Easiest Way to Make Super Quick Homemade Carrots and Lentils in Olive Oil

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, carrots and lentils in olive oil. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Carrots and Lentils in Olive Oil is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Carrots and Lentils in Olive Oil is something which I’ve loved my whole life. They’re fine and they look wonderful.

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