Turkish Carrots and Lentils


  • 3 TBSP grape seed oil
  • 1 tomato skinned and seeded
  • 1 1/2 cups thinly sliced onion
  • 1 garlic clove
  • 1/2 tsp ground Aleppo pepper
  • 1 lb carrots, halved lengthwise and thinly sliced (3 cups)
  • 3/4 tsp sea salt, divided
  • 3 cups water
  • 1 cup uncooked dried green lentils
  • 1/4 tsp freshly ground black pepper
  • fresh dill sprigs (optional)


Heat oil in a large saucepan over medium heat. Add onion; cook 9 minutes or until lightly browned, stir occasionally. Add garlic; cook 1 minute. Stir in tomato and Aleppo pepper; cook 30 seconds. Stir in carrots and 1/4 tsp salt; cook 1 minute. Remove from heat.
Combine 3 cups water and lentils in a large saucepan, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Uncover, increase heat to medium-high, and stir in onion mixture; cook 2 minutes or until liquid almost evaporates. Stir in remaining 1/2 tsp salt and freshly ground black pepper. Cover with a kitchen towel, and cool to room temperature. Garnish with dill if desired.

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