Ingredients
| Quantity | Ingredients |
|---|---|
| 2 tsp | olive oil |
| 1 | large onion, coarsely chopped |
| 2 | cloves garlic, minced |
| 1 1/2 tsp | cumin |
| 3/4 tsp | turmeric |
| 1/2 tsp | ground coriander |
| 1/2 tsp | salt |
| 1/4 tsp | black pepper |
| 1/8 tsp | cayenne pepper |
| 1 cup | carrot juice |
| 1/2 lb | unpeeled all-purpose potatoes, cut into 1/2-inch chunks |
| 1 cup | red lentils (about 7 ounces), rinsed and picked over |
| 2 | medium carrots, sliced |
| 1 | bay leaf |
Directions
1. In large saucepan, heat oil over medium-high heat. Add onion and garlic and saut� until onion is tender, about 5 to 6 minutes. 2. Stir in cumin, turmeric, coriander, salt, black pepper and cayenne, and stir-fry for 30 seconds. 3. Add carrot juice, potatoes, lentils, carrots, bay leaf and 3 1/4 cups water; cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until lentils are tender, about 20 minutes. Remove and discard bay leaf before serving.
Source: www.wholehealthmd.com