Turkish Carrots and Lentils (Zeytinyagli Havuç)

Name: Turkish Carrots and Lentils (Zeytinyagli Havuç)
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1 ½ cups thinly sliced onion; 1 garlic clove, minced; 1 tablespoon tomato paste; ½ teaspoon ground Aleppo pepper; 1 pound carrots, halved lengthwise and thinly sliced (about 3 cups); ¾ teaspoon sea salt, divided; 3 cups water; 1 cup uncooked dried green lentils; ¼ teaspoon freshly ground black pepper; ¼ cup Greek-style yogurt Fresh dill sprigs (optional)

Serves 4

Recipe from Anissa Helou

carrots onions

Method

This recipe tastes even better as leftovers, or after sitting a bit (if possible).

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. Remove from heat.
2
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 at least two minutes or until liquid almost evaporates, but if you prefer softer carrots, cook longer until they reach your desired consistency. 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.

From the farm's kitchen

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