Spiced Carrot-Red Lentil

No ratings yet

COMMON LENTIL TYPES Brown: These are the most widely eaten type. They have an earthy flavor, hold their shape well during cooking, and are great in stews and soups. Puy: These come the region Le Puy, in France. They’re similar in color but much smaller than green lentils and have a peppery taste. Green: These can vary in size and are usually a more affordable substitute in recipes that call for Puy lentils. Yellow and red: These lentils are split and cook quickly. They’re great for making dal and have a rather sweet and nutty flavor. Beluga: These are tiny black lentils that look almost like caviar. They work great in warm salads.

No ratings yet

Spiced Carrot-Red Lentil

By Diane Kochilas

Servings

Recipes

Servings

Recipes

Ingredients

2 Tbsp extra virgin Greek olive oil
Pinch chili flakes
2 tsp cumin seeds
3 cloves of garlic minced
1/4 cup diced onion
2 potatoes cut into bite-sized pieces
2 carrots washed, peeled, and coarsely grated
2 tbsp tomato paste
1 cup split red lentils
4-5 cups hot vegetable stock from a cube is fine
Sea salt and freshly ground black pepper
1/4 cup parsley or cilantro finely chopped
1 lemon to serve
Greek yogurt and pita bread to serve (optional)

Instructions

Heat olive oil in a large saucepan and cook cumin seeds and chili flakes for 30 seconds or so, stirring, or until they release their aromas.
Add garlic, onion, potatoes, and carrots to the saucepan and sauté them for about 5 minutes. Cook the tomato paste for 5 more minutes. Add red lentils and the hot vegetable stock and bring to a boil.
Simmer for 15-20 mins until the lentils have swollen and softened.
Season to taste and finish with a sprinkling of parsley or cilantro. Serve with lemon and a dollop of Greek yogurt, and warm pita bread, if desired.

❤️ Enjoyed this Recipe?

Share this recipe on Facebook or Instagram!

Mention @dianekohcilas & tag #dianekochilas!

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

You’ll Also Love

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.