Turkish Carrots and Lentils (Zeytinyagli HavuÁ)
- 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
Introductionadapted from cl. adapted from cl.
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
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!
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.