Carrots and Lentils

Name: Carrots and Lentils
Total time: 90
Yield: 4
Ingredients: 3 tablespoons extra-virgin olive oil; 1 onion, thinly sliced; 1 clove garlic, minced; 1 pound carrots, cut into thin half-rounds; 1 tablespoon tomato paste; ½ teaspoon ground chile pepper; ¼ teaspoon sea salt; 3 cups water; 1 cup lentils; salt and freshly ground black pepper to taste; ¼ cup Greek yogurt

Recipe by Ellen Nestler from allrecipes.com

Dinner 2 Hr. 30 Mins.

Ingredients

4 servings

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3 tablespoons extra-virgin olive oil
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1 onion, thinly sliced
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1 clove garlic, minced
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1 pound carrots, cut into thin half-rounds
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1 tablespoon tomato paste
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½ teaspoon ground chile pepper

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¼ teaspoon sea salt
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3 cups water
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1 cup lentils
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salt and freshly ground black pepper to taste
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¼ cup Greek yogurt

Instructions

Heat oil in a large skillet over medium heat; cook and stir onion until lightly browned, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes. Stir carrots, tomato paste, ground chile pepper, and sea salt into onion mixture; cook and stir until heated through, about 2 minutes. Remove skillet from heat.
Combine water and lentils in a saucepan and bring to a boil. Cover saucepan, reduce heat to medium-low, and simmer for 30 minutes. Remove lid, increase heat to medium-high, and stir in carrot-onion mixture; cook until liquid is almost all evaporated, about 2 minutes more. Season carrots and lentils with salt and pepper and cool to room temperature.
Serve carrots and lentils with a spoonful of Greek yogurt.