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

Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, carrots and lentils in olive oil. One of my favorites. For mine, I’m gonna make it a little bit tasty. 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’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Carrots and Lentils in Olive Oil is something which I’ve loved my entire life. They are fine and they look fantastic.

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

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

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