Carrots and Lentils in Olive Oil

Name: Carrots and Lentils in Olive Oil
Cuisine: American
Ingredients: 1 cup brown, green or black lentils, rinsed; 3 cups water; 1/4 cup extra virgin olive oil; 1 Onion, halved lengthwise, then sliced thin across the grain; 2 teaspoons ground coriander seeds (optional); 4 garlic cloves, minced; 1 1/2 pounds carrots, peeled and sliced thin diagonally (about 4 cups sliced); 1 Cup thinly sliced (1 inch) Celery; 1 tablespoon tomato paste dissolved in 1 cup water; 1 teaspoon sugar; to taste Salt; 1/2 cup chopped fresh mint

PaulN @cook_6047903

Carrots and Lentils in Olive Oil

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Ingredients

1 cupbrown, green or black lentils, rinsed
3 cupswater
1/4 cupextra virgin olive oil
1Onion, halved lengthwise, then sliced thin across the grain
2 teaspoonsground coriander seeds (optional)
4garlic cloves, minced
1 1/2 poundscarrots, peeled and sliced thin diagonally (about 4 cups sliced)
1 Cupthinly sliced (1 inch) Celery
1 tablespoontomato paste dissolved in 1 cup water
1 teaspoonsugar
to tasteSalt
1/2 cupchopped fresh mint

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Steps

1

. Combine the lentils with 3 cups water in a saucepan, and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Set a strainer over a bowl, and drain. Save the water!
2

Heat the oil over medium heat in a heavy casserole or skillet. Add the onion and coriander seeds. Cook, stirring, until the onion is tender, about five minutes.
3

Add the garlic Celery and carrots and salt to taste. Cook, stirring, for two to three minutes until the carrots begin to soften. Stir in the dissolved tomato paste, sugar and lentils. Add 1 to 1 1/2 cups of the cooking water from the lentils (enough to cover the lentils), salt to taste and half the mint.
Bring to a simmer, and simmer uncovered for 15 - 20 minutes (don't let the carrots get too mushy)
4

Taste and adjust salt. Remove from the heat, sprinkle on the remaining mint, drizzle with good olive oil and lemon juice to taste. and serve, or allow to cool and serve at room temperature.