Lentil and Vegetable Bowl

Ingredients

• 8 oz red lentils, rinsed, soaked in water for 30 minutes
• 1 onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled, chopped
• 1 large red bell pepper, seeded, chopped
• 2 medium zucchinis, chopped
• 2 cups vegetable broth
• 1 can diced tomatoes
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Method

1. 1Heat olive oil in a large saucepan over medium heat; sauté diced onion until translucent, about 5 minutes
2. 2Toast cumin seeds in a small skillet over medium heat, stirring frequently, until fragrant, about 2 minutes
3. 3Add minced garlic to the saucepan with the onion and cook, stirring constantly, for 1 minute
4. 4Add chopped carrots, bell pepper, and zucchinis to the saucepan and cook, stirring occasionally, for 5 minutes
5. 5Add soaked red lentils, vegetable broth, diced tomatoes, ground cumin, ground coriander, and smoked paprika to the saucepan; bring to a boil, then reduce heat to low and simmer, covered, until lentils are tender, about 20-25 minutes
6. 6Season with salt and pepper to taste, then stir in toasted cumin seeds
7. 7 Serve the lentil mixture hot, garnished with chopped cilantro

Nutrition per serving