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Carrots and Lentils

Rated as 4.43 out of 5 Stars
7

"This is a great, protein-rich, vegetarian dish of Turkish origin."
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Ingredients

1 h 30 m servings 352
Original recipe yields 4 servings

Directions

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  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.

Footnotes

  • Cook's Note:
  • Vegetable broth can be substituted for water, if desired.

Nutrition Facts


Per Serving: 352 calories; 12.3 46.7 15.1 3 239 Full nutrition

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Reviews

Read all reviews 18
  1. 21 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I think as written, this is a four star recipe to me. As others mentioned, it comes out a bit bland. I made it as called for with the exception of cooking my lentils in beef broth. After tasting...

Most helpful critical review

I followed this recipe to the letter. It was easy to make but I thought it was quite bland for my taste and needed something more than just the chili powder...hence the 3* rating. However the c...

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I think as written, this is a four star recipe to me. As others mentioned, it comes out a bit bland. I made it as called for with the exception of cooking my lentils in beef broth. After tasting...

for non-vegetarians, adding italian sausage does a lot to enhance the flavor.

This is on the mild side, so other herbs can be used for additional flavor! It is great as written, though. Thanks!

Very tasty! I used vegetable stock instead of water . . . added just a little more tomato paste, and then a teaspoon of cumin with the ground chili. Loved it. Oh, and I didn't even bother with ...

This was excellent, I used some of my bone broth and Mole’ instead of water and tomato paste. Very tasty. Thanks for sharing.

I followed this recipe to the letter. It was easy to make but I thought it was quite bland for my taste and needed something more than just the chili powder...hence the 3* rating. However the c...

I forgot to put in the tablespoon of tomato paste, but we still loved it. Will definitely make again!

I used vegetable broth. To overcome the blandness others wrote about I tripled the garlic and added 1/8 teaspoon of rosemary, which resulted in quite a nice dish.

I added some chicken broth to it as well.