One-Pot Chile & Carrot Lentils

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February 18, 2016

Recipe by Bright Eyed Baker


1 1/2 cups water

1/2 cup chopped carrots

1/4 cup white (or black) lentils (Urad Dal)

1/4 cup brown lentils

3 cloves garlic, minced

1/2 teaspoon dehydrated chopped onion

1/2 teaspoon salt, or to taste

1/2 teaspoon chile powder

1/2 teaspoon extra-virgin olive oil

fresh chives, minced, for garnish (optional)


1Mix all ingredients (except chives) together in a small saucepan and bring to a boil. Reduce heat to medium-low/medium to retain a low simmer and cook, covered, for 35-45 minutes, stirring occasionally, until water is absorbed, mixture is thick, and lentils are tender. Add more salt to taste if needed.

2Serve warm, garnished with fresh chives, if desired.


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