Cumin Lentils

La Cocina de Babel
Cumin Lentils
27
10
600
65

Description

Lentils are a wonderful option for those looking to add more protein to their diets, especially for vegetarians and vegans. Requiring no soaking before cooking, as opposed to other types of legumes, lentils can be a quick dinner option. Seasoned with cumin and bay leaves, these lentils are cooked with potatoes and carrots for a hearty lentil stew that would make a great lunch or dinner during the winter time. Serve with crusty bread for dipping.

Ingredients

  • olive oil
  • 1 tablespoon cumin
  • 2 potatoes (peeled and cubed)
  • 2 carrots (peeled and cubed)
  • 1 onions (small, peeled)
  • 4 tablespoons crushed tomatoes
  • 350 grams lentils (Pardinas, or any other small size lentil that does not need to be soaked before cooking)
  • 1 1/2 liters chicken stock
  • 1 bay leaf
  • salt

Directions

  1. 1Coat the bottom of a Dutch oven with olive oil and heat it up.
  2. 2Add the cumin and stir a few seconds until it becomes fragrant. Then add the potatoes, carrots, onion, crushed tomatoes, and lentils. Stir to mix well.
  3. 3Add the chicken or vegetable stock and the bay leaf. Salt to taste. Bring to a boil then simmer on low heat for 45 minutes.
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NutritionView more

600Calories
Sodium33%DV800mg
Fat15%DV10g
Protein75%DV38g
Carbs31%DV92g
Fiber124%DV31g

PER SERVING *

Calories600Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat0.5g3%
Trans Fat
Cholesterol10mg3%
Sodium800mg33%
Potassium1890mg54%
Protein38g75%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate92g31%
Dietary Fiber31g124%
Sugars13g26%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.