Carrots and Lentils in Olive Oil

Zeytinyağlı bavuç


Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

A refreshing zeytinyağlı dish that is particularly good served with garlic-flavoured yogurt. The carrots should he slightly undercooked, so that they retain their crunchiness.


  • 3-4 carrots, peeled and finely sliced
  • 2 oz/60 g small green lentils, soaked for 2-3 hours
  • 1 onion, halved and finely sliced
  • 3 cloves garlic, chopped
  • 1 teaspoon coriander seeds
  • 4 tablespoons olive oil
  • 1 tablespoon tomato purée
  • 1 teaspoon sugar
  • 8 fl oz/250 ml water
  • bunch of fresh dill, parsley and mint, chopped
  • salt and freshly ground black pepper


  • Drain the lentils and put them in a pan, cover with fresh water and bring to the boil. Simmer for 10-15 minutes. Drain well.
  • Soften the onion and garlic in the oil with the coriander seeds. Add the carrots and cook for 2-3 minutes. Stir in the tomato purée, sugar and lentils. Pour over the water and bring to the boil. Reduce the heat, cover, and simmer for 30 minutes. Stir in most of the fresh herbs, season with the salt and pepper, and continue to simmer, uncovered, for 10 minutes until most of the liquid has evaporated. Leave to cool in the dish.
  • Garnish with the rest of the chopped mint, dill and parsley and serve cold with wedges of lemon.