New spices = new recipes! And I just happen to have purchased some aleppo pepper in my most recent order from Penzeys! (Along with some other new awesomeness, like smoked paprika and arrowroot powder and cajun seasonings!) So this was pretty simple and is helping me to use up my ginormous supply of lentils. What will I do when I no longer have to devote an entire pantry shelf to dried legumes? We will probably never find out because they will last forever.
So this meal was pretty good. The Aleppo pepper is tasty and not overly spicy. We liked this but probably wouldn't make it again.
Turkish Carrots and Lentils (Zeytinyagli Havuç)
Cooking Light October 2009
Slightly sweet and spicy, ground Aleppo pepper brightens the sauce, while carrots and yogurt lighten earthy lentils. Serve with a simple romaine salad for a weeknight dinner.
3 tablespoons extra-virgin olive oil
1 1/2 cups thinly sliced onion
1 garlic clove, minced
1 tablespoon tomato paste
1/2 teaspoon ground Aleppo pepper
1 pound carrots, halved lengthwise and thinly sliced (about 3 cups)
3/4 teaspoon sea salt, divided
3 cups water
1 cup uncooked dried green lentils
1/4 teaspoon freshly ground black pepper
1/4 cup Greek-style yogurt (such as Fage)
Fresh dill sprigs (optional)
1. Heat oil in a large saucepan over medium heat. Add onion; cook 9 minutes or until lightly browned, stirring occasionally. Add garlic; cook 1 minute. Stir in tomato paste and Aleppo pepper; cook 30 seconds. Stir in carrots and 1/4 teaspoon salt; cook 1 minute. Remove from heat.
2. Combine 3 cups water and lentils in a large saucepan, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Uncover, increase heat to medium-high, and stir in onion mixture; cook 2 minutes or until liquid almost evaporates. Stir in remaining 1/2 teaspoon salt and freshly ground black pepper. Cover with a kitchen towel, and cool to room temperature. Serve with yogurt. Garnish with dill, if desired.
Yield: 4 servings