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

Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, carrots and lentils in olive oil. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Add the garlic 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.

Carrots and Lentils in Olive Oil is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Carrots and Lentils in Olive Oil is something which I’ve loved my whole life.

To begin with this particular recipe, we must 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 it.

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

Cover with a tightly-sealed lid and store in the fridge for up to one month. Warm French Lentils from Barefoot Contessa. Add to the lentils, stir well, and allow the lentils to cool until just. Toss carrots, onion, oil, and turmeric together in a bowl and season with salt and pepper.

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.

While the carrots are roasting, prepare the lentils. Combine the stock and lentils together. Other than the lentils - potatoes, carrots, and some kind of green (spinach, rucola, kale, chard, whatever). The Best Canned Lentils Recipes on Yummly Heat the olive oil in a large saucepan over medium heat.

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