Spicy Lentils with Potatoes and Carrots

Ingredients

• Lentils3/4 cup (150 g)
• Potato1/2 medium (90 g)
• Carrot1/2 medium (30 g)
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Tomato1 count (130 g)
• Ground Red Chili Pepper3.5 teaspoon (7 g)
• Oil1/2 tablespoon (5 ml)
• Cumin1 pinch (1 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked lentils.

2. 2

   Step 2

   Make a cross-shaped cut at the top of the tomato of approximately one finger deep.

3. 3

   Step 3

   Place the tomato in a pot with boiling water and boil for 5 minutes. Next, remove and blend. Set aside.

4. 4

   Step 4

   Simultaneously, chop the garlic and onion while heating a pot with oil over medium-high heat.

5. 5

   Step 5

   Once heated, stir-fry the garlic and onion over medium heat with a pinch of salt for about 5 minutes or until translucent.

6. 6

   Step 6

   Then add the ground red bell pepper and the tomato sauce.

7. 7

   Step 7

   Season with cumin and salt and pepper to taste. Cook for 5-7 minutes over medium heat, stirring from time to time.

8. 8

   Step 8

   Wash and peel the potato and carrot. Dice the potato and cut the carrot into slices.

9. 9

   Step 9

   Add to the pot, cover with water and bring to a boil.

10. 10

    Step 10

    Lower the heat, cover and cook for 10 minutes.

11. 11

    Step 11

    Add the cooked lentils, stir and cook for 5 more minutes.

12. 12

    Step 12

    Once done, add salt, remove from heat and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Spicy Lentils with Potatoes and Carrots can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.