Turkish Garlic-Flavoured Lentils with Carrots and Sage

This simple green lentil dish is adapted from an Ottoman zeytinyağli recipe that would normally consist of carrots, leeks, celeriac, beans or artichokes prepared in olive oil and served cold. This version uses carrots, and is flavoured with garlic, coriander and sage. It can be served hot or at room temperature, with a dollop of yogurt seasoned with crushed garlic, salt and pepper, and lemon wedges.