Tuesday, February 16, 2010

Turkish carrots and lentils

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

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

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