Turkish carrots with lentils & herbs
We seem to permanently have a half-empty bag of carrots in the bottom of the fridge. This side dish puts them to excellent use and any leftovers are perfect for lunchboxes.
Turkish Carrots & Lentils with Herbs – serves 4-6 as a side dish
- 4 tbsp olive oil
- 1 onion, halved and thinly sliced
- 4 garlic cloves, finely chopped
- 1½ tsp coriander seeds, crushed
- ¼-½ tsp dried chilli flakes
- 100g green or Puy lentils
- 6 large carrots, sliced
- 2 tbsp tomato purée
- 2 tsp caster sugar
- 275ml vegetable stock/water
- 2 tbsp chopped mint, parsley or dill
- good squeeze of lemon juice
- extra virgin olive oil, to serve
Heat the oil in a saucepan and sauté the onion until soft and pale gold. Add the garlic and spices and cook for 2 minutes. Then add everything else except the herbs, lemon juice and extra-virgin olive oil.
Bring to the boil and cook until the carrots are tender and the liquid has been absorbed – about 30 minutes.
Taste, add the herbs and lemon juice and season with salt and pepper. Add a generous slug of extra-virgin olive oil and serve warm, hot or at room temperature.
(Original recipe from Food From Plenty by Diana Henry, Mitchell Beazley, 2010.)
Looks so good