- 3 tablespoons extra-virgin olive oil
- 1 onion, thinly sliced
- 1 clove garlic, minced
- 1 pound carrots, cut into thin half-rounds
- 1 tablespoon tomato paste
- 1/2 teaspoon ground chile pepper
- 1/4 teaspoon sea salt
- 3 cups water
- 1 cup lentils
- Salt and freshly ground black pepper to taste
- 1/4 cup Greek yogurt
Heat oil in a large skillet over medium heat; cook and stir onion until lightly browned, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes. Stir carrots, tomato paste, ground chile pepper, and sea salt into onion mixture; cook and stir until heated through, about 2 minutes. Remove skillet from heat.
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Combine water and lentils in a saucepan and bring to a boil. Cover saucepan, reduce heat to medium-low, and simmer for 30 minutes. Remove lid, increase heat to medium-high, and stir in carrot-onion mixture; cook until liquid is almost all evaporated, about 2 minutes more. Season carrots and lentils with salt and pepper and cool to room temperature.
Serve carrots and lentils with a spoonful of Greek yogurt.