Turkish carrots and lentils with herbsServes 4-6 as a side dish, 3 as a main course
This shows just how delicious frugality can be.
You will need:
- 4 tbsp olive oil
- 1 onion, in slim crescent moon slices
- 4 garlic cloves, finely chopped
- 1½ tsp coriander seeds, crushed
- ½tsp dried chilli flakes
- 100g (3½oz) green or Puy lentils
- 6 large carrots, sliced
- 2 tbsp tomato purée
- 2 tsp caster sugar
- 275ml (9½fl oz) vegetable stock or water
- salt and pepper
- 2 tbsp chopped mint, parsley or dill
- good squeeze of lemon juice
- extra virgin olive oil, to serve
- Heat the oil in a saucepan and sauté the onion until soft and pale gold. Add the garlic and spices and cook for 2 minutes. Now add everything else except the herbs, lemon juice and extra virgin olive oil.
- Bring to the boil and cook until tender and the liquid has been absorbed. It should take 30 minutes.
- Taste, add the herbs and lemon juice, then adjust the seasoning. Add a generous slug of extra virgin olive oil. Serve hot, warm or at room temperature.
The recipe above is quite exotic, but also consider:
Cook 500g (1lb 2oz) carrots (in batons or slices) in chicken stock or water with a knob of butter, seasoning and a little sugar until the liquid has been absorbed and the carrots are tender and glazed.
Or add chunks of fried bacon and parsley or mint. A slug of double cream is lovely, too. Or go luxurious and toss the cooked carrots with butter-fried wild (or cultivated) mushrooms, adding a dollop of cream and a generous grating of nutmeg or scattering of parsley.