Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, carrots and lentils in olive oil. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really 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 popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Carrots and Lentils in Olive Oil is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook carrots and lentils in olive oil using 12 ingredients and 4 steps. Here is how you cook that.

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

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

Toss carrots, onion, oil, and turmeric together in a bowl and season with salt and pepper. While the carrots are roasting, prepare the lentils. Scoop out about half with a spoon and set aside. Other than the lentils - potatoes, carrots, and some kind of green (spinach, rucola, kale, chard, whatever).

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.

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. Lentils can be used in soups, salads, or when braised make a great side dish for grilled or roasted. Heat the olive oil in a large saucepan over medium heat. Add the carrots, ground coriander, cumin (if using) salt and pepper and sauté for one minute until the carrots are nicely coated with the seasoned oil.

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