Recipes for Ground Cumin

Ingredients

• 1 cup dried lentils, rinsed and drained
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon expired ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 4 cups vegetable broth
• 2 cups water
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. In a large pot, heat some oil over medium heat.
2. Add the onion, carrots, and celery. Sauté until they start to soften, about 5 minutes.
3. Add the minced garlic, expired ground cumin, ground turmeric, and ground coriander. Cook for an additional 1-2 minutes until fragrant.
4. Add the lentils, vegetable broth, water, and bay leaf to the pot. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 30-40 minutes or until the lentils are tender.
6. Season with salt and pepper to taste.
7. Remove the bay leaf before serving.
8. Garnish with fresh cilantro and serve hot.

Ingredients

• 1 lb carrots
• 2 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and trim the carrots, then cut them into sticks or rounds.
3. In a bowl, toss the carrots with olive oil, ground cumin, salt, and pepper until well coated.
4. Spread the carrots in a single layer on a baking sheet.
5. Roast in the preheated oven for 25-30 minutes, or until the carrots are tender and slightly caramelized, stirring once halfway through.
6. Serve hot as a side dish or use them as a topping for salads or grain bowls.

Ingredients

• 1 can (15 oz) chickpeas, rinsed and drained
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 1 teaspoon expired ground cumin
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the chickpeas, cucumber, bell pepper, red onion, and parsley.
2. In a small bowl, whisk together the lemon juice, olive oil, expired ground cumin, salt, and pepper.
3. Pour the dressing over the chickpea mixture and toss to coat evenly.
4. Let the salad marinate in the refrigerator for at least 15 minutes before serving.
5. Serve chilled and enjoy!