Carrots and Lentils in Olive Oil
Click for larger view
This is an adaptation of a Turkish recipe from Martha Shulman. It is a sweet and savory combination of lentils, onions and carrots that can be served hot or at room temperature, as a main dish or a side. Here we used yellow and white carrots but any will do. If you are serving as a main dish, you may want to add more lentils.
MAKES: 4 Servings
PREP/COOK TIME: 40 minutes
INGREDIENTS
1/2 cup brown, green or black lentils, rinsed
3 cups water
2 Tablespoons extra virgin olive oil
1 onion, halved lengthwise, then sliced thin across the grain
1 teaspoon coriander seeds
4 garlic cloves, minced
1 pound carrots, peeled and sliced thin
1 tablespoon tomato paste dissolved in 1 cup water
1 teaspoon salt
½ cup chopped fresh mint
DIRECTIONS
Combine the lentils with 3 cups water in a saucepan, and bring to a boil. Reduce the heat, cover and simmer for 10 minutes. Set a strainer over a bowl, and drain.
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. 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. 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 to 20 minutes until the lentils are tender and much of the liquid has evaporated. Taste and adjust salt. Remove from the heat, sprinkle on the remaining mint and serve.
