Turkish Carrots and Lentils
by Bronwen Laight
Ingredients
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
Being part of Cropshare has changed my cooking habits. I eat seasonally, according to nature, the way humans have eaten for millennia, it supports health. I create less waste, go to the supermarket less, and I am creative in the kitchen!
— Lotta
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