Spiced Lentils with Carrots

So simple, cheap and delicious!

Added diced tomatoes 28 oz

Tried this, and it was so delicious! I used coconut oil instead of olive oil, but everything else was the same. I will try it again without the dried apricots as my husband thought it weird... lol!

Amazingly tasty and so quick to make. I used canned lentils as I was in a hurry and they were awesome

Added a bunch of chopped kale the last 5 minutes. Absolutely delicious one pot meal!!

This was very tasty. I didn’t use any dried fruit as I had none. I didn’t use red pepper as I couldn’t find any at the supermarket. I used Puy lentils even though it wasn’t recommended, it took only 15 minutes more cooking time and perhaps half a cup more water. Served it with red kumara and broccoli mashed together, with 1t olive oil and a pinch of salt. Honestly, perfect accompaniment. The lentils were beautifully savoury and the kumara mash a little sweet. Mmmmmm.

Way too much tomato paste in this recipe. Did not use raisins but it still turned out very flavorful.

Used ground ginger. Had over mashed potatoes, added more salt, peas and added nutritional yeast over potatoes.

New staple dish! Plated with polenta (veggie stock salt pepper and garlic). Small things to note. I ended up needing quite a bit more liquid and time during the process. But the flavors held up well.

Made it in the instapot, added more tomato paste. I substituted three dried dates as I didn’t have raisins or apricots. Came out great. Eating with romaine lettuce!

I made this recipe with some substitutes: golden berries instead of raisins, add zucchini and more ginger/spices to make it more flavorful. I totally recommend it for a meatless dish. Also, I made mashed sweet potato as a side dish.

I doubled it and we have a ton of leftovers.

Used canned lentils (only used 250ml broth) and added mushrooms and spinach, served with mashed sweet potato. Very quick and easy, tastes good and cheap and filling - we'll have again.

I've made this Spiced Lentils with Carrots recipe three times in the past three months or so, and we really love it. It's super-easy to prepare, extremely flavorful, very healthy, and quite filling (if served over polenta, as in the photo, or over rice). We are not vegetarians by any means, but have been consciously trying to eat 2 or 3 meatless dinners, each week, because animal proteins have become crazy-expensive since the start of the COVID pandemic. Dishes like this one make that goal very easy! NOTE: I've used just a tiny bit more ginger, cumin, cinnamon, tomato paste, and (yellow) raisins in the recipe, the last two times I've made it, and this change really elevates the exotic nature of the finished dish!