Recipes for "carrots"

Preheat oven to 325 degrees F (165 degrees C).

Bring carrots and water to a boil in a saucepan over high heat. Reduce heat to medium, cover, and steam until the carrots are just tender, about 5 minutes.

Meanwhile, stir together the apricot preserves, cornstarch, dried apricots, and raisins in a saucepan. Place over medium heat, and cook until the mixture bubbles, thickens, and turns clear, 2 to 3 minutes.

Once the carrots have cooked, drain, and stir into the apricot preserves. Pour into a baking dish, and bake in preheated oven until the sauce has thickened further, and turned light brown, about 15 minutes.

Cut them first crosswise into 2 1/2-inch long segments. Then cut 1/4-inch thick slices lengthwise. Stack the slices and cut them again into 1/4-inch thick batons.

Place the carrots and daikon radishes in a large bowl. Sprinkle with 4 teaspoons of sugar and 2 teaspoons of salt. Use your clean hands to toss the carrots and daikon with the salt and sugar until well coated.

Continue to mix the carrots and daikon with your hands until they begin to soften, about 3 minutes. They are ready once you can bend a piece of daikon all the way over without it breaking.

Transfer the carrots and daikon to a colander, rinse with cool water and drain well.

In a bowl (a 8 cup pyrex measuring cup works great for this) mix together one cup of sugar, the white vinegar and the warm water, until the sugar dissolves.

Prepare clean jars. Pack the daikon and carrots tightly into the jars. Pour over the pickling liquid to cover. Seal. Refrigerate.

The pickles should sit at least overnight before eating; their flavor will improve with time. They should last 4 to 6 weeks in the refrigerator.

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Preheat oven to 350 degrees F (175 degrees C).

Place carrots in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6-10 minutes. Drain. Meanwhile, in a small bowl combine crushed crackers with 1 tablespoon melted margarine. Mix well and set aside.

In a medium skillet over low heat, heat the remaining 2 tablespoons of margarine and saute onions until tender. Stir in flour, salt and pepper. Cook for a few minutes, stirring to prevent browning. Gradually pour in milk, stirring constantly. Increase heat to medium and cook until bubbly and thickened. Add cheese and stir until smooth. Fold in carrots.

Pour mixture into a 9x12 inch baking dish and sprinkle with the crumb mixture.

Bake in preheated oven for 20 minutes, or until bubbly and golden brown.

Place carrots in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, 10 to 15 minutes. Drain and transfer to a serving bowl.

Combine brown sugar, butter, and bourbon together in a saucepan. Bring to a simmer; cook and stir until thickened, about 10 minutes. Pour glaze over carrots and serve immediately.

Heat the oil in a large skillet over medium-high heat. Add the onion, and season with cumin, turmeric, coriander, chili powder and salt. Cook and stir until onion is browned.

Reduce the heat to medium, and stir in the potatoes, carrots and peas. Stir to coat, then cover and cook until potatoes are tender, about 20 minutes. Stir occasionally, and add water if necessary to keep food from sticking to the pan.

Place carrots into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain.

Melt butter in a skillet over medium heat. Stir in carrots; cook and stir for 1 to 2 minutes.

Sprinkle Parmesan cheese on top. Wait 30 seconds before stirring into carrots. Cook and stir for 2 more minutes.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add baby carrots, cover, and steam until tender, 3 to 6 minutes. Transfer to a serving dish.

Place honey, butter, vanilla extract, and vinegar in a small microwave-safe bowl and heat on high for 30 seconds in microwave oven; stir until combined. Pour glaze over carrots; season with salt and black pepper.

Bring carrots and water to a boil in a saucepan. Reduce heat to low; simmer until carrots are tender, about 10 minutes. Drain carrots.

Stir in butter until coated, then stir in brown sugar, ginger, and salt. Return to a boil; cook, stirring often, until carrots are glazed, 2 to 3 minutes.

