Carrots and Lentils

Carrots and Lentils

by Dianne Howard 2 years ago
4.2 (9)
45 minutes
350.5 kcal
46.5 g carbs
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Description

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

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
Directions
  1. 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. 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. 3. Serve carrots and lentils with a spoonful of Greek yogurt.
Nutrition Facts
serving: 4 servings
calories: 350.5 kcal
carbohydrates: 46.5 g
protein: 15 g
saturated fat: 2.2 g
cholesterol: 2.8 mg
sodium: 239.1 mg
fiber: 19 g
sugar: 9.8 g