Vegan carrot-lentil vegetables

 

A little tip in advance:

If you have the base in your house, you only need to buy a carrot and turkish mint.

 

I always have red lentils there, because they are an excellent substitute for rice or pasta and cooked in just 10 minutes. Next to salt and pepper, pepper powder, finely cumin grouned and chilli flakes are also part of my basic spice mix. I also have oil, lemon and parsley almost always in the house.

1 small cup of red lentils

 

1 medium carrot

1 lemon

 

1 splash of rapeseed oil (alternatively sesame

or olive oil)

 

salt, pepper, paprika powder, cumin, chilli flakes

 

mint and turkish parsley

So what should I do?

 

+ Wash the lentils and cook them according to the instructions on the packet.

 

+ Cut the carrot into small cubes (not larger than 0.5 cm) and add it to the lentils. I rarely peel the carrots before cooking because they retains most of the vitamins and you save time. They taste a little bitter unpeeled. Just try what you like more. Make sure that the water is not completely absorbed by the lenses at the beginning and if it is necessary add a little more water.

 

+ Now chop the mint and parsley and cut the lemon.

 

+ Add a little lemon juice, a pinch of salt, pepper, paprika powder, cumin and a sprinkle of oil.

+ Now garnish with mint, parsley and chilli flakes.

 

 

Yay, already done! And if you haven´t used a coated pot, you can eat out of the pot and they you haven´t to clean so many dishes.

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yvonne keie © 2018