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© Meredith Corporation. All rights reserved. Used with permission.
(about 8 cups)
In a large saucepan, heat oil over medium-high heat. Add cumin seeds. Cook 30 seconds or until toasted and fragrant. Stir in stock, water, lentils, carrots, garlic, bay leaf and salt. Bring to a boil; reduce heat. Simmer, covered, 25 minutes or until lentils are tender. Remove bay leaf.
Add lemon juice to the lentil mixture. Season with pepper. Serve with yogurt, dill and green onions.