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
There is nothing quite like holding fruit and veg that fizz with life after they’ve been harvested and hold on to that energy for days after. It brings us joy to work with such ingredients, that we know is grown with such love and care.
— Emilia's - Ashburton
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