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.
Ingredients
- 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
- Wash and peel the carrots. Slice them into thin rounds.
- Rinse the red lentils under cold water and drain.
- Heat olive oil in a pot and sauté the chopped onion and garlic until translucent.
- Add the carrots and continue sautéing for a few minutes.
- Stir in the tomato paste and cook for another minute.
- Add the red lentils, water, salt, and black pepper. Bring to a boil.
- Reduce the heat, cover the pot, and simmer for about 25 minutes or until the lentils and carrots are soft.
- Stir in the lemon juice and let it rest for 10 minutes before serving.
- Serve hot or at room temperature.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 215kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 26g9%
- Sugars 8g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.