Vegetarian

Turkish Carrots and Lentils (Zeytinyagli Havu is for Side Dish.

Turkish Carrots and Lentils (Zeytinyagli Havu takes 20 minutes to prepare.

Turkish Carrots and Lentils (Zeytinyagli Havu takes 45 minutes to cook.

Turkish Carrots and Lentils (Zeytinyagli Havu makes 5 servings.

The ingredients for Turkish Carrots and Lentils (Zeytinyagli Havu are:

3 tablespoons extra-virgin olive oil
1 1/2 cups thinly sliced onion
3 garlic clove, minced
1 tablespoon tomato paste
2-4 teaspoon ground Aleppo pepper
1 pound carrots, halved lengthwise and thinly sliced (about 3 cups)
3/4 teaspoon sea salt, divided
3 cups water
1 cup uncooked dried green lentils
1/4 teaspoon freshly ground black pepper

Here is how you make Turkish Carrots and Lentils (Zeytinyagli Havu:

1. 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. Lower heat to a simmer for softer carrots, remove from heat for crispy carrots2. 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.Serving Size: 3/4 cupNumber of Servings: 5Recipe submitted by SparkPeople user NWILKER.

The nutritional information for Turkish Carrots and Lentils (Zeytinyagli Havu is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 184.0

• Total Fat: 8.6 g
• Cholesterol: 0.0 mg
• Sodium: 430.8 mg
• Total Carbs: 27.5 g
• Dietary Fiber: 10.8 g
• Protein: 8.7 g