carrots and lentils

Ingredients

• Servings: 4
• 3 tablespoons extra-virgin olive oil
• 1 onion, thinly sliced
• 1 clove garlic, minced
• 1 pound carrots, cut into thin half-rounds
• 1 tablespoon tomato paste
• 1/2 teaspoon ground chile pepper
• 1/4 teaspoon sea salt
• 3 cups water
• 1 cup lentils
• salt and freshly ground black pepper to taste
• 1/4 cup greek yogurt

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr 30 mins


• 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.
• 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.
• serve carrots and lentils with a spoonful of greek yogurt.