Name: Carrots and Lentils in Olive Oil (Zeytinyağlı bavuç)
Yield: Serves 4
Cuisine: Turkish
Ingredients: bunch of fresh dill, parsley and mint, chopped; salt and freshly ground black pepper; 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; 3-4 carrots, peeled and finely sliced; 2 oz/60 g small green lentils, soaked for 2-3 hours

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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Carrots and Lentils in Olive Oil

Zeytinyağlı bavuç

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of