Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, carrots and lentils in olive oil. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Cook, stirring, for two to three minutes until the carrots begin to soften. Scoop out about half with a spoon and set aside. Carrots and lentils simmered in a tomato broth create a Turkish-inspired dish that vegetarians and meat-eaters will equally enjoy; serve with a dollop of Greek yogurt. Heat the olive oil in a large saucepan over medium heat.
Carrots and Lentils in Olive Oil is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Carrots and Lentils in Olive Oil is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook carrots and lentils in olive oil using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Carrots and Lentils in Olive Oil:
- Get 1 cup brown, green or black lentils, rinsed
- Get 3 cups water
- Prepare 1/4 cup extra virgin olive oil
- Get 1 Onion, halved lengthwise, then sliced thin across the grain
- Take 2 teaspoons ground coriander seeds (optional)
- Get 4 garlic cloves, minced
- Get 1 1/2 pounds carrots, peeled and sliced thin diagonally (about 4 cups sliced)
- Make ready 1 Cup thinly sliced (1 inch) Celery
- Take 1 tablespoon tomato paste dissolved in 1 cup water
- Make ready 1 teaspoon sugar
- Prepare to taste Salt
- Get 1/2 cup chopped fresh mint
Drizzle olive oil mixture over salad and toss well. Toss together carrots, parsley, and half of dressing in a bowl. Drain lentils; discard onion and garlic. Toss lentils with remaining dressing in another bowl.
Instructions to make Carrots and Lentils in Olive Oil:
- . Combine the lentils with 3 cups water in a saucepan, and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Set a strainer over a bowl, and drain. Save the water!
- Heat the oil over medium heat in a heavy casserole or skillet. Add the onion and coriander seeds. Cook, stirring, until the onion is tender, about five minutes.
- Add the garlic Celery and carrots and salt to taste. Cook, stirring, for two to three minutes until the carrots begin to soften. Stir in the dissolved tomato paste, sugar and lentils. Add 1 to 1 1/2 cups of the cooking water from the lentils (enough to cover the lentils), salt to taste and half the mint. - Bring to a simmer, and simmer uncovered for 15 - 20 minutes (don't let the carrots get too mushy)
- Taste and adjust salt. Remove from the heat, sprinkle on the remaining mint, drizzle with good olive oil and lemon juice to taste. and serve, or allow to cool and serve at room temperature.
Drain lentils; discard onion and garlic. Toss lentils with remaining dressing in another bowl. Transfer to a platter, top with carrot mixture, and serve. Add carrots, celery, cumin and onion to the lentils. Add crushed tomatoes, olive oil, and salt and pepper to taste.
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