2 small | White onion |
| 1 clove(s) | Garlic (chopped) |
| 1 tsp | Water |
| 2 small | Carrots (or 1 small sweet potato) |
| 1 tsp | Cumin |
| 1 tsp | Cilantro (coriander) |
| 1 medium | Lemon |
Dice the onion and carrots and sauté in water until soft.
Mince the garlic and add with cumin and coriander, sauté for 1 – 2 minutes.
Add dry lentils and mix thoroughly.
Add enough water to cover the lentils by two inches and bring to a boil.
Reduce heat to low and simmer until soft (usually about 30 min for split lentils).
Tip: Serve with romaine lettuce wraps or brown rice.
Squeeze fresh lemon into individual portions.
Optional: serve with a dash of chopped cilantro to add flavor, color and texture!
| Fruit | 0.3 |
| Meat Alternative | 1.3 |
| Vegetables | 1.4 |
