Eosinophilic Esophagitis Friendly Mediterranean Lentils with Turmeric and Lemon
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Learn more →Ingredients
4 servings
- 1 cup green or brown lentils, rinsed and picked over
- 3 tbsp extra-virgin olive oil, divided
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 medium carrots, finely diced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 1 can (14 oz) diced tomatoes, with juices
- 2 cups low-sodium vegetable broth
- ½ tsp salt, plus more to taste
- 2 tbsp fresh lemon juice (from about 1 lemon)
- ¼ cup fresh flat-leaf parsley, roughly chopped
For serving
- ¼ cup crumbled feta cheese (optional)
Can be omittedfeta cheese
- lemon wedges, for serving (optional)
Instructions
- 1
Heat 2 tbsp of the olive oil in a large saucepan over medium heat until shimmering. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 6–8 minutes.
- 2
Add the garlic, turmeric, cumin, coriander, black pepper, and red pepper flakes (if using) and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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