One-Pot Chile & Carrot Lentils - an easy, healthy, warm, and hearty dish packed with flavor. {Vegan}|

Let’s Get Cookin’: One-Pot Chile & Carrot Lentils {Vegan}

  • Yield: about 2 servings


An simple, healthy, and hearty vegetarian dish packed with flavor and a kick of heat. {Vegan}


  • 1 1/2 cups water
  • 1/2 cup chopped carrots
  • 1/4 cup white (or black)* lentils (Urad Dal)
  • 1/4 cup brown lentils
  • 3 cloves garlic, minced
  • 1/2 teaspoon dehydrated chopped onion
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon chile powder
  • 1/2 teaspoon extra-virgin olive oil
  • fresh chives, minced, for garnish (optional)


  1. Mix all ingredients (except chives) together in a small saucepan and bring to a boil. Reduce heat to medium-low/medium to retain a low simmer and cook, covered, for 35-45 minutes, stirring occasionally, until water is absorbed, mixture is thick, and lentils are tender. Add more salt to taste if needed.
  2. Serve warm, garnished with fresh chives, if desired.


*White lentils are skinned and split black lentils. I personally have a slight preference for the white lentils in this recipe, but black lentils work well too.