Carrots and Lentils

Carrots and Lentils

Carrots and lentils simmered in a tomato broth create a Turkish-inspired dish that vegetarians and meat-eaters will equally enjoy; serve with a dollop of Greek yogurt.

Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
351 Calories

Recipe Instructions

Step 1
Heat oil in a large skillet over medium heat; cook and stir onion until lightly browned, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes. Stir carrots, tomato paste, ground chile pepper, and sea salt into onion mixture; cook and stir until heated through, about 2 minutes. Remove skillet from heat.
Step 2
Combine water and lentils in a saucepan and bring to a boil. Cover saucepan, reduce heat to medium-low, and simmer for 30 minutes. Remove lid, increase heat to medium-high, and stir in carrot-onion mixture; cook until liquid is almost all evaporated, about 2 minutes more. Season carrots and lentils with salt and pepper and cool to room temperature.
Step 3
Serve carrots and lentils with a spoonful of Greek yogurt.
Carrots and Lentils
Carrots and Lentils
Carrots and Lentils
Carrots and Lentils

Ingredients

  • 3 cups water
  • 1 clove garlic, minced
  • salt and freshly ground black pepper to taste
  • 1 tablespoon tomato paste
  • 1 onion, thinly sliced
  • 1 cup lentils
  • 3 tablespoons extra-virgin olive oil
  • ¼ teaspoon sea salt
  • ¼ cup Greek yogurt
  • 1 pound carrots, cut into thin half-rounds
  • ½ teaspoon ground chile pepper

Categories

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