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Lentils And Carrots With Marjoram

Lentils and Carrots With Marjoram recipe image
This comforting one-pot meal showcases the perfect harmony of earthy lentils, sweet carrots, and fragrant marjoram. The lentils simmer slowly in rich chicken broth until tender, absorbing the savory flavors of saut&# 195;©ed onions and garlic. The result is a dish with a satisfying texture that is neither too soupy nor too dry, offering a robust, home-style flavor profile. It is an excellent choice for a cozy weeknight dinner or a light lunch, providing wholesome nutrition without heavy preparation. The subtle herbal notes from the marjoram elevate the simple ingredients, making this a versatile recipe that pairs well with crusty bread or a simple green salad.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 557.0
Dietary: Gluten-free
Description
This comforting one-pot meal showcases the perfect harmony of earthy lentils, sweet carrots, and fragrant marjoram. The lentils simmer slowly in rich chicken broth until tender, absorbing the savory flavors of saut&# 195;©ed onions and garlic. The result is a dish with a satisfying texture that is neither too soupy nor too dry, offering a robust, home-style flavor profile. It is an excellent choice for a cozy weeknight dinner or a light lunch, providing wholesome nutrition without heavy preparation. The subtle herbal notes from the marjoram elevate the simple ingredients, making this a versatile recipe that pairs well with crusty bread or a simple green salad.
Ingredients
  • 2 teaspoon Olive Oil
  • 1 ea Large Onion, chopped
  • 1 teaspoon Dried Marjoram, crushed
  • 2 ea Large Carrots, sliced into rounds
  • 2 ea Large garlic cloves, minced
  • 2 cup Chicken broth (or vegetable broth for vegetarian option)
  • 1 cup Dried Lentils, rinsed and sorted
  • 1 Salt & Pepper to taste
Directions
  1. 1
    Heat olive oil in a heavy medium saucepan over medium heat.
  2. 2
    Add the chopped onion and sauté until soft and translucent, about 8 minutes.
  3. 3
    Add the sliced carrots and minced garlic, stirring for 2 minutes until fragrant.
  4. 4
    Stir in the rinsed lentils and pour in 2 cups of chicken broth.
  5. 5
    Bring to a boil, then reduce heat to low, cover, and simmer.
  6. 6
    Cook for 45 minutes to 1 hour, checking occasionally, until lentils are tender.
  7. 7
    If the mixture looks too dry, add more broth; if too wet, uncover for the last 10 minutes to evaporate excess liquid.
  8. 8
    Remove from heat and stir in the crushed dried marjoram.
  9. 9
    Season with salt and pepper to taste before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 557.0kcal
% Daily Value *
Total Fat 18.4g29%
Saturated Fat 4.6g23%
Cholesterol 106.8mg36%
Sodium 149.0mg7%
Total Carbohydrate 53.9g18%
Dietary Fiber 14.5g58%
Sugars 5.7g
Protein 45.9g92%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe source is attributed to Bon Appetit Magazine, March or April 1990.

For a vegetarian version, substitute chicken broth with vegetable broth.

Carrots should be sliced into rounds for even cooking.

If the dish is too thick after resting, add a splash of water or broth to reach desired consistency.

Keywords: lentils, carrots, marjoram, mediterranean, healthy, vegetarian, one-pot, comfort food, protein, fiber, easy, budget-friendly, meal prep, rustic, hearty, garlic, onion, simmered, whole grains
Read it online: https://www.chefs-mate.com/recipe/lentils-and-carrots-with-marjoram/