Carrots and Lentils in Olive Oil

Name: Carrots and Lentils in Olive Oil (Zeytinyağlı bavuç)
Yield: Serves 4
Cuisine: Turkish
Ingredients: salt and freshly ground black pepper; salt and freshly ground black pepper; 1 onion, halved and finely sliced; 3 cloves garlic, chopped; 3-4 carrots, peeled and finely sliced; 2 oz/60 g small green lentils, soaked for 2-3 hours; 1 tablespoon tomato purée; 1 teaspoon sugar; 1 teaspoon coriander seeds; 4 tablespoons olive oil; bunch of fresh dill, parsley and mint, chopped; bunch of fresh dill, parsley and mint, chopped; 8 fl oz/250 ml water; bunch of fresh dill, parsley and mint, chopped

Zeytinyağlı bavuç

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Asia
Turkey
Side dish
Mediterranean
Gluten-free
Vegan

Method

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 minu