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16Ingredients
35Minutes
290Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 Tbsp. virgin olive oil (extra-)
- 3 medium carrots (peeled and finely chopped)
- 1 Vidalia onion (large, finely chopped)
- 2 garlic cloves (finely chopped)
- 1 tsp. ground cumin
- 1 tsp. ground ginger
- 1/2 tsp. ground coriander
- 1/2 tsp. ground turmeric
- 1/4 tsp. ground cinnamon
- 1 tsp. kosher salt
- 28 oz. crushed tomatoes (or diced)
- 30 oz. chickpeas (drained and rinsed)
- 1 cup red lentils (dried)
- 4 cups low sodium vegetable broth
- 1/2 lemon
- 1/4 cup cilantro leaves (finely chopped)
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3g5% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium840mg35% |
| Potassium880mg25% |
| Protein14g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate52g17% |
| Dietary Fiber16g64% |
| Sugars3g |
| Vitamin A90% |
| Vitamin C35% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
P 3 years ago
I never really follow recipes exactly so I can’t say how well the proportions/measurements for spices might work out, but the combination of flavors and cook times were all super accurate! I subbed veggie stock with chicken stock bc it’s what I had on hand, but the lemon and cilantro really brighten the dish and create a fresh flavor. Easily the best thing on the menu we had that night.
Sara 7 years ago
This recipe was okay. It needs more flavor... perhaps I might increase the amounts of each spice I use and try it again because it was decent and easy to make.