Name: Turkish Garlic-Flavoured Lentils with Carrots and Sage
Yield: Serves 4–6
Ingredients: 4 carrots, sliced; 5–10 ml/1–2 tsp sugar; salt and ground black pepper; 15–30 ml/1–2 tbsp tomato purée (paste); 3–4 large garlic cloves, roughly chopped and bruised with the flat side of a knife; 1 onion, cut in half lengthways, in half again crossways, and sliced along the grain; a handful of dried sage leaves; 5 ml/1 tsp coriander seeds; 45–60 ml/3–4 tbsp olive oil, plus extra for garnish; 175 g/6 oz/¾ cup green lentils; a bunch of fresh sage or flat leaf parsley, to garnish; lemon wedges, to serve

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

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.