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My review
Carrots and Lentils
Ellen Janet Nestler
"This is a great, protein-rich, vegetarian dish of Turkish origin."
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Ingredients
1 h 30 m servings 352 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
- 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 g fat; 46.7 g carbohydrates; 15.1 g protein; 3 mg cholesterol; 239 mg sodium. Full nutrition
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Reviews
Read all reviews 1417 Ratings
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Most helpful positive review
7/29/2016
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
11/19/2017
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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7/29/2016
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...
6/6/2015
This is on the mild side, so other herbs can be used for additional flavor! It is great as written, though. Thanks!
4/21/2016
for non-vegetarians, adding italian sausage does a lot to enhance the flavor.
8/27/2015
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 ...
5/3/2018
I used 2 tbl butter 1 tbl of olive oil 1 tbl ginger paste 1 tbl garlic paste no onions and I added 1 cup of frozen collards. I also boiled the lentils with one large chicken bouillon cube. The f...
11/19/2017
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...
2/15/2017
I forgot to put in the tablespoon of tomato paste, but we still loved it. Will definitely make again!