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Spiced Lentils with Carrots and Purple Potatoes
Spiced Lentils with Carrots and Purple Potatoes: Aromatic, comforting, filling, and light. Serve this delicious dish and you will be making it again soon.
Course
Dinner, Lunch
Cuisine
Vegan, Vegetarian
Keyword
comfort food, fall, winter
Prep Time
6
hours
hours
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
6
hours
hours
25
minutes
minutes
Servings
6
servings
Calories
354
kcal
Author
Clara Gonzalez
Ingredients
2
cup
dry lentils
12
cardamom seeds
½
teaspoon
peppercorns
½
teaspoon
chili flakes
1
teaspoon
salt
¼
cup
olive oil
divided
6
garlic cloves
crushed
1
teaspoon
turmeric powder
2
large white onion
diced
6
purple potatoes
(or medium-size potatoes of your choice), diced
2
large carrots
diced
2
bay leaves
2
cup
vegetable broth
1
cup
arugula
Instructions
Soak the lentils in abundant water overnight (keep in the fridge). Remove from the water and rinse.
Remove the cardamom seeds from the pods.
Mix cardamom seeds, peppercorns, chili flakes and coarse salt. Crush with a mortar and pestle.
Heat half the oil in a large pan over low heat, add garlic, turmeric and cardamom mix.
Cook and stir for 30 seconds, or until the ingredients release their flavor.
Add the onions and cook and stir until the onions turn translucent.
Add potatoes, lentils, bay leaves and carrots. Cook and stir until it all well mixed.
Add half the vegetable stock, mix well. Cover and simmer until the liquid has evaporated (stir ever 3 minutes or so).
Add the remaining stock, cover and simmer (stirring frequently) until the carrots are cooked through.
Remove from the heat and mix with the arugula. Drizzle with the remaining oil.
Serve with
arroz blanco (white rice)
.
Notes
If you, like me, love spicy food, just add more chili flakes, as much as you want. This recipe produces a very mild spicy dish.
Nutrition
Calories:
354
kcal
|
Carbohydrates:
50
g
|
Protein:
18
g
|
Fat:
10
g
|
Saturated Fat:
1
g
|
Sodium:
335
mg
|
Potassium:
830
mg
|
Fiber:
21
g
|
Sugar:
5
g
|
Vitamin A:
3590
IU
|
Vitamin C:
11.4
mg
|
Calcium:
59
mg
|
Iron:
5.4
mg