Turkish Carrots and Lentils (Zeytinyagli HavuÁ)

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 184.0
  • Total Fat: 8.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 430.8 mg
  • Total Carbs: 27.5 g
  • Dietary Fiber: 10.8 g
  • Protein: 8.7 g

View full nutritional breakdown of Turkish Carrots and Lentils (Zeytinyagli HavuÁ) calories by ingredient
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Introduction

adapted from cl. adapted from cl.
Number of Servings: 5

Ingredients

    3 tablespoons extra-virgin olive oil
    1 1/2 cups thinly sliced onion
    3 garlic clove, minced
    1 tablespoon tomato paste
    2-4 teaspoon ground Aleppo pepper
    1 pound carrots, halved lengthwise and thinly sliced (about 3 cups)
    3/4 teaspoon sea salt, divided
    3 cups water
    1 cup uncooked dried green lentils
    1/4 teaspoon freshly ground black pepper

Tips

Definitely put the yogurt and dill on top - really pops the dish, who knew!

I don't like crunchy carrots so i sliced my carrots very thin, and cooked them longer to get them squishier. I also halved the recipe to try it out and it's a keeper! I updated the aleppo pepper and the garlic!


Directions

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 teaspoon salt; cook 1 minute. Lower heat to a simmer for softer carrots, remove from heat for crispy carrots

2. Combine 3 cups water and lentils in a 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 teaspoon salt and freshly ground black pepper. Cover with a kitchen towel, and cool to room temperature. Serve with yogurt. Garnish with dill, if desired.

Serving Size: 3/4 cup

Number of Servings: 5

Recipe submitted by SparkPeople user NWILKER.

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