Place the carrots in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook until almost done, about 5 minutes depending on how thick you slice them. Drain, and transfer to a large bowl. Add the bell pepper and onion to the bowl with the carrots.

While the carrots are cooking, combine the vinegar, oil, tomato soup and sugar in a saucepan. Bring to a boil, and cook for 1 minute. Pour the hot dressing over the vegetables. Serve immediately, or store in the refrigerator in a covered container and serve within 1 week.

Preheat the oven to 425 degrees F (220 degrees C).

Pat chicken dry with paper towels; cut out backbone using kitchen shears (save backbone for stock or another use). Flip chicken, breast-side up, forcefully press chicken down to flatten; generously season with salt.

Heat olive oil in a large oven-safe cast-iron skillet over medium-high heat. Add chicken, skin-side down; cook until golden, 6 to 7 minutes. Transfer chicken to a plate, skin-side up.

Add onion to the same skillet; cook and stir until softened, 2 to 3 minutes. Add beer; scrape the browned bits of food off the bottom of the skillet with a wooden spoon. Continue cooking until most of the beer is reduced, 2 to 4 minutes. Stir in chicken broth, carrots, lemon, rosemary, and thyme. Arrange chicken, skin-side up, over vegetables.

Roast in the preheated oven until chicken is golden brown and crispy, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read 165 degrees F (74 degrees C). Transfer chicken and vegetables to a large platter; rest, uncovered.

Bring broth and juices in the skillet to a boil; cook until sauce is thickened, about 10 minutes. Season sauce with salt.

Slice chicken; serve with sauce.

Line a roasting pan with aluminum foil.

Place the carrots, red onion wedges, and crushed garlic cloves on the pan and sprinkle with chopped rosemary. Drizzle with olive oil and toss to combine so that the carrots and onions are lightly coated. Sprinkle with salt and pepper.

Roast at 400°F for 30 to 40 minutes until well browned and caramelized around the edges.

Remove from pan and place in a serving dish to serve.

Slice the carrots into 1/8 to 1/4-inch discs or diagonally. Try to cut the pieces so they are about the same size as each other so they cook evenly.

Melt the butter in a skillet over medium-high heat and then add the carrots. Toss to combine and reduce the heat to medium. Sprinkle the salt over carrots and toss again. Sauté for 3-4 minutes.

Add the sugar and white pepper (if using) and toss to combine. Add the stock. Cover the skillet and cook for another 3 minutes.

Uncover the skillet and increase heat to medium-high. Toss the carrots once or twice to keep them moving, and cook away most of the liquid. Turn off the heat and taste. Add more salt and sugar to taste.

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In a large, wide sauté pan, heat the butter on medium heat until melted. Add the carrots and toss to coat. Sprinkle with salt. Cook for 3-4 minutes.

Add the maple syrup and cook for a minute more. Add the orange juice. Cover the pan and cook for 3 more minutes.

Uncover the pan and increase the heat to medium high. Stir the carrots occasionally, and cook until almost all of the liquid has evaporated. Remove from heat.

Serve.

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With the tip of a sharp knife, poke each lamb shank 4 to 6 times to pierce through its outer membrane. Place them into the Instant Pot with 2 cups of water (or use one of the other cooking methods mentioned above).

Scatter the onions on top and sprinkle in the advieh, felfel, turmeric, curry powder, black pepper, and 1 teaspoon salt. Stir to incorporate the seasonings in water.

Secure the lid on the Instant Pot, set the steam valve to “Sealing,” and set it to cook on high pressure for 40 minutes.

John Robinson / Simply Recipes

In a large pot add 3 quarts of water, the basmati rice, and 1/2 cup salt. Promise the rice won’t be too salty. This is your only chance to get the rice seasoned from within. Don’t worry about oversalting it. If using table salt, use 1/4 cup.

You don’t need to rinse the rice and there should be enough water for the rice to freely float and tumble around as it cooks.

