Lentils with Carrots

Name: Lentils with Carrots
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Greek, Indian, Israeli, Lebanese, Turkish
Ingredients: 1 lb Carrot; 0.5 tsp Chili Pepper; 3 tbsp Extra-Virgin Olive Oil; 1 clove Garlic; 1 cup Lentils; 1 whole Onion; 0.25 cup Plain Greek Yogurt; 1 dash Salt & Pepper; 0.25 tsp Sea Salt; 1 tbsp Tomato Paste; 3 cups Water

Dinner 🍽️Lunch 🥪Soup 🍲 Greek 🇬🇷Indian 🇮🇳Israeli 🇮🇱Lebanese 🇱🇧Turkish 🇹🇷 Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Plant-Based 🌻Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Lentils with Carrots brings together tender legumes and sweet carrot half-moons simmered in a lightly spiced, tomato-enriched broth. The touch of chile and garlic balances the natural sweetness, while a spoonful of Greek yogurt adds cool creaminess. Serve this comforting bowl for a cozy weeknight dinner or as a hearty vegetarian lunch.

Prep15 mins
Cook45 mins
Serves4
DifficultyEasy

1

Warm oil in a large skillet over medium heat. Add the onion; cook and stir until lightly browned, 5 to 10 minutes. Add the garlic; cook and stir until fragrant, about 2 minutes. Stir in the carrots, tomato paste, ground chile pepper, and sea salt; cook and stir until heated through, about 2 minutes. Take the skillet off the heat.
2

Meanwhile, put water and lentils in a saucepan; bring to a boil. Cover the saucepan, lower the heat to medium-low, and simmer for 30 minutes. Take off the lid, raise the heat to medium-high, and stir in the carrot-onion mixture; cook until the liquid is nearly evaporated, about 2 minutes more. Season with salt and black pepper. Let cool to room temperature.
3

Serve the carrots and lentils with a spoonful of Greek yogurt.