Turkish Carrots And Lentils (Zeytinyagli Havuç)

• 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.

extravirgin olive oil, onion, garlic, tomato paste, ground aleppo pepper, carrots, salt, water, green lentils, freshly ground black pepper, yogurt, dill

Taken from www.myrecipes.com/recipe/turkish-carrots-lentils-zeytinyagli-havu (may not work)