Recipe is from Happy Herbivore Abroad, a cookbook I hope to own by the end of January. ::hint:: Lindsay's recipes are plant strong, no animal products, and no oil. I've enjoyed them all - mixed reviews from the family.
Small Onion diced
2 garlic cloves - minced (I used 5 or 6)
1/2 tsp Cumin
1 1/2 tsp ground coriander - divided
1 C Lentil
1 Potato (I used 2)
3 C Veggie Broth - divided
2 tsp Lemon Zest
fresh parsley - garnish
Line the bottom of a warm skillet with water or broth - add onions and garlic and saute for 1 - 2 min.
Add 1/2 tsp of Cumin and 1/2 tsp of Coriander and stir to coat onion mixture. Add a splash of broth to pan if the veggies are sticking.
Add carrots and cook 1 min.
Add potato, lentils and 2 C broth. Stir to combine, cover, bring to a boil, LOWER HEAT and simmer until lentils are done. 30 - 40 min.
Add remaining coriander, lemon zest and 1 C more broth - you may want to add more broth to make it soup like...or leave it like this and eat it as a casserole?
Heath through, garnish with fresh parsley if desired.
Note - Arielle and I liked this though we agreed we'd like more seasoning. Michael said it tasted like Curry - he doesn't like curry. I do think I'll make it with more seasoning again.
Living all of life before the face of God...