Merritt Bates-Thomas is back for another edition of What's Cookin'? and she has a delicious idea for a side dish!

Lentils and Carrots

2 teaspoons olive oil
2 cloves of garlic, minced
1/2 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup green lentils, picked and rinsed
1 teaspoon cumin
8 ounces reduced sodium chicken broth
1/4 teaspoon black pepper
1/4 teaspoon salt
Parsley for garnish, if desired
Heat the olive oil in a large skillet or sauté' pan over medium heat.  Add the garlic, onion, carrots, and celery.  Saute' until the vegetables begin to soften, about 5 minutes.
Add the lentils and cumin, stirring to combine.  Pour the chicken broth over the mixture and combine mixture.  Add pepper and salt and bring to a slow boil.  Boil for a minute, then reduce heat to simmer.  Cook until lentils are tender, about 20 minutes.


Merritt Bates-Thomas is a Nutrition Services Supervisor with Green River District Health Department.

 What's Cookin'? is sponsored each week by Murphy Appliance Company in Owensboro!






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