Lentils with Carrots

1. 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. 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. 3

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

• Calories 243.18 kcal — Moderate 12%
• Protein 7.88 g — Moderate 16%
• Carbohydrate 33.38 g 12%
• Total Fat 11.1 g — Moderate 14%
• Saturated Fat 1.93 g — Moderate 10%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 3.06 mg ⌄ Low Source 1%
• Sodium 119.28 mg — Moderate 5%
• Dietary Fiber 12.75 g ↗ Good Source 46%
• Total Sugars 15.84 g --
• Added Sugars 7.44 g — Moderate 15%
• Calcium 66.27 mg ⌄ Low Source 5%
• Iron 2.33 mg — Moderate 13%
• Potassium 629.45 mg — Moderate 13%
• Vitamin A 4.79 mcg ⌄ Low Source 1%
• Vitamin C 9.05 mg — Moderate 10%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