Recipe of Ultimate Carrots and Lentils in Olive Oil

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, carrots and lentils in olive oil. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Carrots and Lentils in Olive Oil is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Carrots and Lentils in Olive Oil is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook carrots and lentils in olive oil using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Carrots and Lentils in Olive Oil:

1. Take brown, green or black lentils, rinsed
2. Prepare water
3. Get extra virgin olive oil
4. Get Onion, halved lengthwise, then sliced thin across the grain
5. Prepare ground coriander seeds (optional)
6. Get garlic cloves, minced
7. Take carrots, peeled and sliced thin diagonally (about 4 cups sliced)
8. Prepare thinly sliced (1 inch) Celery
9. Take tomato paste dissolved in 1 cup water
10. Get sugar
11. Get Salt
12. Prepare chopped fresh mint

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.

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