Set the pot over high heat. As soon as it comes up to a boil, cover it with a lid and reduce the heat to maintain a simmer for 12 to 15 minutes, stirring occasionally with a wooden spoon. Don’t stray too far from the stovetop since it may bubble up and overflow. If that happens, take the lid off until the bubbles subside then place it back on slightly ajar.

The rice is done when tender but not mushy, and you can no longer see small white dots on the rice kernels—the dots indicate the rice is undercooked inside.

Place a colander in the sink and drain the rice into it. Do not rinse it. Let it fully drain and cool slightly.

John Robinson / Simply Recipes

Dry and set the same pot over medium heat. No need to rinse it out. Add 2 tablespoons oil and when it is hot and rippling but not smoking add the cumin seeds.

Immediately reduce the heat to the lowest setting and add the cooked rice. Stir to distribute the cumin seeds throughout. Spread the rice to evenly cover the bottom of the pot. Cover and cook for 10 to 15 minutes. The bottom layer may get crispy and lightly browned—that’s okay! The rice kernels on top should slightly curl, looking like a crescent moon. Turn the stove off but keep the lid on.

John Robinson / Simply Recipes

In a small saucepan, add the almonds, pistachios, and just enough water to barely cover them. Set the saucepan over high heat and bring it to a boil for 2 minutes. Set a colander in the sink and drain the nuts well. Transfer them into a small bowl and set it aside.

John Robinson / Simply Recipes

In a small frying pan, add the sultanas and 1/2 cup oil. Set it over medium heat. Fry the sultanas, stirring frequently, until they puff up into tiny plumb balls. This will take 3 to 5 minutes, depending on how fresh the sultanas are.

Set a fine mesh strainer or heat-proof colander over a bowl and drain the sultanas. Transfer them into a small bowl and set it aside. The oil can be discarded.

John Robinson / Simply Recipes

John Robinson / Simply Recipes

John Robinson / Simply Recipes

John Robinson / Simply Recipes

In the same frying pan, heat the remaining 1 tablespoon oil over medium heat. Add the carrots and cook, stirring occasionally, until tender and cooked through, 8 to 10 minutes. The carrots should not brown. If they start darkening, stir in 1 tablespoon of water to cool the pan and stop the browning.

John Robinson / Simply Recipes

Use a large spoon to gently stir the rice, scraping the lightly golden crust on the bottom of the pot, if any.

On the same serving platter, spoon about half of the cooked rice. Top it with half of the boiled almonds and pistachios followed by half of the fried sultanas and carrots. Repeat again with a layer of the remaining rice, nuts, sultanas, and carrots. Serve warm.

John Robinson / Simply Recipes

John Robinson / Simply Recipes

John Robinson / Simply Recipes

When the lamb is done cooking in the Instant Pot, do a quick release of the pressure by carefully moving the steam valve to “Venting.” Use an oven mitt or a thick kitchen towel to avoid burning yourself! When all the pressure is released, open the lid. The lamb will be tender, and the meat will pull away from the bone easily.

Carefully transfer the lamb onto one side of a serving platter large enough to hold the lamb and the rice.

Do not discard the lamb cooking liquid. It is so flavorful and perfect for serving alongside for sipping or drizzling over the lamb and rice.

Refrigerate any leftover lamb or rice in separate containers for up to 5 days.

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John Robinson / Simply Recipes

John Robinson / Simply Recipes

Bring a small saucepan or kettle with about 2 cups of water to a boil over high heat. Place the dried chiles in a small heatproof bowl and carefully add enough boiling water to cover them—I used about 1 cup of water. Set the bowl aside for 30 minutes to allow the chiles to rehydrate.

Ciara Kehoe / Simply Recipes

If you have a gas stove, set a burner to high heat. Use a pair of tongs to place a bell pepper directly on the flame. You can use two burners, one for each pepper.

If you have the grill already on (you won’t need it quite yet to cook the chicken since it needs to marinate), set the peppers on the grill over high heat.

