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Recipe by

Lentils.org

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Braised Carrots with Creamy Lentils & Dill

Prep Time: 10 Minutes

Total time: 30 Minutes

Servings: 6

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    1 Tbsp (15 mL) unsalted butter

    2 small shallots, thinly sliced

    1 lb (500 g) peeled carrots, sliced into 1/2 inch slices on bias

    1 cup (250 mL) vegetable stock

    1/2 cup (125 mL) half & half cream

    1/2 cup (125 mL) split red lentils

    2 tsp (10 mL) honey

    1 Tbsp (15 mL) chopped green onions

    1 Tbsp (15 mL) chopped fresh dill

    to taste, salt and ground black pepper

Directions

  1. Heat butter in a medium size saucepot and sauté shallots until golden. Add carrots and continue to cook for 3 minutes.
  2. Stir in stock, cream, lentils, honey, and dash of salt and pepper. Reduce heat, cover with a lid, and simmer until lentils are cooked and carrots are tender, stirring often, about 10-15 minutes. Stir in onions and dill and season to taste with salt and pepper. Allow to sit for 2-3 minutes, stir again and serve.

The split red lentils break down in the sauce, thickening it and making this dish creamy, while naturally gluten-free.
Try adding minced ginger and orange zest to amplify the flavours.

Nutritional Information

  • Serving Size: 3/4 cup (175 mL)
  • Per serving:
  • Calories 160
  • Total Fat 5 g
  • Saturated Fat 3 g
  • Cholesterol 15 mg
  • Carbohydrates 23 g
  • Dietary Fibre 5 g
  • Sugar 7 g
  • Protein 6 g
  • Sodium 180 mg
  • Potassium 387 mg
  • Folate 15 mcg

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