Carrot and Lentil Salad

  • 2 teaspoons olive oil
  • 1 small yellow onion, cut into 1/2-inch dice
  • 1 clove garlic, peeled and minced
  • 1 pound carrots, peeled and cut into 1/2-inch pieces
  • 1 yellow bell pepper, cut into 1/2-inch pieces
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1/2 cup lentils, rinsed and picked over
  • 2 cups homemade chicken stock or low-sodium canned chicken stock, skimmed of fat
  • 3/4 cup dried apricots, cut into 1/2-inch pieces
  • 1/4 cup golden raisins
  • 2 tablespoons coarsely chopped fresh cilantro
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley

 

Heat olive oil in a saucepan over medium heat. Add onion and garlic, and sauté until soft and translucent, about 5 minutes. Add the carrots, pepper, cumin, and ground coriander, and sauté, stirring the mixture frequently, until the pepper is slightly softened, about 3 minutes more.

Add the lentils and chicken stock, and keep at a strong simmer until lentils are tender, 15 to 17 minutes.  Add the apricots, and continue to simmer, stirring, 1 minute more. Stir in the golden raisins. Remove from heat, stir in the cilantro and parsley, and serve.

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