For both methods, turn them as the skin blackens until fully charred all around. Transfer the charred peppers into a medium bowl and cover the bowl with a large plate to seal in the steam and loosen the skin.

Once cool enough to handle, use your hands to peel off the blackened skin and remove the seeds. Roughly chop the peppers and transfer them into a food processor.

Ciara Kehoe / Simply Recipes

In a small skillet set over medium heat, add the caraway and cumin seeds. Toast, stirring frequently, until they turn a light golden brown and are fragrant, about 2 minutes. Grind the toasted seeds in a spice grinder, blender, or with a mortar and pestle. Then, transfer them into the food processor. They don’t have to be finely ground. It’s okay if it’s a little coarse.

Ciara Kehoe / Simply Recipes

Drain the rehydrated chiles, remove and discard the stems, and add the chiles into the food processor along with the garlic, 1/4 cup plus 3 tablespoons olive oil, smoked paprika, tomato paste, red wine vinegar, and 2 teaspoons salt. You can discard the chile soaking liquid. Blitz the mixture until smooth like a purée. You’ll have about 1 cup of harissa paste.

Don’t have a food processor? Finely chop the chiles, peppers, and garlic on a cutting board with a sharp chef’s knife and stir with the remaining ingredients for a slightly coarser harissa.

Spoon about a third of the harissa into a little serving bowl, cover, and refrigerate until you are ready to eat. You will use the remaining harissa to marinate the chicken. Harissa keeps in the fridge, covered, for a good week.

Ciara Kehoe / Simply Recipes

Rest the chicken breast side up on a cutting board. Use a sharp chef’s knife to cut a few deep slashes, about 2 inches wide, through the legs and breasts to allow the harissa to soak deeper into the meat. You’ll be cutting through the skin and meat down to the bones.

Flip the bird breast side down and use large kitchen scissors to cut down each side of the backbone. You will be cutting through the rib bones, not the backbone itself. Remove and discard the backbone, or perhaps save it for stock.

Use your hands to open up the bird slightly, then turn it breast side up again. Use the palm of your hand and your body weight to press it down firmly over the breastbone. The aim is to flatten the bird so it cooks in a single layer.

Ciara Kehoe / Simply Recipes

Spoon the harissa reserved to marinate the chicken onto the bird. Use your hands to rub it all over and into the slashes and crevices for maximum flavor. Set the chicken breast side up on a sheet pan, or large platter if a sheet pan will not fit into your fridge. Slide it into the fridge to marinate for a minimum of 2 hours, but I recommend 24 hours.

Ciara Kehoe / Simply Recipes

For a charcoal grill: Light the coals on fire and place them in the grill along two sides, opposite each other. The chicken will cook in the center of the grill between the fire, not over it, with even heat coming from two sides. Then, add a couple lumps of wood chunks—any kind, like oak, apple, cherry, or hickory—on top of the fire.

For a gas grill: If you have three burners, light two of them set to medium heat, one at each end. The chicken will cook in the center over the burner that’s off. For a two-burner grill, light just one set to medium heat. The chicken will cook over the burner that’s off. Rest a couple lumps of wood chunks directly on the lit burners so that it catches on fire and smolders as the chicken cooks.

Ciara Kehoe / Simply Recipes

Take the marinated chicken out of the fridge. No need to wait to get it to room temperature. Place it breast side up on the grill. There shouldn’t be any lit coals or burners turned on right beneath it. The smoke from the wood chunks will come, no need to wait for it before placing the chicken on the grill.

Shut the lid to trap in smoke and cook for about 1 1/2 hours. Check it once or twice, using tongs to rotate it 180 degrees to make sure it cooks evenly—the side closest to the fire will cook faster—but keep it breast side up.

