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Carrots and Lentils Recipe

Recipe by: Ellen Janet Nestler

"This is a great, protein-rich, vegetarian dish of Turkish origin."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook45 m
  • Ready In1 h 30 m
  • 1Heat 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.
  • 2Combine 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.
  • 3Serve carrots and lentils with a spoonful of Greek yogurt.
Footnotes
  • Cook's Note:
  • Vegetable broth can be substituted for water, if desired.
Ingredients
  • 4 servings
  • 352 cals
  • 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
  • 1/2 teaspoon ground chile pepper
  • 1/4 teaspoon sea salt
  • 3 cups water
  • 1 cup lentils
  • salt and freshly ground black pepper to taste
  • 1/4 cup Greek yogurt
Nutrition

Amount per serving ( 5 total)

  • Calories:
    352
    18%
  • Fat:
    12.3
    19%
  • Carbs:
    46.7
    15%
  • Protein:
    15.1
    30%
  • Cholesterol:
    3
    < 1%

Based on a 2,000 calorie diet

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