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

Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
30 mins
total:
1 hr 30 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Cook's Note:

Vegetable broth can be substituted for water, if desired.

Nutrition Facts

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)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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
(13)

Most helpful critical review

Rating: 3 stars
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
(2)
25 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/29/2016
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, 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
(13)
Rating: 5 stars
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
(8)
Rating: 4 stars
04/22/2016
for non-vegetarians adding italian sausage does a lot to enhance the flavor. Read More
(6)
Advertisement
Rating: 4 stars
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
(3)
Rating: 4 stars
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
(2)
Rating: 3 stars
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
(2)
Advertisement
Rating: 4 stars
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
(2)
Rating: 5 stars
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
(1)
Rating: 5 stars
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
(1)