Turkish Carrots and Lentils (Zeytinyagli Havuç)

Turkish Carrots and Lentils (Zeytinyagli Havuç) Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Slightly sweet and spicy, ground Aleppo pepper brightens the sauce, while carrots and yogurt lighten earthy lentils. Serve with a simple romaine salad for a weeknight dinner.


4 servings (serving size: about 1 cup lentil mixture and 1 tablespoon yogurt)

Recipe from

Cooking Light

Nutritional Information

Calories 357
Fat 12.2 g
Satfat 2.8 g
Monofat 7.7 g
Polyfat 1.2 g
Protein 17.4 g
Carbohydrate 48.6 g
Fiber 10.6 g
Cholesterol 3 mg
Iron 5 mg
Sodium 549 mg
Calcium 64 mg


3 tablespoons extra-virgin olive oil
1 1/2 cups thinly sliced onion
1 garlic clove, minced
1 tablespoon tomato paste
1/2 teaspoon ground Aleppo pepper
1 pound carrots, halved lengthwise and thinly sliced (about 3 cups)
3/4 teaspoon sea salt, divided
3 cups water
1 cup uncooked dried green lentils
1/4 teaspoon freshly ground black pepper
1/4 cup Greek-style yogurt (such as Fage)
Fresh dill sprigs (optional)


1. 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.

2. 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.

Anissa Helou,

Cooking Light

October 2009
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