World Cuisine Recipe : Carrots and Lentils

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

Cooking Directions

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. 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. Serve carrots and lentils with a spoonful of Greek yogurt.

Nutrition Facts

• calories350.5
• carbohydrateContent46.5 g
• cholesterolContent2.8 mg
• fatContent12.2 g
• fiberContent19 g
• proteinContent15 g
• saturatedFatContent2.2 g
• sodiumContent239.1 mg
• sugarContent9.8 g