Carrots and Lentils in Olive Oil Recipe (2024)

No-one will see this, but: I LOVED this and will make it again and again. It does not need the sugar. Don't even think of adding it. And halve the oil if you are at all fat- or calorie-conscious. Not necessary at all. I have long used coriander seeds in my lentils, and cherished them for the little surprise hit of flavor. But my lentils always tasted muddy. Who knew they just needed more carrots than I thought necessary plus the acidity of some tomato paste? Great recipe.

Delicious!!! I used green lentils, which were just beautiful with the carrots. I skipped the sugar and salt and added less garlic, but otherwise followed the recipe and it worked perfectly for me. Please don't skip the whole coriander seeds and fresh mint--they make the flavor so complex (and if I could find them at my local grocery store, so can you). I did substitute 1 1/2 lbs of pre-washed, crinkle-cut carrot slices to save on the prep time on a weeknight.

Both my husband and a frequent dinner guest thought this was excellent and suggested it be added to the regular rotation. I used black lentils and the only change I made was to substitute 3/4 teaspoon of ground coriander in place of coriander seeds.

Added stock instead of water. Also, substituted biber salçası for tomato paste. Biber salçası is a red pepper paste, it can be mild or spicy. Mine is spicy. Skipped the sugar as the carrots added enough of sweetness. Skipped the fresh mint, just crumbled dried leaves during cooking.

I can't tell if half of the comments here are some sort of inside joke or not. For me though, I did not swap out anything, merely followed the recipe as you would any recipe, and the dish turned out totally fine. The lentils are cooked through and the flavor is mild and well-balanced. It is not a fancy dish, just very very tasty.

Coriander is a critical part of the lovely flavour of this dish but whole seed hulls are disconcertingly out of place in the mouth so I've subbed ground coriander.

Delicious! Skipped the tomato paste water because I didn't have any atm and only used half the amount of sugar, but you can skip it altogether, the carrots add enough sweetness. I added a bit of cinnamon and red pepper because I felt like it needed a little more spice, but for those who prefer less spicy foods it's probably perfect as is. Really loved the combination of coriander and fresh mint and will definitely make this again!

I had to cook this about 30 minutes longer than recipe. Maybe too cautious on heat, but nobody likes cry nchy lentils. Flavor is good, not to spicy. Maybe plop some sour cream or tickle the flavor at the end with some vinegar.

Did not have enough carrots so I did half/half with sliced fennel and delicious.

This was simple but satisfying, and good for leftovers. Use lentils that keep their shape (I used black lentils) and don't skip the mint and coriander seeds. The one tweak I recommend is a splash of acid before serving.

Why put sugar in this dish? Not needed at all.

yummy w/o mint (forgot).

I didn't have coriander seeds, so I used Penzey's Vindaloo spice mix, added with the garlic and carrots instead of with the onions. I also used about half carrots, and half chopped sweet potatoes. Yum! Will be making again. Love affordable recipes using basic ingredients such as this one.

Cut carrots at least in half.don't have to soften carrots first - just cook for 1 minute with garlic

I didn’t have mint or coriander seeds. I used fresh parsley and dried basil instead. Still delicious!

Definitely a repeat recipe! Do quick and simple but full of flavor from handy pantry items!I upped the seasonings and tomato paste to a full little can w/ 2 cups water for a more brothy beans. Served them over leftover wild rice and feta. A perfect warm meal with plenty of leftovers for the week!!

Loved this recipe. My first time cooking with lentils other than in a soup. I cut back all of the ingredients about 25%. Good thing too or it might not have fit in my large pan. Left out the sugar. Served it with a Russet potato and an orange yam served Hasselbeck style and a filet of Sockeye, baked. My wife loved it, me too. Easy four or five large portions. It was even better the next day as the lentils had soaked up all of the juices. One more portion for lunch tomorrow.

Delicious! Made this two times now. Used carrots and sweet potatoes, and a little bit of honey instead of sugar. Cooked the lentils in chicken broth. Added a little bit of sambal oelek to the tomato paste. Really tasty.

Look like dog food :( but tastes good :)

I accidentally made this with cumin seeds instead of coriander seeds, and the resulting flavor was wonderful.

Don’t overcook lentils, no sugar, needs finishing w lemon juice

When using high-quality (fresh) lentils, you need much less liquid

I found this recipe too sweet for my taste and I learned that I don’t like to crunch down on coriander seeds. I think I would like it with cumin and some lemon juice. I still snarfed it down and it felt very good for me.

Made this today and even my picky 2 and 4 year olds ate it up! Modifications: Ground corianderApple cider vinegar w honey at the endDried mint (I don't use mint enough to stock it fresh) which I added only before the last simmer. Tomato sauce (1/4 cup) plus some water.I served this over a blend of rice quinoa in a ratio of ~ 2:1 lentils to rice so as to get a very flavorful dish. Very economical, delicious and simple! Thank you for this wonderful recipe!

Can use ground coriander in a pinch

Delicious! OK I made a few changes but followed the whole process. A great way to a delicious lentil dish! The coriander seeds were wonderful in it. I am glad I put the seeds rather than ground. Did not add sugar. Adding lime (or lemon) juice when serving elevated the dish even more. I used a sweet potato rather than carrots because that's what I had on hand. And a tablespoon of Sambal Oelek in the lentil waters because I thought a little heat was welcome. I served it with a side of rice.

Loved the flavor combo but like others found that cooking the lentils twice resulted in mushy lentils. Next time, will cook lentils and carrots separately, drain lentils and mix off heat at end, with a final glug of olive oil.

This is a pot of bland soupiness.

You can adapt this to pretty much any cuisine by swapping out the spices / herbs. I made it to accompany an Italian style New Year's Eve meal and left out the coriander, adding some hot pepper flakes with the onions and oregano when I added the carrots. Everyone raved about it.