Name: Carrots and Lentils
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Extra-virgin olive oil - 3 tablespoons; Onion, thinly sliced - 1; Garlic, minced - 1 clove; Carrots, cut into thin half-rounds - 1 pound; Tomato paste - 1 tablespoon; Ground chile pepper - ½ teaspoon; Sea salt - ¼ teaspoon; Water - 3 cups; Lentils - 1 cup; Salt and freshly ground black pepper to taste - 1 cup; Greek yogurt - ¼ cup

Ingredients for - Carrots and Lentils

1. Extra-virgin olive oil 3 tablespoons

2. Onion, thinly sliced 1

3. Garlic, minced 1 clove

4. Carrots, cut into thin half-rounds 1 pound

5. Tomato paste 1 tablespoon

6. Ground chile pepper ½ teaspoon

7. Sea salt ¼ teaspoon

8. Water 3 cups

9. Lentils 1 cup

10. Salt and freshly ground black pepper to taste 1 cup

11. Greek yogurt ¼ cup

How to cook deliciously - Carrots and Lentils

1 . Stage

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.

2 . Stage

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.

3 . Stage

Serve carrots and lentils with a spoonful of Greek yogurt.