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Middle Eastern Cumin Lentil Stew with Carrots and Rice
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Course Soup
Cuisine Middle Eastern
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 cup brown lentils, rinsed
  • 3 large carrots, peeled and sliced into rounds
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 4 cups vegetable broth
  • 1 cup long-grain white rice
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until it softens.
  • Stir in the minced garlic and ground cumin. Cook for 1 minute until the cumin smells fragrant.
  • Add the sliced carrots and rinsed lentils to the pot. Pour in the vegetable broth, salt, and black pepper. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils and carrots are tender.
  • While the stew simmers, cook the rice in a separate pot according to package directions using 2 cups of water.
  • Once the stew finishes, taste and adjust salt if needed. Serve the stew over portions of the cooked rice.

Notes

Simmer the stew uncovered for the final 5 minutes if you prefer a thicker broth. Leftovers keep in the fridge for up to 4 days and reheat best with a splash of water to loosen the lentils. Skip the rice and serve the stew with bread if you want to change the base.
Course: Soup
Cuisine: Middle Eastern
Equipment: Large Pot, Cutting Board, Knife