Lentils & Carrots With Marjoram

This hearty lentil and carrot dish is a comforting staple that celebrates simple, wholesome ingredients. Brown lentils simmer slowly with diced carrots and onions until tender, absorbing the savory depth of chicken broth. The addition of crushed dried marjoram provides a distinctive, aromatic herbal note that defines this Mediterranean-inspired recipe. It offers a satisfying texture and robust flavor profile, making it an excellent choice for a healthy lunch or a light dinner. Perfect for meal prep, this dish reheats beautifully and holds its structure well. It is a versatile vegetarian option that pairs wonderfully with crusty bread or a simple green salad.

Cooking Method: Sautéing, Stewing

Cuisine: Mediterranean

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 601.2

Dietary: Gluten-free

Description

This hearty lentil and carrot dish is a comforting staple that celebrates simple, wholesome ingredients. Brown lentils simmer slowly with diced carrots and onions until tender, absorbing the savory depth of chicken broth. The addition of crushed dried marjoram provides a distinctive, aromatic herbal note that defines this Mediterranean-inspired recipe. It offers a satisfying texture and robust flavor profile, making it an excellent choice for a healthy lunch or a light dinner. Perfect for meal prep, this dish reheats beautifully and holds its structure well. It is a versatile vegetarian option that pairs wonderfully with crusty bread or a simple green salad.

Ingredients

2 tablespoon 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 (or more) Chicken broth
1 Salt & Pepper to taste
1 cup Dried Lentils

Directions

1
Heat olive oil in a heavy medium saucepan over medium heat.
2
Add the chopped onion and sautÃÂ© until soft and translucent, about 8 minutes.
3
Add the sliced carrots and minced garlic, stirring for 2 minutes until fragrant.
4
Add the dried lentils and 2 cups of chicken broth to the pan.
5
Bring to a boil, then reduce heat to low, cover, and simmer.
6
Cook until lentils are just tender and most of the broth is absorbed, about 45 minutes to 1 hour.
7
Uncover if necessary near the end to evaporate excess liquid, or add more broth if the mixture becomes too dry.
8
Remove from heat and stir in the crushed dried marjoram.
9
Season to taste with salt and pepper before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 601.2kcal

% Daily Value *
Total Fat 23.4g36%
Saturated Fat 5.3g27%
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

Use brown or green lentils for this recipe as they hold their shape well during simmering. Red lentils will break down too much.

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

Fresh marjoram can be used in place of dried; use 1 tablespoon of fresh chopped marjoram if substituting.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Add a splash of water or broth when reheating if the lentils have absorbed all the liquid.

Keywords: lentils, carrots, marjoram, vegetarian, healthy, mediterranean, stew, protein, fiber, comfort food, meal prep, gluten free, easy dinner, warm soup, herbs, onion, garlic, chicken broth, olive oil, simmered

Read it online: https://www.chefs-mate.com/recipe/lentils-carrots-with-marjoram/