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Olivia

Lentil and Carrot

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Lentil and carrot dish cooked with rosemary and olive oil for a warm and nourishing vegetarian recipe.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer, Snack
Cuisine: American
Calories: 262
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 cup lentils rinsed
  • 2 carrots slice
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon fresh rosemary chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 cups water
  • 2 tablespoons fresh parsley chopped

Equipment

5 Quart Pot
5 Quart Pot
$39.95 $29.49
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03/04/2026 09:02 am GMT
small soup pot

Cooking Instructions
 

  1. Heat olive oil in a pot over medium heat.
  2. Add onion and cook until softened.
  3. Stir in garlic, carrots, and rosemary and cook for 2 minutes.
  4. Add lentils, water, salt, and black pepper.
  5. Bring to a boil, then reduce heat and simmer for 25 minutes until lentils are tender.
  6. Remove from heat and sprinkle parsley before serving.

Nutrition

Calories: 262kcalCarbohydrates: 35gProtein: 14gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 122mgPotassium: 635mgFiber: 16gSugar: 4gVitamin A: 5287IUVitamin C: 9mgCalcium: 57mgIron: 4mg

Notes

Add water if needed during cooking to keep lentils tender.
Use fresh rosemary for best flavor.
Serve warm with extra olive oil drizzle if desired.

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