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Ingredients
- 3 Tbsps organic olive oil
- 2 garlic cloves, pressed or minced
- 1 large onion, diced
- 1 Tbsp tomato paste
- 1 tsp ground cumin
- 1/2 tsp sea salt salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp sambal oelek chili paste or 1/4 tsp ground chili powder (if you like things hot, use more!)
- 1 1/2 quarts stock (vegetable or chicken - it's good both ways)
- 1 cup red lentils
- 2 large carrots, peeled and diced
- Juice of 1/2 lemon (Meyer or regular)
- 3 Tbsps chopped fresh parsley or cilantro
View Full Recipe at The Garden of Eating
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1916g | |
| Calories 892 | |
| Calories from Fat 27 | 3% |
| Total Fat 3.08g | 4% |
| Saturated Fat 0.48g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7043mg | 293% |
| Potassium 2708mg | 77% |
| Total Carbs 166.75g | 44% |
| Dietary Fiber 65.8g | 219% |
| Sugars 30.35g | 20% |
| Protein 53.83g | 86% |
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