Turkish lentils with carrots | Cook according to The New York Times 
So let's get into the lens, we should be on the table at New Year, to hold money at home. If you do not like mint, or you love her just the Mochito, feel free to skip. But it is interesting taste, just a few leaves. Some people just do not fit this aromatic herb, Do not worry. Even so, you enjoy.
| Servings | Prep Time |
| 2osoby | 5minutes |
|
| Cook Time |
| 45minutes |
Need:
- 1šálek (120 g) čočky- Brown, green or black
- 3šálky vody
- 2lžíce extra virgin olive oil
- 1 cibulicut in half lengthwise and then cut across to the crescent
- 2 mrkvecut into slivers or slices
- 1spoon koriandru
- 4cloves garlicprolisované
- 1spoon tomato pureedissolved in 1 cup water
- 1spoon cukru
- salt
- estimatednasekáme
How do you:
- Rinse the lentils and cook in 3 cups water. Once we convert to a boil, zmírníme teplotu, zakryjeme a dusíme 15 minutes. then drain. Leaving aside the water!
- Heat the oil over medium heat, add chopped onions and coriander. Stirring constantly for about restujeme 5 minutes, so the onion is soft.
- Add chopped carrots, garlic and salt to taste. Cook, stirring so 2 until 3 minuty, carrots began to soften.
- Mix tomato paste dissolved in water, sugar and sieved lens. To add a cup to a cup and a half of water on the lens (lens should be under water, need to be covered).
- Add salt to taste and add the chopped mint. Bring to the boil and simmer uncovered for about 15 until 20 minutes, until the lens is soft and fluid is not reduced enough. We have salted, podle chuti. And a section of the chopped mint.
- Serve warm or let cool to room temperature and add the bulgur or Quin.