Lentil Comfort Bowl (Print Version)
# Ingredients:
01 -
2 Roma tomatoes, cut in half.
02 -
3 medium carrots, chopped small.
03 -
1 tablespoon cooking olive oil.
04 -
1 jalapeño (you can skip this if you want).
05 -
½ small onion, white or yellow.
06 -
2 garlic cloves, peeled.
07 -
¾ teaspoon salt, preferably kosher.
08 -
¼ teaspoon cracked black pepper.
09 -
¼ teaspoon Mexican oregano, dried.
10 -
5 cups chicken or veggie broth.
11 -
½ teaspoon optional bouillon powder.
12 -
1 cup dried lentils (make sure they’re rinsed).
13 -
1 big russet potato, diced into chunks.
14 -
12 sprigs of fresh cilantro.
# Instructions:
01 -
Add oil to a big pot on medium-high heat. Toss in carrots and sauté about 3 minutes.
02 -
Blend the tomatoes, garlic, onion, oregano, salt, pepper, and jalapeño till it’s smooth.
03 -
Pour blended mixture into pot. Add broth, lentils, cilantro, bouillon (if using), and potato.
04 -
Let it boil, then lower the heat. Cover and let it gently cook for 28-30 minutes till lentils soften.
05 -
Take out the cilantro sprigs before serving.
# Notes:
01 -
Use veggie broth to keep it vegetarian.
02 -
Make it milder by using less jalapeño.