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

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, carrots and lentils in olive oil. One of my favorites. This time, I’m gonna 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 favored of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Carrots and Lentils in Olive Oil is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. 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. Prepare 1 cup brown, green or black lentils, rinsed
  2. Prepare 3 cups water
  3. Make ready 1/4 cup extra virgin olive oil
  4. Take 1 Onion, halved lengthwise, then sliced thin across the grain
  5. Get 2 teaspoons ground coriander seeds (optional)
  6. Take 4 garlic cloves, minced
  7. Make ready 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. Make ready 1 tablespoon tomato paste dissolved in 1 cup water
  10. Make ready 1 teaspoon sugar
  11. Make ready to taste Salt
  12. Take 1/2 cup chopped fresh mint

Add to the lentils, stir well, and allow the lentils to cool until just. cold-pressed olive oil, to cover. Cover with a tightly-sealed lid and store in the fridge for up to one month. This braised lentil dish is a complete meal served topped with an olive oil poached egg. Umbrians love their lentils, and the tiny, beige lentils grown in the fields around Castelluccio are wonderful.

Instructions 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.

Toss together carrots, parsley, and half of dressing in a bowl. Drain lentils; discard onion and garlic. Toss lentils with remaining dressing in another bowl. Transfer to a platter, top with carrot mixture, and serve. Add crushed tomatoes, olive oil, and salt and pepper to taste.

So that’s going to wrap this up for this special food carrots and lentils in olive oil recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!