Serve with garlicky wilted kale or Swiss chard, if desired.
Courtesy of Alison Kent.
Tbsp (45 mL) butter
carrots, thinly sliced
large onion, diced
bulb fennel, diced
clove garlic, minced
tsp (5 mL) each salt and ground turmeric
tsp (1 mL) cayenne pepper
cup (1 L) sodium-reduced vegetable broth
can (796 mL) diced tomatoes
can (540 mL) chickpeas, drained and rinsed
lb(s) (500 g) baby new potatoes, quartered
cup (1 L) dried red lentils
cup (125 mL) fresh parsley, chopped
cup (250 mL) Cheddar cheese, shredded (optional)
In Dutch oven, melt butter over medium heat; cook carrots, onion, fennel and garlic, stirring occasionally, until softened, about 6 minutes. Add salt, turmeric and cayenne pepper; cook, stirring, for 1 minute.
Stir in broth, tomatoes, chickpeas, potatoes, and 1 ½ cups (375 mL) water; bring to boil. Reduce heat, cover and simmer for 5 minutes.
Stir in lentils; cover and simmer, stirring occasionally, until lentils are tender, about 10 minutes. Stir in parsley and cheese, if using; simmer for 1 minute.