Carrots and Lentils

Name: Carrots and Lentils
Prep time: 15 min
Cook time: 45 min
Total time: 90 min
Yield: 4 servings
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

Rating: 4.52 stars

25 Ratings
20 Reviews
7 Photos

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

By Ellen Janet Nestler

Gallery

Recipe Summary

prep:

15 mins

cook:

45 mins

additional:

30 mins

total:

1 hr 30 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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; protein 15g 30% DV; carbohydrates 46.5g 15% DV; fat 12.2g 19% DV; cholesterol 2.8mg 1% DV; sodium 239.1mg 10% DV. Full Nutrition

Reviews (20)

Most helpful positive review

Jessa Singer

07/30/2016

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, I added a half teaspoon of cumin, and maybe a quarter tsp of garam masala. I found this stepped it up a notch, but really what makes the dish is the Greek yogurt (or sour cream) you serve it with. With a little extra spice and the yogurt/cream on top, I think this is five stars. I've been looking for budget friendly dishes to work into my line up. I think I'll make this again. Read More

Helpful

(13)

Most helpful critical review

jenn

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 contrast in textures was great...lentils against the sweet flavor of the carrots! I’d make it again but experiment w/ some seasonings. Bay leaves for sure. Thank you for the recipe! Read More

Helpful

(2)

25 Ratings

5 star values: 15
4 star values: 8
3 star values: 2
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Jessa Singer

07/29/2016

Helpful

(13)

sueb

06/06/2015

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

Helpful

(8)

hooverball89

04/22/2016

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

Helpful

(6)

DtS

08/27/2015

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 the salt and pepper. Thanks much! Read More

Helpful

(3)

rachel

08/28/2016

I cooked this exactly as the directions called for. It had very good flavor but the problem I had was the carrots weren't cooked. They were half cooked. Next time I will add the carrots to the lentils cooking and keep them in longer than 2 minutes. Read More

Helpful

(2)

jenn

11/19/2017

Helpful

(2)

Yahmesh

10/02/2019

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. Read More

Helpful

(2)

Kidcook

08/17/2018

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

Helpful

(1)

denise bradley

05/03/2018

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 flavor and color was amazing Read More

Helpful

(1)

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Nutritional Information

Carrots and Lentils

Servings Per Recipe: 4
Calories: 350.5

% Daily Value *

protein: 30 %

carbohydrates: 15 %

exchange other carbs:

dietary fiber: 76 %

sugars:

fat: 19 %

saturated fat: 11 %

cholesterol: 1 %

vitamin a iu: 381 %

niacin equivalents: 37 %

vitamin b6: 31 %

vitamin c: 24 %

folate: 66 %

calcium: 9 %

iron: 31 %

magnesium: 30 %

potassium: 27 %

sodium: 10 %

thiamin: 37 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Carrots and Lentils

1 of 20

All Reviews

Jessa Singer

07/29/2016

Helpful

(13)

sueb

06/06/2015

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

Helpful

(8)

hooverball89

04/22/2016

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

Helpful

(6)

DtS

08/27/2015

Helpful

(3)

rachel

08/28/2016

Helpful

(2)

jenn

11/19/2017

Helpful

(2)

Yahmesh

10/02/2019

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.

Helpful

(2)

Kidcook