Ciara Kehoe / Simply Recipes

Bring a large pot of water to a boil over high heat with 1 tablespoon salt. Once boiling, add the carrots and cook for 5 minutes. Drain well into a colander set in the sink. Transfer the carrots into a medium bowl and drizzle in the remaining 1 tablespoon olive oil, the remaining 1 teaspoon salt, and 1/2 teaspoon black pepper. Set it aside.

Ciara Kehoe / Simply Recipes

After 1 1/2 hours, check the internal temperature of the chicken with a thermometer. It should be about 160°F when probed in a few places. Use tongs to flip it breast side down and keep cooking until the internal temperature is at least 165°F.

Probe the chicken in a few places, say once on each leg and once on each breast. Poke the probe deep into the meat but avoid touching a bone or you will get a false reading. Also, make sure you don’t probe all the way through and out the other side—you’ll be reading your grill bars.

Toward the end of cooking, you can slide it a little closer to the fire so it finishes crisping up over a higher heat but you may not need to—after all, a roast chicken in your oven gets beautifully crispy without ever seeing any flames.

When it’s done cooking, slide the chicken far from the fire to keep warm while you cook the carrots. Use tongs to lay the carrots perpendicular to the grill bars directly over the fire and cook for 8 to 10 minutes flipping them regularly until lightly charred and tender all the way through.

Ciara Kehoe / Simply Recipes

Transfer the carrots onto a large serving platter. Place the chicken on top, sprinkle it with cilantro, and serve with the reserved harissa.

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Ciara Kehoe / Simply Recipes

Rinse chicken and pat dry with paper towels. Season well with salt and pepper. Stuff with lemon, thyme and half of the garlic cloves.

Using butcher's string, secure the wings and legs to the body.

Place the chicken in a small roasting pan or large, deep, oven-proof heavy skillet. Surround with the carrots and remaining garlic, then add 1 cup of chicken stock. Drizzle with olive oil.

Place the chicken in the oven at 425°F (220°C).

Roast until chicken is golden and carrots are well caramelized, 1 1/4 to 1 1/2 hours, basting with broth and pan juices every 15 minutes for the first 45 minutes. Add more stock if the pan looks dry.

If you are using a convection oven, start at 425°F (220°C) then reduce to 375°F (190°C) after the first 15 minutes.

Transfer the chicken, carrots, and garlic to a platter. Discard the twine, thyme, and lemon, and let the chicken rest for 10 to 15 minutes.

Skim fat from pan juices and discard. Add 1 tablespoon vinegar to remaining pan juices, taste and add more to taste. Serve over the chicken.

Season chicken thighs with paprika, salt, and pepper.

Heat oil in a skillet over medium-high heat. Place chicken thighs skin-side down in the skillet and cook, without moving, until golden brown, 7 to 9 minutes. Flip thighs over and cook for an additional 3 to 5 minutes. Remove from the skillet and set aside.

Add potatoes, cut side down, and cook over medium-high heat until golden brown, 3 to 5 minutes. Add carrots and onions and cook until onions are soft and translucent, 8 to 10 minutes. Stir in 3/4 cup chicken broth, scraping up all the browned bits.

Dissolve corn starch in 1/4 cup chicken broth and pour into the skillet. Stir until well combined.

Place chicken thighs over vegetables, cover, and cook until carrots are tender and chicken is no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season with additional salt and pepper if needed.

Gather all ingredients.

Place carrots into a large saucepan; pour in enough water to reach depth of 1 inch and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.

Melt butter in the same saucepan over low heat. Stir in brown sugar, salt, and white pepper until dissolved.

Add carrots to the saucepan and toss until coated in the brown sugar mixture. Cook and stir until carrots are heated through and fully coated with glaze, 1 to 3 more minutes.

Serve hot and enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Place whole carrots in a baking dish and drizzle with olive oil; toss until carrots are completely covered with oil. Drizzle honey over carrots, then season with salt and pepper; mix until well coated.

Bake in the preheated oven until carrots are just tender, about 30 minutes, or longer if you prefer softer carrots.

Serve hot and enjoy!

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.

