1 onion, chopped
1 carrot, small dice
1 teaspoon oil
1/2 teaspoon allspice
1/4 teaspoon turmeric
a pinch of cinnamon
vegetable stock
1/2 cup brown lentils
1/4 cup vermicelli
vegan meatballs
salt and black pepper, to taste
juice of 1/2 lemon
Cook onion and carrot in the oil and stir in the allspice, turmeric, and cinnamon. Add the stock and lentils and bring to a simmer. Add the vermicelli and meatballs and cook until lentils are tender but not mushy. Season with salt and pepper and stir in lemon juice just before removing from heat.
