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Turkish Carrots and Lentils

October 22, 2009

When I was a kid reading The Lion, the Witch, and the Wardrobe, I was beyond confused when it got to the part about the Turkish Delights.  Remember?  That Narnian witch wooing over Edmund with this foreign concoction?  I don’t know about where you came from, but around my neck of the woods there were no turkish delights.
Bit o’ Honey? Yes. MaryJanes? Indeed. But no turkish delights.


And although I’m quite sure CS Lewis was not referring to any dish such as this in his description of the food that kept Edmund coming back for more, this meal certainly fits the bill of a “Turkish Delight.”  This hearty main course warms you through and through and unique spices and deep flavor.

Turkish Carrots and Lentils (4 svgs, adapted from CookingLight)
1 onion, thinly sliced
3 large carrots, thinly sliced
1 garlic clove, minced
1 T tomato paste
1/2 t cumin
1/4 t coriander
1/4 t chili powder
1/8 t cayenne pepper
1/2 t salt
1 c green lentils
3 cups water
parsley and yogurt for garnish

Saute onion in a large sauce pan with nonstick spray for 7-9 minutes until the onions brown.  Add garlic and cook for 1 more minute.  Stir in tomato paste and spices.  Add carrots and cook 1 more minute.

Combine water and lentils in a saucepan, bring to boil.  Cover, reduce heat, and simmer 20 minutes.  Add carrots and onions and increase heat to high, boiling 2 minutes.  Reduce heat and simmer until most of the liquid evaporates, about 5 minutes.  Serve with yogurt and parsley garnishes.

(Alternative: Reduce water to 2.5 cups and combine all ingredients in a crockpot on HIGH for 4 hours.)

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