Yes, this may look like baby food to the untrained eye.
But in reality, in this mush of food lies a perfect combination of red lentils, rainbow carrots, onion, garlic, and ras el hanout. The last ingredient has become one of my most coveted ingredients [thanks to this guy], mostly because it turns any blah dish into a thing of beauty [and tastiness].
I threw this together one late night midweek, when I wasn't in the mood to cook, but also had no interest in just eating chips and salsa for dinner. Out came a completely simple, but hearty dish [or side accompaniment to grilled chicken, pork, fish, etc. etc.]. I highly recommend trying this the next time you need to throw something together quickly, or just have a hankering for something left of center. Also, I can't say this enough...absolutely invest in ras el hanout- it's essential for this dish!
1 cup red lentils
1/2 cup diced carrots [I love using rainbow carrots, mainly for their color, but also for their sweetness]
1/4 cup diced onions
3 cloves garlic, minced
1/2 teaspoon ras el hanout [or more to your preference]
1 teaspoon olive oil
3 cups water
salt and pepper, to taste
In a small pot, heat the olive oil over medium and cook the onions and garlic, for a couple minutes until softened. Add the ras el hanout, and water and heat. Once simmering, add the lentils and bring to a boil. Cook at a simmer for 20 minutes, or until the liquid is absorbed. Season with salt and pepper to taste. Serve in your favorite bowl.