Stir olive oil and garlic salt together in a small bowl; pour into a large resealable plastic bag. Add carrots to the plastic bag, seal, and shake to coat carrots completely in oil mixture. Arrange coated carrots onto the prepared baking sheet.

Roast carrots in preheated oven until crisp-tender, about 45 minutes. Sprinkle 1/4 cup Parmesan cheese over carrots and continue roasting until cheese is lightly browned, 5 to 10 minutes. Garnish with additional Parmesan cheese to serve, according to your taste.

Gather the ingredients.

Place carrots in a pot of salted water; bring to a boil. Reduce heat to a low boil and cook until tender but not mushy, about 15 minutes. Drain and return carrots to the pot.

Place the pot with carrots over the lowest possible heat setting. Stir in brown sugar, butter, salt, and pepper. Cook until sugar is bubbly, 3 to 5 minutes.

Serve hot.

Gather all ingredients.

Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes.

Drain and transfer carrots to a serving bowl.

Melt butter in a saucepan over medium-low heat. Stir maple syrup into melted butter and cook until warmed, 1 to 2 minutes.

Pour over carrots and toss to coat; season with salt and ground black pepper.

Melt butter in a heavy skillet over medium-high heat until foaming. Add carrots and salt; cook and stir in hot butter until liquid evaporates and carrots begin to brown around the edges, 5 to 6 minutes.

Reduce heat to medium-low and pour in bourbon carefully. Cook and stir until bourbon is almost evaporated, about 2 minutes. Sprinkle in brown sugar; cook and stir until carrots are almost cooked through, about 5 minutes more.

Increase heat to medium-high and cook until glaze thickens, 15 to 30 seconds. Season with ground black pepper and cayenne pepper. Transfer carrots to a serving dish and garnish with thyme leaves.

Place carrots in a large pot and cover with salted water. Bring to a boil over high heat and cook until carrots are tender, about 15 minutes. Remove from the stove and drain carrots in a strainer.

Return the pot to the stove, add butter, and reduce the heat to medium-low. When butter is melted, stir in brown sugar and honey.

Add carrots and stir until evenly coated. Cook for 5 more minutes before serving.

Enjoy!

Gather all ingredients.

Cook carrots in a large pot of boiling water until tender, about 8 to 10 minutes.

Strain carrots, leaving just enough of the cooking water to cover the bottom of the pan; set carrots aside.

Stir in brown sugar and butter; simmer and stir until butter melts.

Return carrots to the pot and toss to coat. Cover and let sit for a few minutes to allow flavors to mingle.

Preheat the oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking dish with aluminum foil; set aside.

Combine carrots, olive oil, salt, and pepper in a resealable plastic bag and seal well; alternatively, use the carrot bag. Toss to coat evenly. Pour carrots into the prepared baking dish.

Bake in the preheated oven until tender, about 30 minutes. Sprinkle balsamic vinegar over carrots; shake the dish to coat evenly. Return to the oven and continue baking until liquid is absorbed, 5 to 10 minutes. Serve hot.

Place carrots in a saucepan with enough water to cover. Bring to a boil and cook until tender, about 10 minutes.

Remove from heat and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper.

Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.

In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.

Place carrots in a shallow saucepan and cover with water; bring to a boil. Continue to boil until tender, 4 to 8 minutes. Drain and return to the pan.

Pour orange juice over carrots and mix well. Simmer over medium heat for 3 to 5 minutes. Stir in brown sugar, butter, and salt; cook until sugar and butter melt.

Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.

Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley.

Preheat oven to 325 degrees F (165 degrees C). Lightly grease the bottom of a 9x13 inch baking dish.

Toss carrots with onion, and add Worcestershire sauce, oregano, monosodium glutamate, garlic powder, salt and pepper.

Bake for 45 minutes, or until tender. Turn oven off and add honey and butter, mixing thoroughly. Place dish back in the warm oven for a few minutes. Serve immediately.

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.