Carrots and Lentils in Olive Oil
Carrots and Lentils in Olive Oil

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, carrots and lentils in olive oil. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Carrots and Lentils in Olive Oil is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Carrots and Lentils in Olive Oil is something that I have loved my whole life.

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.

To get started with this particular recipe, we must prepare a few ingredients. You can have carrots and lentils in olive oil using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Carrots and Lentils in Olive Oil:
  1. Make ready 1 cup brown, green or black lentils, rinsed
  2. Make ready 3 cups water
  3. Prepare 1/4 cup extra virgin olive oil
  4. Take 1 Onion, halved lengthwise, then sliced thin across the grain
  5. Prepare 2 teaspoons ground coriander seeds (optional)
  6. Prepare 4 garlic cloves, minced
  7. Get 1 1/2 pounds carrots, peeled and sliced thin diagonally (about 4 cups sliced)
  8. Make ready 1 Cup thinly sliced (1 inch) Celery
  9. Make ready 1 tablespoon tomato paste dissolved in 1 cup water
  10. Make ready 1 teaspoon sugar
  11. Get to taste Salt
  12. 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.

Steps to make Carrots and Lentils in Olive Oil:
  1. . 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!
  2. 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.
  3. 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)
  4. 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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