CARROTS AND LENTILS

Carrots and Lentils image

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

Provided by Ellen Janet Nestler

Categories World Cuisine Recipes Middle Eastern Turkish

Time 1h30m

Yield 4

Number Of Ingredients 11

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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

Steps:

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

Nutrition Facts : Calories 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, Sodium 239.1 mg, Sugar 9.8 g