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 Greek yogurt.

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

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
• 1 pound carrots, cut into thin half-rounds
• 0.25 teaspoon sea salt
• 0.25 cup Greek yogurt
• 0.5 teaspoon ground chile pepper

Recipe Instructions

Step 1

Serve carrots and lentils with a spoonful of Greek yogurt.

Step 2

Heat oil in a large skillet over medium heat. Add onion; cook and stir until lightly browned, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes. Stir in carrots, tomato paste, ground chile pepper, and sea salt; cook and stir until heated through, about 2 minutes. Remove skillet from heat.

Step 3

Combine water and lentils in a saucepan; 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 with salt and black pepper. Cool to room temperature.