Carrots and Lentils

Carrots and Lentils

Ellen Janet Nestler

"This is a great, protein-rich, vegetarian dish of Turkish origin."
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Ingredients

1 h 30 m servings 352 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 46.7g
  • 15%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat oil in a large skillet over medium heat; cook and stir onion until lightly browned, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes. Stir carrots, tomato paste, ground chile pepper, and sea salt into onion mixture; cook and stir until heated through, about 2 minutes. Remove skillet from heat.
  2. Combine water and lentils in a saucepan and 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 carrots and lentils with salt and pepper and cool to room temperature.
  3. Serve carrots and lentils with a spoonful of Greek yogurt.

Footnotes

  • Cook's Note:
  • Vegetable broth can be substituted for water, if desired.

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Reviews

Read all reviews 9
  1. 10 Ratings

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Most helpful positive review

This is on the mild side, so other herbs can be used for additional flavor! It is great as written, though. Thanks!

Most helpful critical review

This was okay, but I probably wouldn't made it again. Even with all the garlic and onions, it came out rather bland.

Most helpful
Most positive
Least positive
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This is on the mild side, so other herbs can be used for additional flavor! It is great as written, though. Thanks!

Very tasty! I used vegetable stock instead of water . . . added just a little more tomato paste, and then a teaspoon of cumin with the ground chili. Loved it. Oh, and I didn't even bother with ...

Delicious and healthy.

The recipe was good, but the next time I make I will double the amount of tomato paste and chili powder. It needs a little more kick. I liked that it really fills you up.

I cooked this exactly as the directions called for. It had very good flavor but the problem I had was the carrots weren't cooked. They were half cooked. Next time I will add the carrots to the l...

I think as written, this is a four star recipe to me. As others mentioned, it comes out a bit bland. I made it as called for with the exception of cooking my lentils in beef broth. After tasting...

for non-vegetarians, adding italian sausage does a lot to enhance the flavor.

This was okay, but I probably wouldn't made it again. Even with all the garlic and onions, it came out rather bland.

This is a keeper recipe for me. I did use a small can of tomato juice rather than open a can of tomato paste. I may try adding curry next time.

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