Turkish Carrots and Lentils (Zeytinyagli Havuç) |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Slightly sweet and spicy, ground Aleppo pepper brightens the sauce, while carrots and yogurt lighten earthy lentils. Serve with a simple romaine salad for a weeknight dinner. Ingredients:
3 tablespoons extra-virgin olive oil |
1 1/2 cups thinly sliced onion |
1 garlic clove, minced |
1 tablespoon tomato paste |
1/2 teaspoon ground aleppo pepper |
1 pound carrots, halved lengthwise and thinly sliced (about 3 cups) |
3/4 teaspoon sea salt, divided |
3 cups water |
1 cup uncooked dried green lentils |
1/4 teaspoon freshly ground black pepper |
1/4 cup greek-style yogurt (such as fage) |
fresh dill sprigs (optional) |
Directions:
1. Heat oil in a large saucepan over medium heat. Add onion; cook 9 minutes or until lightly browned, stirring occasionally. Add garlic; cook 1 minute. Stir in tomato paste and Aleppo pepper; cook 30 seconds. Stir in carrots and 1/4 teaspoon salt; cook 1 minute. Remove from heat.
2. Combine 3 cups water and lentils in a large saucepan, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Uncover, increase heat to medium-high, and stir in onion mixture; cook 2 minutes or until liquid almost evaporates. Stir in remaining 1/2 teaspoon salt and freshly ground black pepper. Cover with a kitchen towel, and cool to room temperature. Serve with yogurt. Garnish with dill, if desired.
|
|