Untested development recipe.
4 bowls; final volume to measure in trial
15 minutes preparation + 35 minutes cooking (untested estimate)
Ingredients
- 180 g dry split red lentils, rinsed
- 200 g carrots, peeled and diced
- 120 g onion, diced
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 900 mL low-sodium vegetable stock
- 200 mL water, plus measured extra only if needed
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon fine salt, then adjust after tasting
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped parsley
Preparation and method
- Heat oil in a 3-liter saucepan over medium heat. Cook onion and carrot for 7-8 minutes, stirring, until onion softens.
- Add garlic and cumin; stir for 30 seconds. Add lentils, stock and 200 mL water. Bring to a boil, then reduce to a gentle simmer.
- Simmer partially covered for 20-25 minutes, stirring every few minutes, until lentils collapse and carrots are tender. Add water in measured 30 mL increments if too thick.
- Mash lightly with a potato masher for a coarse creamy texture; no hot-liquid blender is required. Remove from heat, stir in lemon, salt and pepper.
- Divide among four bowls, add parsley and serve hot after cooling enough to eat comfortably.
Allergen review
Check stock for celery, wheat, soy and other label allergens; lentils are legumes.
Handling and service
Development draft: NOT physically cooked, tasted or bar-tested. Use washed produce, clean utensils and labeled ingredients. Serve promptly; refrigerate perishable ingredients and prepared portions promptly if not serving. Follow applicable food-safety guidance and ingredient labels; no shelf-life promise. No nutrition, health, cost or authenticity claims.
AI concept art is illustrative, not proof of a physical trial. No nutrition, ratings or health claims are supplied.
