What’s Cookin’? Merritt’s Lentils & Carrots [Recipe]
Merritt Bates-Thomas is back for another edition of What's Cookin'? and she has a delicious idea for a side dish!
Lentils and Carrots
2 teaspoons olive oil
2 cloves of garlic, minced
1/2 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup green lentils, picked and rinsed
1 teaspoon cumin
8 ounces reduced sodium chicken broth
1/4 teaspoon black pepper
1/4 teaspoon salt
Parsley for garnish, if desired
Heat the olive oil in a large skillet or sauté' pan over medium heat. Add the garlic, onion, carrots, and celery. Saute' until the vegetables begin to soften, about 5 minutes.
Add the lentils and cumin, stirring to combine. Pour the chicken broth over the mixture and combine mixture. Add pepper and salt and bring to a slow boil. Boil for a minute, then reduce heat to simmer. Cook until lentils are tender, about 20 minutes.
Merritt Bates-Thomas is a Nutrition Services Supervisor with Green River District Health Department.
What's Cookin'? is sponsored each week by Murphy Appliance Company in Owensboro!