Rating: 4.5 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light October 2009

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary test

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

357 calories; fat 12.2g; saturated fat 2.8g; mono fat 7.7g; poly fat 1.2g; protein 17.4g; carbohydrates 48.6g; fiber 10.6g; cholesterol 3mg; iron 5mg; sodium 549mg; calcium 64mg.
Advertisement