Lentils and Carrots

This is a go-to vegetarian recipe in our household - the vegetarian’s favorite food is oatmeal, and this has a very similar consistency. It’s almost like a lentil soup, but cooked into more of a porridge. I play with the base a lot to add flavors similar to whatever the meat main is - lentils have a nutty base flavor and absorb other flavors well. If I’m adding onion to the other part of the meal, I’ll scoop a tablespoon or so of it into the lentils to build flavor.

Ingredients

• 1/2 c dried brown lentils
• 2 c broth
• 1 diced carrot

Directions

1. Add all ingredients to a small pot
2. Bring to a boil
3. Lower to a simmer and cook on medium-low for 30 minutes or until the lentils are tender. Add more liquid as needed.

Use this as taco filling, cabbage roll filling, nacho topping, or alongside polenta for a comforting delicious bowl.