Turkish Carrots and Lentils

Look at my beautiful Staub! We received this as a wedding gift and I was so happy and it was so precious to me that it took me forever to use it.

I like the idea of this dish because it has 1 lb of carrots and carrots don't get the spotlight too often (and I love them). I also love that it's lentil based, as lentils are much better than beans (to me anyway).

And while I did enjoy this dish, I also admit that it lacked some flavour. A bit of spices could really help here. Maybe some smoked paprika and thyme? (I have no idea if that would taste good I was just googling Turkish spices and those 2 sounded good to me! I also have some sumac from my visit to Turkey last year and have yet to use it.)

I'm off to Trader Joe's today!!!! So excited.

If this sounds good, you might also like:
Lemon Curried Lentils and Potatoes
Dal Makhni
Spice Market Sweet Potato and Lentil Packets
Stuffed Spaghetti Squash

Turkish Carrots and Lentils
Adapted from Cooking Light Way to Cook Vegetarian

Serves 4

2 tbsp olive oil
1 medium onion, thinly sliced
1 garlic clove, minced
1 tbsp tomato paste
1/4 tsp chili pepper flakes
1 lb carrots, halved lengthwise and thinly sliced
1/2 tsp salt
3 cups water
1 cup uncooked dried green lentils
1/4 tsp ground black pepper

In a large saucepan over medium heat, heat the oil. Add the onion and cook for 10 minutes or until lightly browned, stirring occasionally. Add garlic and cook for another minute. Add tomato paste and chili pepper flakes, stir for 30 seconds. Add the carrots and 1/4 tsp salt and cook for 4 minutes. Remove from the heat.

In a separate large pot, bring 3 cups water and the lentils to a boil. Cover, reduced heat and simmer for 30 minutes. Uncover and increase heat to medium-high, and stir in onion/carrot mixture. Cook for 2 minutes or until liquid almost evaporates. Stir in remaining 1/4 tsp salt and ground black pepper.