Ingredients

2 teaspoons olive oil

1 small yellow onion, cut into 1/2-inch dice

1 clove garlic, peeled and minced

1 pound carrots, peeled and cut into 1/2-inch pieces

1 yellow bell pepper, cut into 1/2-inch pieces

1 teaspoon cumin

1 teaspoon ground coriander

1/2 cup lentils, rinsed and picked over

2 cups homemade chicken stock or low-sodium canned chicken stock, skimmed of fat

3/4 cup dried apricots, cut into 1/2-inch pieces

1/4 cup golden raisins

2 tablespoons coarsely chopped fresh cilantro

2 tablespoons coarsely chopped fresh flat-leaf parsley

Preparation

  1. Heat olive oil in a saucepan over medium heat. Add onion and garlic, and saute until soft and translucent, about 5 minutes.

  2. Add the carrots, pepper, cumin, and ground coriander, and saute, stirring the mixture frequently, until the pepper is slightly softened, about 3 minutes more.

  3. Add the lentils and chicken stock, and keep at a strong simmer until lentils are tender, 15 to 17 minutes.

  4. Add the apricots, and continue to simmer, stirring, 1 minute more. Stir in the golden raisins. Remove from heat, stir in the cilantro and parsley, and serve.