Ingredients
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3 tablespoons extra-virgin olive oil
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1 onion, thinly sliced
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1 clove garlic, minced
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1 pound carrots, cut into thin half-rounds
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1 tablespoon tomato paste
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½ teaspoon ground chile pepper
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¼ teaspoon sea salt
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3 cups water
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1 cup lentils
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salt and freshly ground black pepper to taste
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¼ cup Greek yogurt
Directions
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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.
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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.
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Serve carrots and lentils with a spoonful of Greek yogurt.
Cook's Note:
Vegetable broth can be substituted for water, if desired.
Nutrition Facts (per serving)
351 | Calories |
12g | Fat |
47g | Carbs |
15g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 351 | |
% Daily Value * | |
Total Fat 12g | 16% |
Saturated Fat 2g | 11% |
Cholesterol 3mg | 1% |
Sodium 239mg | 10% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 19g | 68% |
Total Sugars 10g | |
Protein 15g | 30% |
Vitamin C 14mg | 16% |
Calcium 86mg | 7% |
Iron 6mg | 31% |
Potassium 951mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.