Spiced Lentil and Vegetable Medley

Name: Spiced Lentil and Vegetable Medley
Cook time: 30 min
Yield: 6 servings
Ingredients: 20 ml olive oil divided; 150 g yellow onion small dice; 180 g carrot small dice; 0.5 tsp salt divided; 10 ml olive oil divided; 200 g zucchini small dice; 4 count garlic cloves minced; 30 g tomato paste; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 1 tsp dried oregano; 0.25 tsp black pepper divided; 300 g brown or green lentils rinsed and picked over; 500 ml vegetable broth low-sodium; 750 ml water for simmering; 1 count bay leaf; 1 tsp salt divided; 30 ml lemon juice freshly squeezed; 15 g flat-leaf parsley chopped; 0.25 tsp black pepper divided

A warm lentil side dish with soft vegetables and a loose, spoonable texture. The lentils cook in seasoned broth until tender but intact, then are finished with lemon juice and parsley for a fresher edge.

By Julienne

Cook time: 30 minutes

Servings: 6

Ingredients

20 ml olive oil divided
150 g yellow onion small dice
180 g carrot small dice
0.5 tsp salt divided
10 ml olive oil divided
200 g zucchini small dice
4 count garlic cloves minced
30 g tomato paste
2 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 tsp dried oregano
0.25 tsp black pepper divided
300 g brown or green lentils rinsed and picked over
500 ml vegetable broth low-sodium
750 ml water for simmering
1 count bay leaf
1 tsp salt divided
30 ml lemon juice freshly squeezed
15 g flat-leaf parsley chopped
0.25 tsp black pepper divided

Instructions

Heat a 5-liter saucepan or Dutch oven over medium heat. Add 20 ml of the olive oil, then add the onion and carrot with 0.5 tsp of the salt. Cook, stirring occasionally, until the onion is translucent and the carrot begins to soften, 6 to 8 minutes. The onion looks translucent and the carrot is starting to give when pressed.
Add the remaining 10 ml olive oil, the zucchini, garlic, tomato paste, cumin, coriander, smoked paprika, oregano, and 0.25 tsp of the black pepper. Cook, stirring, for 1 to 2 minutes until the spices smell fragrant and the tomato paste darkens slightly. The spices are aromatic and the tomato paste has taken on a deeper brick-red color.
Add the lentils, vegetable broth, water, bay leaf, and the remaining 1 tsp salt. Bring to a boil over high heat, then reduce to a steady simmer and cover partially. The pot reaches a gentle simmer with small bubbles around the edges.
Simmer for 22 to 25 minutes, stirring once or twice, until the lentils are tender but still hold their shape and most of the liquid is absorbed. If the mixture looks dry before the lentils are done, add a splash of hot water from the pan's reserved simmering liquid as needed. The lentils are tender, not chalky, and the vegetables are soft without breaking down completely.
Remove the bay leaf. Stir in the lemon juice, parsley, and the remaining 0.25 tsp black pepper. Taste and adjust with a little additional salt only if needed, then serve warm. The finished medley tastes savory with a bright lemon finish and a spoonable, moist texture.