Carrot and lentil pot
Step 1 of 4
Rinse 160g red lentils; dice 300g carrots and 100g onions. Heat 15ml olive oil in a pot. Soften onion and carrot for five minutes. Stir in 2g ground cumin.
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Ingredients
- Red lentils (dry)160g
- Carrots (raw)300g
- Onions (raw)100g
- Spinach (raw)100g
- Ground cumin (dry)2g
- Olive oil (raw)15ml
- Salt (dry)3g
- Black pepper (dry)1g
- Recipe water (raw)700ml
Method
- Rinse 160g red lentils; dice 300g carrots and 100g onions. Heat 15ml olive oil in a pot. Soften onion and carrot for five minutes. Stir in 2g ground cumin.
- Add lentils and 700ml recipe water. Simmer gently twenty to thirty minutes, stirring, until lentils are soft; add and record extra water as needed.
- Wash 100g spinach, stir in with 3g salt and 1g black pepper, and simmer three minutes until wilted.
- Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.