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Lentil and Carrot Stew

4.6
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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
90 min
SERVINGS
4 servings
Dinner Turkish
Lentil and Carrot Stew
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
  • 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
Instructions
1
Heat the oil in a large skillet over medium heat; sauté the onion until it reaches a light brown hue, taking around 5 to 10 minutes. Introduce the garlic into the skillet and cook it until its aroma is released, approximately 2 minutes. Combine the carrots, tomato paste, ground chile pepper, and sea salt into the onion mixture; continue to cook until everything is well combined, roughly 2 minutes. Take the skillet off the heat.
2
Combine water and lentils in a saucepan and bring to a boil. Cover the saucepan, lower the heat to medium-low, and let it simmer for 30 minutes. Remove the lid, increase the heat to medium-high, and stir in the carrot-onion mixture; continue cooking until almost all the liquid has evaporated, taking about 2 minutes more. Season the carrots and lentils with salt and pepper before allowing them to cool down to room temperature.
3
Serve the carrots and lentils alongside a spoonful of Greek yogurt.