2 Tbsp. olive oil
1 onion, peeled and diced
5 Tbsp. curry powder, heaping
10 1/2 oz raw lentils (slightly more than half of the package)
2 cups low-sodium chicken broth
1 tsp. dried parsley
1/2 cup carrots, diced
1. Using a medium saucepan, cook onion in olive oil. Add curry powder and sauté until flavor is released.
2. Add lentils, carrots, and chicken broth. Simmer for approximately 30 minutes, until liquid is reduced. Add parsley.