Carrots and Lentils in Olive Oil. Add the garlic and carrots and salt to taste. Cook, stirring, for two to three minutes until the carrots begin to soften. Heat the oil in a saucepan and sauté the onion until soft and pale gold.
Combine the stock and lentils together.
Reduce to a simmer and cook until lentils are done.
In a medium sized soup pot set over medium heat add olive oil.
You can cook Carrots and Lentils in Olive Oil using 12 ingredients and 4 steps. Here is how you cook it.
Ingredients of Carrots and Lentils in Olive Oil
- It's 1 cup of brown, green or black lentils, rinsed.
- You need 3 cups of water.
- Prepare 1/4 cup of extra virgin olive oil.
- You need 1 of Onion, halved lengthwise, then sliced thin across the grain.
- You need 2 teaspoons of ground coriander seeds (optional).
- It's 4 of garlic cloves, minced.
- It's 1 1/2 pounds of carrots, peeled and sliced thin diagonally (about 4 cups sliced).
- It's 1 Cup of thinly sliced (1 inch) Celery.
- You need 1 tablespoon of tomato paste dissolved in 1 cup water.
- It's 1 teaspoon of sugar.
- It's to taste of Salt.
- Prepare 1/2 cup of chopped fresh mint.
Once the oil is hot add in the diced onion and saute just until soft. Pour in vegetable stock, red lentils, carrots and coconut milk. The Best Seasoning Lentils Recipes on Yummly Home » Vegetarian Mains » Lentil Stew with Carrots and Potatoes.
Carrots and Lentils in Olive Oil instructions
- . 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!.
- 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..
- 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).
- 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 hearty, vegan Middle Eastern vegetarian lentil stew with carrots and potatoes makes for a nutritious and Heat the oil in a frying pan over medium heat. Mix until onions are all evenly coated yellow. Top with roasted carrots, then drizzle with harissa and yogurt. HOW: Cook the lentils in chicken broth (but feel free to swap out vegetable broth if you're vegetarian!). Turkish food, Turkish food recipes, Turkish food channel, Turkish food at home TURKISH 'ZEYTINYAGLI PIRASA' RECIPE - Leeks And Carrots In Olive Oil - A.