Carrots and Lentils recipe
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Ingredients
- 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 ½ teaspoon ground chile pepper ¼ teaspoon sea salt 3 cups water 1 cup lentils salt and freshly ground black pepper to taste ¼ cup Greek yogurt
Nutrition Info
- 350.5 caloriescarbohydrate: 46.5 gcholesterol: 2.8 mgfat: 12.2 gfiber: 19 gprotein: 15 gsaturatedFat: 2.2 gservingSize: -sodium: 239.1 mgsugar: 9.8 gtransFat: : -unsaturatedFat: : -
Directions Carrots and Lentils
Directions
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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.