WARM CARROT AND LENTIL SALAD

Warm Carrot and Lentil Salad image

Provided by Martha Stewart

Number Of Ingredients 13

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

Steps:

Heat olive oil in a saucepan over medium heat. Add onion and garlic, and saute until soft and translucent, about 5 minutes.
Add the carrots, pepper, cumin, and ground coriander, and saute, stirring the mixture frequently, until the pepper is slightly softened, about 3 minutes more.
Add the lentils and chicken stock, and keep at a strong simmer until lentils are tender, 15 to 17 minutes.
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.

Nutrition Facts : Calories 271 g, Fat 3 g, Fiber 9 g, Protein 10 g, Sodium 256 g