Carrots and Lentils
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
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Instructions
- Heat oil in a large skillet over medium heat. Add onion; cook and stir until lightly browned, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes. Stir in carrots, tomato paste, ground chile pepper, and sea salt; cook and stir until heated through, about 2 minutes. Remove skillet from heat.
- Meanwhile, combine water and lentils in a saucepan; 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 with salt and black pepper. Cool to room temperature.
- Serve carrots and lentils with a spoonful of Greek yogurt.
Source
Original recipe: View Original