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1 1/2 lb (750 g) raw carrots, peeled, cut on bias
1 red onion, small dice
1 Tbsp (15 mL) canola oil
1/2 tsp (2 mL) ground turmeric
to taste, salt and pepper
1/2 cup (125 mL) green lentils
1 1/2 cups (375 mL) low-sodium vegetable or chicken stock
1 orange, zest and juice
1 tsp (5 mL) minced ginger
1 Tbsp (15 mL) chopped fresh dill
Quick tip: The smaller the roasting vegetables are cut, the shorter the roasting time.
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