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 . . . → Read More: Turkish Carrots and Lentils

Vegetables Medley with Chiles

From Clean Starting: Inspiring You to Eat Clean and Live Well by Tarry Walters


Roasting is a way to prepare a variety of winter vegetables, from roots and tubers to squashes and cabbages. The addition of habanero peppers gives this dish extra hear, which is always welcome on a cold day. If habaneros are . . . → Read More: Vegetables Medley with Chiles

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