Warm Carrot Salad with Lentils and Herbs
Salads • World
Description
Warm Carrot Salad with Lentils and Herbs
Ingredients
- Olive Oil 2 teaspoons
- Spanish onions 1 head
- Garlic 1 clove
- Carrot 20 oz
- Ground Cumin 1 teaspoon
- Orange Bell Peppers 1 piece
- Ground coriander 1 teaspoon
- Lentils ½ cup
- Chicken Broth 2 cups
- Dried Apricots 5 oz
- Chopped Green Onions 2 tablespoons
- Chopped Sage Leaves 2 tablespoons
- Light Raisins, Seedless 0 oz
Step-by-Step Guide
Step 1
Heat the olive oil in a deep skillet over medium heat. Add the finely chopped onion and minced garlic and sauté until translucent, about 5 minutes.
Step 2
Meanwhile, peel the carrot and cut it into small pieces. Add it to the onion along with the diced bell pepper, cumin, and coriander. Sauté, stirring, until the pepper is soft, about 3 minutes.
Step 3
Add the lentils and broth. Bring to a boil, reduce the heat, and simmer for 15–17 minutes until the lentils are tender.
Step 4
Add the dried apricots and cook for another minute.
Step 5
Stir in the raisins and remove from heat. Add the cilantro and parsley and serve immediately.
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