Ingredients
- 1 ½ cups water, or as needed
- 1 cup uncooked green lentils
- 3 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, finely chopped
- 1 tablespoon ground turmeric
- 1 tablespoon ground coriander
- 1 teaspoon cumin seeds, finely ground
- salt and freshly ground black pepper to taste
- 3 potatoes, peeled and cubed
- 1 (14 ounce) can crushed tomatoes
- 2 sweet potatoes, peeled and cubed
- 2 large carrots, peeled and sliced
- 4 cups vegetable broth
Why This Recipe Is So Enjoyable
Helpful Cooking Tips
- Toast the spices briefly before adding liquids to enhance their aroma.
- Add vegetables in stages, starting with the ones that take longer to cook for perfect texture.
Step 1
Put the lentils and water in a saucepan and bring it to a boil. Once boiling, lower the heat to medium-low, cover, and let it simmer until the lentils are soft and the water is mostly gone, which should take about 20 minutes.
Step 2
Meanwhile, heat some oil in a skillet or a tagine over medium-high heat. Toss in the onions and cook them until they’re nicely browned and translucent, about 5 minutes. Add the garlic along with the turmeric, coriander, cumin, salt, and pepper. Stir everything together and let the spices cook until you can really smell their aroma, around 3 minutes.
Step 3
Add the cooked lentils, potatoes, crushed tomatoes, sweet potatoes, and carrots to the pan. Pour in the vegetable broth, then lower the heat and let it all simmer gently until the vegetables are tender, which usually takes about 40 minutes. Give it a stir every now and then to make sure nothing sticks. Once everything is soft and flavorful, it’s ready to serve!
