Turkish carrots and lentils

Ingredients

3 tbsp. olive oil

1.5 cups thinly sliced onion

3 garlic cloves, minced

1 tbsp. tomato paste

1/2 tsp. ground Aleppo pepper

1 lb. carrots, halved lengthwise and thinly sliced

3/4 tsp. sea salt, divided

3 cups water

1 cup uncooked dried green lentils

1/4 tsp. freshly ground black pepper

Greek yogurt

Instructions

1. Heat oil in a large saucepan over medium heat. Add onion; cook 9 minutes or until lightly browned, stirring occasionally. Add garlic; cook 1 minute. Stir in tomato paste and Aleppo pepper; cook 30 seconds. Stir in carrots and 1/4 tsp. salt; cook 1 minute. Remove from heat.

2. Combine water and lentils in another large saucepan, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Uncover, increase heat to medium high, and stir in onion mixture; cook 2 minutes or until liquid almost evaporates. Stir in remaining 1/2 tsp. salt and freshly ground pepper. Cover with a kitchen towel, and cool to room temperature.

3. Serve with yogurt.

*Adapted from Cooking Light