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.