Ingredient:
2 Tbsp. olive oil
1 large yellow onion, diced
4 cloves garlic, minced
3/4 tsp. Mediterranean Thyme
1/2 tsp. Kosher Salt
4 medium carrots, small dice
1 green bell pepper, small dice
2 cups green or brown lentils, rinsed
1 (28 oz.) can diced tomatoes
4 cups vegetable broth (or water)
Method:
In a large pot, heat oil over medium heat. Add onion and cook for about 5 min., or until softened. Stir in garlic, Baharat, thyme, and salt. Cook, stirring constantly, for 1 more min. Stir in carrots, bell pepper, and lentils. Cook for 1 more min. before adding tomatoes and broth. Bring to a boil, then reduce to a simmer. Cover and cook at a low simmer for 45 min., or until most of the liquid is absorbed and lentils are tender. Season with salt and pepper to taste.
2 Tbsp. olive oil
1 large yellow onion, diced
4 cloves garlic, minced
3/4 tsp. Mediterranean Thyme
1/2 tsp. Kosher Salt
4 medium carrots, small dice
1 green bell pepper, small dice
2 cups green or brown lentils, rinsed
1 (28 oz.) can diced tomatoes
4 cups vegetable broth (or water)
Method:
In a large pot, heat oil over medium heat. Add onion and cook for about 5 min., or until softened. Stir in garlic, Baharat, thyme, and salt. Cook, stirring constantly, for 1 more min. Stir in carrots, bell pepper, and lentils. Cook for 1 more min. before adding tomatoes and broth. Bring to a boil, then reduce to a simmer. Cover and cook at a low simmer for 45 min., or until most of the liquid is absorbed and lentils are tender. Season with salt and pepper to taste.
