1. Combine lentils, broth and water in a pot. Bring to a boil over high heat, reduce heat, cover, and simmer gently until the lentils are tender, but not mushy, 25 to 30 minutes.
2. Meanwhile, heat oil in a large pan over medium heat. Add carrots, onion, salt and pepper. Cook, stirring occasionally, until the vegetables begin to brown, about 15 minutes. Add garlic and cumin and cook, stirring constantly, for 30 seconds more. Remove from the heat.
3. When the lentils are tender, stir in the green and cook for about 5 minutes.
Stir in the carrot mixture and lemon juice.
CALORIES PER SERVING: 250
PROTEIN: 9%
CARBS : 36%
FAT : 8%
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