Cheap, nutritious, spicy, and good! That's it in a nutshell! Excellent with grilled meats and a plain green vegetable or salad to cool the palate ... make these! Really! I found the recipe in a Diana Henry cookbook called Plenty.
Turkish Carrots and Lentils with Herbs for Two
2 tbsp. olive oil
1 medium onion, sliced into half moon crescents
2 garlic cloves, minced
¾ tsp. coriander seeds, crushed
½ tsp. red pepper flakes (less if you’re sensitive to spicy heat)
a generous ¼ c. green lentils
3 large carrots, peeled and sliced into coins
1 rounded tbsp. tomato paste
1 tsp. sugar
1 c. vegetable stock (or chicken stock, if you prefer) - plus more as the lentils soak up the stock
salt and black pepper, to taste
1 tbsp. chopped fresh mint, flat-leaf parsley, or dill – your choice
lemon juice, a good squeeze
good olive oil, for drizzling
Making the Dish:
1. Heat the olive oil in a frypan that has a close fitting cover.
2. Add the onions and sauté until wilted. and pale golden.
3. Add the garlic and the coriander and red pepper flakes and stir in, cooking for 2 minutes.
4. Stir in the lentils and carrots and stir to coat everything and toast the lentils just a bit.
5. Add the vegetable or chicken stock, tomato paste, and sugar. Stir everything in well.
6. Bring the mixture to a boil, lower the heat and cover the pan closely. Simmer until the lentils are soft and have just a bit of 'bite'.
7. Just before serving, correct the seasonings by adding salt and black pepper to taste and a good squeeze of lemon juice.
8. Turn the lentils and carrots into a pretty serving dish and sprinkle on your chosen herbs, drizzle with good olive oil, and serve with a couple slices of lemon on the side.
Note: This dish can be served at any temperature ... we like ours hot. Make this dish and enjoy!
Next time I make them, I'm going to make flatbreads to slather the sauce up and have a cold salad platter for picking ... a great Meatless Monday offering!