Carrots and Lentils


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

Prep Time:
15 mins
Cook Time:
45 mins
Additional Time:
30 mins
Total Time:
1 hrs 30 mins
4 servings


  • 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


  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.

Cook's Note:

Vegetable broth can be substituted for water, if desired.

Nutrition Facts (per serving)

351 Calories
12g Fat
47g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 351
% Daily Value *
Total Fat 12g 16%
Saturated Fat 2g 11%
Cholesterol 3mg 1%
Sodium 239mg 10%
Total Carbohydrate 47g 17%
Dietary Fiber 19g 68%
Total Sugars 10g
Protein 15g
Vitamin C 14mg 71%
Calcium 86mg 7%
Iron 6mg 31%
Potassium 951mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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