Turkish Carrots and Lentils (Zeytinyagli Havuç)

Ingredients

• 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)

Preparation

1. 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. 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.