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
Ingredients
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2
carrots, chopped
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3
stalks celery, chopped
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1
yellow onion, chopped
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3 tablespoons
olive oil
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3/4 teaspoon
salt
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1 teaspoon
turmeric
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1 teaspoon
cumin
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1
dried bay leaf
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1/2 teaspoon
lemon zest
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1.5 ounces
Sambuca (licorice liqueur)
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2 cups
green lentils
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4 cups
vegetable broth
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1 cup
water
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1/4 teaspoon
red pepper flakes
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fresh parsley, chopped
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greek yogurt
Directions
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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).
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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).
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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.
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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.
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