It can be difficult to really feel full after eating vegetables. As tasty and healthy as they are, sometimes they do leave you wanting a little more. That is, until you pair them with something that's completely filling and just as delicious, such as the lentils that work perfectly with carrots in the recipe below.
And in this recipe, there's no need to even boil the lentils. The dish is prepared almost in its entirety and then at the very end, a can of lentils is added, giving them just enough time to completely warm through. And that means that this dish is not only completely satisfying, but it can also be on the table in under 30 minutes.
Carrots and Lentils in Olive Oil
5
10 minutes
20 minutes
30 minutes
3 tablespoons olive oil
1 red onion, chopped into wedges
1 teaspoon coriander seeds
4 garlic cloves, minced
1 1/2 pounds carrots, peeled and thinly sliced (about 4 cups of sliced carrots)
1 tablespoon tomato paste dissolved in 1 cup of warm water
1 teaspoon sugar
1/2 cup fresh mint, finely chopped
1 15-ounce can of lentils, drained and rinsed
Heat the olive oil in a large heavy skillet over medium heat. Add the onion and coriander seeds and cook, stirring occasionally, for about five minutes. Add the garlic and carrots and salt to taste. Cook, stirring, for two to five minutes, just until the carrots begin to soften.
Stir in the dissolved tomato paste and the sugar. Add half of the mint and salt again, if needed. Bring to a simmer and let cook, uncovered, for 15 minutes.
Add lentils, stir, and cook for another five minutes until the lentils are warmed through and the carrots are tender.
Taste, season if needed, and add the rest of the fresh mint.
Pro-tip: Add salt to taste.
