Carrots and Lentils in Olive Oil
Carrots and Lentils in Olive Oil

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, carrots and lentils in olive oil. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Carrots and Lentils in Olive Oil is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Carrots and Lentils in Olive Oil is something that I’ve loved my whole life. They are fine and they look wonderful.

Add the garlic and carrots and salt to taste. Cook, stirring, for two to three minutes until the carrots begin to soften. Stir in the dissolved tomato paste, sugar and lentils.

To begin with this recipe, we must prepare a few ingredients. You can have carrots and lentils in olive oil using 12 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Carrots and Lentils in Olive Oil:
  1. Get 1 cup brown, green or black lentils, rinsed
  2. Take 3 cups water
  3. Take 1/4 cup extra virgin olive oil
  4. Prepare 1 Onion, halved lengthwise, then sliced thin across the grain
  5. Get 2 teaspoons ground coriander seeds (optional)
  6. Make ready 4 garlic cloves, minced
  7. Prepare 1 1/2 pounds carrots, peeled and sliced thin diagonally (about 4 cups sliced)
  8. Take 1 Cup thinly sliced (1 inch) Celery
  9. Get 1 tablespoon tomato paste dissolved in 1 cup water
  10. Get 1 teaspoon sugar
  11. Take to taste Salt
  12. Prepare 1/2 cup chopped fresh mint

Toss carrots, onion, oil, and turmeric together in a bowl and season with salt and pepper. While the carrots are roasting, prepare the lentils. Scoop out about half with a spoon and set aside. Other than the lentils - potatoes, carrots, and some kind of green (spinach, rucola, kale, chard, whatever).

Steps to make Carrots and Lentils in Olive Oil:
  1. . Combine the lentils with 3 cups water in a saucepan, and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Set a strainer over a bowl, and drain. Save the water!
  2. Heat the oil over medium heat in a heavy casserole or skillet. Add the onion and coriander seeds. Cook, stirring, until the onion is tender, about five minutes.
  3. Add the garlic Celery and carrots and salt to taste. Cook, stirring, for two to three minutes until the carrots begin to soften. Stir in the dissolved tomato paste, sugar and lentils. Add 1 to 1 1/2 cups of the cooking water from the lentils (enough to cover the lentils), salt to taste and half the mint. - Bring to a simmer, and simmer uncovered for 15 - 20 minutes (don't let the carrots get too mushy)
  4. Taste and adjust salt. Remove from the heat, sprinkle on the remaining mint, drizzle with good olive oil and lemon juice to taste. and serve, or allow to cool and serve at room temperature.

This braised lentil dish is a complete meal served topped with an olive oil poached egg. Umbrians love their lentils, and the tiny, beige lentils grown in the fields around Castelluccio are wonderful. Lentils can be used in soups, salads, or when braised make a great side dish for grilled or roasted. Heat the olive oil in a large saucepan over medium heat. Add the carrots, ground coriander, cumin (if using) salt and pepper and sauté for one minute until the carrots are nicely coated with the seasoned oil.

So that is going to wrap this up for this special food carrots and lentils in olive oil recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!