Spiced Lentil and Carrot Sauté

Ingredients

• Lentils

  raw

  1 cup or 192g

• Olive oil

  1 tbsp or 14g

• Carrots

  raw

  2 cup chopped or 256g

• Cumin seed

  1 tsp, ground or 3g

• Paprika

  ½ tsp or 1g

• Salt

  table

  ½ tsp or 3g

• Black pepper

  ground

  ¼ tsp or 0.5g

Directions

1. Rinse the lentils under cold water and drain thoroughly.
2. Warm the olive oil in a large skillet over medium heat. Add the chopped carrots and cook, stirring occasionally, until starting to soften, about 5 minutes.
3. Stir in the lentils, cumin, paprika, salt, and black pepper until the carrots and lentils are evenly coated with spices.
4. Add enough water to just cover the lentils and carrots. Bring to a gentle simmer, cover, and cook over medium-low heat until the lentils are tender and most of the liquid is absorbed, 18–22 minutes, adding a splash more water if the pan looks dry.
5. Uncover, increase heat to medium-high, and cook, stirring, 2–3 minutes to evaporate excess moisture and lightly caramelize the carrots. Taste and adjust seasoning as needed, then serve warm as a side or light meal.