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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
1 small onion, minced |
1 carrot, diced |
salt and freshly ground black pepper, to taste |
2 cloves garlic, peeled and smashed |
3 tomatoes, cored and diced |
1 teaspoon minced fresh gingerroot |
1/2 teaspoon hot or medium madras curry powder or garam masala |
1/2 teaspoon lemon pepper seasoning |
1/2 teaspoon herbs de provence |
2 bay leaves |
1 cup water |
1 chicken bouillon cube |
4 cups precooked brown lentils |
1 to 2 tablespoons fresh lemon juice, or to taste |
extra virgin olive oil, for drizzling |
Directions:
1. In a large saucepan set over moderate heat, warm the oil until it is hot, add the onion, carrot, salt and pepper and cook, stirring occasionally, for 5 minutes. Add the garlic and cook 1 minute. Add the tomatoes, gingerroot, curry powder or Garam Masala, lemon pepper seasoning, herbs de Provence and bay leaves, and cook, stirring occasionally for 2 minutes. Add the water and bouillon cube and cook, stirring occasionally, for 5 to 7 minutes more, or until mixture has thickened. Add the lentils, and simmer, stirring occasionally, for 5 to 7 minutes more, or until flavors have blended. Discard bay leaves.
2. Before serving, stir in the lemon juice and drizzle with the extra-virgin olive oil.
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