Heat oil in a large saucepan over medium heat. Add onion; cook 9 minutes or until lightly browned, stirring occasionally. Add garlic; cook 1 minute. Stir in tomato paste and Aleppo pepper; cook 30 seconds. Stir in carrots and 1/4 teaspoon salt; cook 1 minute. Remove from heat.
Combine 3 cups water and lentils in a large saucepan, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Uncover, increase heat to medium-high, and stir in onion mixture; cook 2 minutes or until liquid almost evaporates. Stir in remaining 1/2 teaspoon salt and freshly ground black pepper. Cover with a kitchen towel, and cool to room temperature. Serve with yogurt. Garnish with dill, if desired.
I halved the recipe just to try it out, i used harissa evoo, added a couple slices of serranos, doubled the allepo, and cut the carrots very small to have them cook quicker. Also let the carrot mixture sit and "simmer" while the lentils cooked to get them "squishier" I'm also not a fan of hard carrots as some of the other reviewers were not. The yogurt and the dill really brought the whole thing together!
This was very good. The yoghurt really makes it pop. I didn't have Aleppo pepper so used cayenne and paprika as someone else mentioned. I also used soy sauce instead of salt and boiled the lentils in vegetable stock, which added flavour. It was a hit with the non-chef part of the equation as well.
It looks gross when it's done. Bland green lentils with bright orange carrots? The taste isn't anything to write home about, but I'm still giving it 3 out of 5 because I am counting on a big flavor boost from the yogurt and additional pepper that I will put into the leftovers...
For a weeknight dinner, this was just about perfect. My whole family - including my six year old - liked it; it was easy; and it was CHEAP at about a dollar per serving even with organic ingredients. We did not have Aleppo so I used a combo of paprika and cayenne as recommended on a Google search for Aleppo substitutes. I used black lentils, and I increased the amount of Greek yogurt, which really made the dish pop. The underdone carrots added great texture, and the dish was really wonderful. I'll be adding this to my list of favorite weeknight dishes.
This simple recipe exceeded my expectations on flavor. I substituted ground chipotle chile, which added a nice smokiness that contrasted well with the yogurt and dill. I also cooked the carrots longer than the recipe said because I prefer carrots on the more-done, less-crunchy side. I will definitely save this recipe and make it again; it is a fast, easy, nutritious dinner. It was sufficient on its own for dinner but would also make a good accompaniment to roast lamb for a special occasion.
AMAZING!! This is even better the next day! It is a great meal and is very filling. The Greek yogurt is absolutely great-- sour cream didn't have the tang needed to compete with the spices. I would definitely make again!
This was so easy and SO delicious! Letting it cool down definitely brought out the flavors. It might not be the fanciest dish, but for the amount of effort it takes to make this and how healthy and filling it is, it's totally worth the five stars. I will definitely be making this again.
I have been cooking CL recipes since the late 80's and can count on one hand the number of recipes I would never try again. About half way through this recipe I thought this might be another BUT when I got it all put together I LOVED IT. Unfortunately I didn't have but 1/2 cup of onions, had to substitute ground chipotle pepper for the Aleppo and I did not have plain yogurt, let alone Greek...I think the yogurt would be great on this and can't wait to make it again using all the proper ingredients. Wonderful vegetarian dish and use of lentils.
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