Carrots and Lentils recipe

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Ingredients

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

Nutrition Info

350.5 calories
carbohydrate: 46.5 g
cholesterol: 2.8 mg
fat: 12.2 g
fiber: 19 g
protein: 15 g
saturatedFat: 2.2 g
servingSize: -
sodium: 239.1 mg
sugar: 9.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  3. Serve carrots and lentils with a spoonful of Greek yogurt.

Recipe Yield

4 servings

Recipe Note

This is a great, protein-rich, vegetarian dish of Turkish origin.

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