Thank you to everyone for checking out our website! I can’t even begin to tell you how excited we are that in a few weeks our website will be celebrating its first birthday. As of this minute we are at 45,797 hits and we are hoping to break 50,000 by our one year anniversary. So please come back and check us out again.
When we created this website, one of our goals was to inspire people to cook with their children. I was so very happy the other day when one of Alexander’s classmate’s Mom came up to me and told me she never had her daughter cooking with her, but now that she’s seen pictures of Alexander cooking with me she was going to do the same with her daughter. How wonderful!
Well the weather lately has been either freezing freezing cold or gloomy and rainy. So sometimes it’s hard to just even get to the grocery store. One has to make do with what one has in the pantry. We always have red lentils on hand to make this hearty satisfying dish.
Growing up I never had red lentils, but my husband who is from Alexandria eats them all the time. He made me an Egyptian red lentil soup years ago that this recipe is based on. This recipe is very thick and more of a side dish than a soup. Great for serving over basmati rice as well.
Enjoy!
Avec Amour, Victoria and Alexander
Cumin Carrot Red Lentils
Yeild – 4 Servings
1 Tablespoon Extra Virgin Olive Oil
1 Onion, large diced
1 teaspoon Cumin
2 Cups Carrots, half moon slices or grated
2 Cups Chicken Broth
1 Cup Water
1 1/2 Cups Red Split Lentils
1/4 teaspoon Sea Salt
1. Peel carrots
and cut them into half moons
or grate them
Heat a 4 quart pot over medium high heat, add oil and onions, sauté onions until translucent, add cumin
stir and cook onions until golden brown, add carrots
and cook for 5 minutes stirring every so often until carrots are soft.
2. Add chicken broth, water and red split lentils,
bring to a boil, add salt, cover,
reduce heat to low and simmer for 20 minutes
stirring occasionally.
Serve by itself, with pita bread or over rice.
This grater is from Ikea and Alexander likes it a lot. It has a plastic container base to hold all the stuff you are grating.
Ingredients
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Onion, large diced
- 1 teaspoon Cumin
- 2 Cups Carrots, half moon slices or grated
- 2 Cups Chicken Broth
- 1 Cup Water
- 1 1/2 Cups Red Split Lentils
- 1/4 teaspoon Sea Salt
Instructions
- Heat a 4 quart pot over medium high heat, add oil and onions, sauté onions until translucent, add cumin stir and cook onions until golden brown, add carrots and cook for 5 minutes stirring every so often until carrots are soft.
- Add chicken broth, water and red split lentils, bring to a boil, add salt, cover, reduce heat to low and simmer for 20 minutes stirring occasionally. Serve by itself, with pita bread or over rice.
