Prep Time
25 min
Cook Time
25 min
Yields
8 servings
Serve with garlicky wilted kale or Swiss chard, if desired.
Courtesy of Alison Kent.
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ingredients
3
Tbsp (45 mL) butter
3
carrots, thinly sliced
1
large onion, diced
1
bulb fennel, diced
4
clove garlic, minced
1
tsp (5 mL) each salt and ground turmeric
¼
tsp (1 mL) cayenne pepper
4
cup (1 L) sodium-reduced vegetable broth
1
can (796 mL) diced tomatoes
1
can (540 mL) chickpeas, drained and rinsed
1
lb(s) (500 g) baby new potatoes, quartered
4
cup (1 L) dried red lentils
½
cup (125 mL) fresh parsley, chopped
1
cup (250 mL) Cheddar cheese, shredded (optional)
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directions
Step 1
In Dutch oven, melt butter over medium heat; cook carrots, onion, fennel and garlic, stirring occasionally, until softened, about 6 minutes. Add salt, turmeric and cayenne pepper; cook, stirring, for 1 minute.
Step 2
Stir in broth, tomatoes, chickpeas, potatoes, and 1 ½ cups (375 mL) water; bring to boil. Reduce heat, cover and simmer for 5 minutes.
Step 3
Stir in lentils; cover and simmer, stirring occasionally, until lentils are tender, about 10 minutes. Stir in parsley and cheese, if using; simmer for 1 minute.