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.
3-4carrots, peeled and finely sliced
2oz/60g small green lentils, soaked for 2-3 hours
1onion, halved and finely sliced
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.