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

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, carrots and lentils in olive oil. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Carrots and Lentils in Olive Oil is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Carrots and Lentils in Olive Oil is something that I’ve loved my whole life.

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.

To begin with this particular recipe, we must first prepare a few components. 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. Get 1 cup brown, green or black lentils, rinsed
  2. Prepare 3 cups water
  3. Make ready 1/4 cup extra virgin olive oil
  4. Make ready 1 Onion, halved lengthwise, then sliced thin across the grain
  5. Get 2 teaspoons ground coriander seeds (optional)
  6. Make ready 4 garlic cloves, minced
  7. Make ready 1 1/2 pounds carrots, peeled and sliced thin diagonally (about 4 cups sliced)
  8. Take 1 Cup thinly sliced (1 inch) Celery
  9. Take 1 tablespoon tomato paste dissolved in 1 cup water
  10. Take 1 teaspoon sugar
  11. Make ready to taste Salt
  12. Get 1/2 cup chopped fresh mint

Vegetarian lentil soup is low in fat but high in fiber, protein, and flavor, and, cooking with lentils is a great way to stretch your food budget since they are so This simple vegetarian and vegan lentil soup recipe calls for lots of healthy vegetables, including potatoes, carrots, celery, and spinach, so it really. Dried mint and olive oil flavour the green lentils and aubergine/eggplant beautifully. We make this recipe using the Turkish Zeytinyagli method (Vegetables cooked in olive oil) and it's important to let the dish cool in the pan so it can rest and the flavors develop. Passed on to me by my grandmother and.

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.

In a large saucepan, heat a bit of olive oil over medium heat. Cover with a tightly-sealed lid and store in the fridge for up to one month. Produce - yellow onion, carrot, garlic, ginger, sweet potatoes, cilantro. Spices - cumin, coriander, turmeric, paprika, cinnamon, salt. How to Make Sweet Potato Soup with Lentils.

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