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

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

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.