Ingredients
- 2 tsp. olive oil
- 1 onion, chopped
- 2 tsp. cumin
- 2 tsp. curry powder
- ⅛ tsp. cayenne (optional)
- 1 (28 oz.) can no-salt-added crushed tomatoes
- 8 oz. red potatoes, cubed
- 1 cup low-sodium vegetable broth
- ½ cup lentils
- 1 carrot, chopped
- ½ cup frozen green peas
- ¼ cup chopped fresh parsley
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Instructions
- Heat oil in a large saucepan over medium heat. Sauté the onion until translucent (3-4 minutes), stirring frequently.
- Increase the heat to medium-high. Stir in the cumin, curry powder, and cayenne. Cook until fragrant (30 seconds).
- Stir in the tomatoes, potatoes, broth, lentils, and carrots. Bring to a boil. Reduce the heat and simmer, covered, until lentils are tender (30-40 minutes). Stir and add water as needed to keep from sticking.
- Stir in the peas and simmer to heat. Remove from the heat and stir in parsley.