Carrots and Lentils in Olive Oil
Carrots and Lentils in Olive Oil

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, carrots and lentils in olive oil. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Add the garlic and carrots and salt to taste. Cook, stirring, for two to three minutes until the carrots begin to soften. Stir in the dissolved tomato paste, sugar and lentils.

Carrots and Lentils in Olive Oil is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Carrots and Lentils in Olive Oil is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook carrots and lentils in olive oil using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Carrots and Lentils in Olive Oil:
  1. Prepare 1 cup brown, green or black lentils, rinsed
  2. Make ready 3 cups water
  3. Make ready 1/4 cup extra virgin olive oil
  4. Get 1 Onion, halved lengthwise, then sliced thin across the grain
  5. Take 2 teaspoons ground coriander seeds (optional)
  6. Get 4 garlic cloves, minced
  7. Prepare 1 1/2 pounds carrots, peeled and sliced thin diagonally (about 4 cups sliced)
  8. Take 1 Cup thinly sliced (1 inch) Celery
  9. Make ready 1 tablespoon tomato paste dissolved in 1 cup water
  10. Prepare 1 teaspoon sugar
  11. Get to taste Salt
  12. Take 1/2 cup chopped fresh mint

Squeeze the juice from the lemon over the carrots. Top with roasted carrots, then drizzle with harissa and yogurt. Soak lentils in warm water while dicing the onions. Add the lentils, carrots, and zucchini and soy sauce, increase heat to high, bring to boil.

Instructions to make Carrots and Lentils in Olive Oil:
  1. . Combine the lentils with 3 cups water in a saucepan, and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Set a strainer over a bowl, and drain. Save the water!
  2. Heat the oil over medium heat in a heavy casserole or skillet. Add the onion and coriander seeds. Cook, stirring, until the onion is tender, about five minutes.
  3. Add the garlic Celery and carrots and salt to taste. Cook, stirring, for two to three minutes until the carrots begin to soften. Stir in the dissolved tomato paste, sugar and lentils. Add 1 to 1 1/2 cups of the cooking water from the lentils (enough to cover the lentils), salt to taste and half the mint. - Bring to a simmer, and simmer uncovered for 15 - 20 minutes (don't let the carrots get too mushy)
  4. Taste and adjust salt. Remove from the heat, sprinkle on the remaining mint, drizzle with good olive oil and lemon juice to taste. and serve, or allow to cool and serve at room temperature.

Lentils are amazing because the cook fairly quickly and require no soaking. Gotta love that in a bean. You can use multi-colored carrots instead of plain You can serve with plain yogurt (give it a sprinkle of ground cumin or coriander for prettiness of you like), or a little drizzle of good olive oil at the end is. Toss together carrots, parsley, and half of dressing in a bowl. Drain lentils; discard onion and garlic.

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