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

Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, carrots and lentils in olive oil. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Carrots and Lentils in Olive Oil is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Carrots and Lentils in Olive Oil is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook carrots and lentils in olive oil using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Carrots and Lentils in Olive Oil:
  1. Take 1 cup brown, green or black lentils, rinsed
  2. Prepare 3 cups water
  3. Take 1/4 cup extra virgin olive oil
  4. Take 1 Onion, halved lengthwise, then sliced thin across the grain
  5. Take 2 teaspoons ground coriander seeds (optional)
  6. Take 4 garlic cloves, minced
  7. Prepare 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. Prepare 1 teaspoon sugar
  11. Make ready to taste Salt
  12. Take 1/2 cup chopped fresh mint
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.

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