Garlic-scented Lentils with Carrots

By Rebecca Manor

  • 1 cup green lentils
  • extra virgin olive oil
  • 1 onion, slice in half and then sliced across the grain
  • 4 carrots, sliced
  • 6 cloves garlic, bruised and roughly chopped
  • 1½ tsp coriander seeds
  • handful of fresh sage leaves
  • 1½ cups chicken broth
  • sage leaves to garnish

Bring several cups of water to a boil in a medium sized pot.  Once boiling, add the lentils and cook for 10 minutes.  Drain and rinse well with cold water.  In another pot, heat enough olive oil to cover the bottom of the pan and add the onions, garlic, sage and coriander seeds. 

Once the onions have begun to soften, add the carrots.  Cook for about 2-3 minutes and add the lentils. 

Pour in chicken broth.  If necessary add enough water so that the lentils and carrots are covered in liquid.  Cook at a gentle simmer for about 20 minutes until the liquid is absorbed.  You want to maintain a gentle simmer because you don't want the carrots to break apart and the lentils to turn mushy.  The dish is done with the lentils are fully cooked and the carrots still have a little bite.  Garnish with fresh sage.  If desired, serve with lemon wedges.

©2009 Rebecca Manor