Turkish Carrots and Lentils (Zeytinyagli Havuç)

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.

Yield: 4 servings (serving size: about 1 cup lentil mixture and 1 tablespoon yogurt)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 357
  • Fat: 12.2g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 7.7g
  • Polyunsaturated fat: 1.2g
  • Protein: 17.4g
  • Carbohydrate: 48.6g
  • Fiber: 10.6g
  • Cholesterol: 3mg
  • Iron: 5mg
  • Sodium: 549mg
  • Calcium: 64mg

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.
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