Turkish Carrots and Lentils (Zeytinyagli Havuc)

Zeytinyagli Havuc is a traditional Turkish dish that translates to ‘carrots with olive oil’. It is a popular vegetarian and vegan option in Turkish cuisine, often served as a side dish or a main course.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 10.

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Easy

Turkish Carrots and Lentils (Zeytinyagli Havuc)

Cooking Method: Boiling, Sautéing Cuisine: Turkish Courses: Lunch, Main Dish Recipe Keys: Gluten Free Vegan

Difficulty: Beginner Prep Time 10 min Cook Time 30 min Rest Time 10 min Total Time 50 mins

Servings: 4 Calories: 860

Best Season: Winter

Ingredients

Servings

• 300 gram Carrots
• 200 gram Red Lentils
• 1 piece Onion
• 2 cloves Garlic
• 2 tablespoon Olive Oil
• 1 tablespoon Tomato Paste
• 500 milliliter Water
• 2 tablespoon Lemon Juice
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Wash and peel the carrots. Slice them into thin rounds.
2. Rinse the red lentils under cold water and drain.
3. Heat olive oil in a pot and sauté the chopped onion and garlic until translucent.
4. Add the carrots and continue sautéing for a few minutes.
5. Stir in the tomato paste and cook for another minute.
6. Add the red lentils, water, salt, and black pepper. Bring to a boil.
7. Reduce the heat, cover the pot, and simmer for about 25 minutes or until the lentils and carrots are soft.
8. Stir in the lemon juice and let it rest for 10 minutes before serving.
9. Serve hot or at room temperature.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 215kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 26g9%

Sugars 8g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.