Mary’s Lentils

Great way to add flavour to a healthy side dish! Mary may have been designed for Lamb, but quickly stealing the heart of vegetables everywhere.


  • 1 carrot, diced
  • 1 onion, diced
  • 3 garlic cloves, diced
  • olive oil
  • 2 tbsp Mary Had a Lot of Lamb
  • 2 cup black lentils, or lentil of choice, rinsed
  • 6 cups chicken stock

In a medium pot, add a splash of oil over medium high heat.

Add in the carrot, onion and garlic and cook until soft.

Add the Mary Had a Lot of Lamb spice blend and cook 30 more seconds.

Add the rinsed lentils and chicken stock and bring to a boil. Reduce heat to a healthy simmer and cook, uncovered, for 25 minutes, or until lentils are softened.

If liquid still left in the pot, pour out but don’t completely strain.

Enjoy warm or cold.

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