Great way to add flavour to a healthy side dish! Mary may have been designed for Lamb, but quickly stealing the heart of vegetables everywhere.
- 1 carrot, diced
- 1 onion, diced
- 3 garlic cloves, diced
- olive oil
- 2 tbsp Mary Had a Lot of Lamb
- 2 cup black lentils, or lentil of choice, rinsed
- 6 cups chicken stock
In a medium pot, add a splash of oil over medium high heat.
Add in the carrot, onion and garlic and cook until soft.
Add the Mary Had a Lot of Lamb spice blend and cook 30 more seconds.
Add the rinsed lentils and chicken stock and bring to a boil. Reduce heat to a healthy simmer and cook, uncovered, for 25 minutes, or until lentils are softened.
If liquid still left in the pot, pour out but don’t completely strain.
Enjoy warm or cold.
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