Carrots and Lentils

This is a great, protein-rich, vegetarian dish of Turkish origin.

Step: 1

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.

Step: 2

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.

Step: 3

Serve carrots and lentils with a spoonful of Greek yogurt.

Per Serving: 351 calories; protein 15g; carbohydrates 46.5g; fat 12.2g; cholesterol 2.8mg; sodium 239.1mg.

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