Turkish Carrots and Lentils

by Bronwen Laight
Turkish Carrots and Lentils


½ cup puy lentils (or substitute another type)
1 onion, thinly sliced
2 cloves garlic, crushed
1 tbsp olive oil
2-3 carrots peeled, halved lengthwise and sliced thinnish
1 tbsp tomato paste
1 tsp ground cumin
1 tsp ground coriander seed
½ tsp paprika
Handful of currants (optional)
salt to taste
½ cup yoghurt mixed with chopped mint or dill


Cook the lentils in plenty of boiling water until just cooked and then drain. While the lentils are cooking gently fry the onion in a large pot or pan in olive oil for about 10 minutes then add the garlic and fry for another minute. Add the carrots and continue cooking for another few minutes then add the tomato paste, cumin, coriander, paprika and currants. Add the cooked drain lentils to the pan with ¼ cup water and salt to taste. Let it simmer a few more minutes until water is mostly evaporated. Serve hot or room temperature with yoghurt and mint on top.

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