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Author Notes: A hearty, healing and warming recipe that is so good, you'll be falling drunk in love with it...or maybe that's just the licorice liqueur... —Sara Oberle
- 2 carrots, chopped
- 3 stalks celery, chopped
- 1 yellow onion, chopped
- 3 tablespoons olive oil
- 3/4 teaspoon salt
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 dried bay leaf
- 1/2 teaspoon lemon zest
- 1.5 ounces Sambuca (licorice liqueur)
- 2 cups green lentils
- 4 cups vegetable broth
- 1 cup water
- 1/4 teaspoon red pepper flakes
- fresh parsley, chopped
- greek yogurt
- In a large pot add in olive oil, carrots, celery and onion and heat on medium heat until the veggies are soft and fragrant (get that kitchen smelling nice and tasty).
- Add in turmeric, cumin and salt to the veggies and give it a good stir. Then add in the liqueur, stir and let heat for another 3-5 minutes (or until the alcohol has burned off and no longer has an alcohol odor).
- Add lentils, broth, water, bay leaf, lemon zest and crushed red pepper into the pot. Let the lentils simmer (with the lid on) for 40-50 minutes or until they are no longer hard but still have texture and a slight crunch, not mushy. Add in lemon juice and stir.
- When lentils are cooked portion out in a bowl and top with greek yogurt and chopped parsley. Extra lentils can be stored up to a week in the refrigerator or they can be stored in the freezer for up to 3 months.
- This recipe was entered in the contest for Your Best Recipe with Beans