Sort ingredients
willa
QR Code
Listen
Pdf
Heat the oil in a large saucepan over medium-high heat. When the oil is shimmering, add the carrots, 1 teaspoon salt, and black pepper. Shake the pan every 30 seconds or so to keep the carrots moving.
After 4 minutes, the carrots should have some nice browning at the edges. Add the lentils and stir to coat them with oil.
Add the tomatoes and water. Swish some of the water around in the tomato can, which will help you get all the tomato goodness into the pot. Add the cumin and the remaining 2 teaspoons of the salt (or to taste) to the pan and stir.
Cover the pan, bring the lentils to a boil, then reduce the heat to medium-low and let simmer for 50 to 60 minutes or until the lentils are tender, stirring them every 10 minutes. If the lentils get very thick before they’re fully cooked, add a little more water. Season to taste, and serve garnished with finely chopped parsley, if using. It adds a nice vegetal pop and a bit of color. Refrigerate leftovers tightly covered for up to 6 days. To reheat, microwave, with the cover vented, for 2 minutes, stir, and microwave for another 30 seconds at a time until piping hot all the way through. Love the recipe? Leave us stars and a comment below!