Carrots and Lentils

Ingredients

• extra-virgin olive oil (3 tablespoons)
• onion (1 )
• garlic (1 clove)
• carrots (1 pound)
• tomato paste (1 tablespoon)
• ground chile pepper (0.5 teaspoon)
• sea salt (0.25 teaspoon)
• water (3 cups)
• lentils (1 cup)
• salt (0 )
• freshly ground black pepper (0 )
• Greek yogurt (0.25 cup)

Instructions

1. Heat oil in a large skillet over medium heat. Add onion; cook and stir until lightly browned, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes. Stir in carrots, tomato paste, ground chile pepper, and sea salt; cook and stir until heated through, about 2 minutes. Remove skillet from heat.
2. Combine water and lentils in a saucepan; bring to a boil. Cover saucepan, reduce heat to medium-low, and simmer for 30 minutes. Remove lid, increase heat to medium-high, and stir in carrot-onion mixture; cook until liquid is almost all evaporated, about 2 minutes more. Season with salt and black pepper. Cool to room temperature.
3. Serve carrots and lentils with a spoonful of Greek yogurt.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 351
• fat: 12 g
• sats: 2 g
• carbs: 47 g
• fibre: 19 g
• protein: 15 g
• salt: 0.239 g