Recipe of Carrot Osso Buco Richard Blais

Carrots And Lentils

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Recipe Summary Carrots And Lentils

This is a great, protein-rich, vegetarian dish of Turkish origin.

Ingredients | Carrot Osso Buco Richard Blais

3 tablespoons extra-virgin olive oil

1 onion, thinly sliced

1 clove garlic, minced

1 pound carrots, cut into thin half-rounds

1 tablespoon tomato paste

½ teaspoon ground chile pepper

¼ teaspoon sea salt

3 cups water

1 cup lentils

salt and freshly ground black pepper to taste

¼ cup Greek yogurt

Directions

Heat oil in a large skillet over medium heat; cook and stir onion until lightly browned, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes. Stir carrots, tomato paste, ground chile pepper, and sea salt into onion mixture; cook and stir until heated through, about 2 minutes. Remove skillet from heat.

Combine water and lentils in a saucepan and bring to a boil. Cover saucepan, reduce heat to medium-low, and simmer for 30 minutes. Remove lid, increase heat to medium-high, and stir in carrot-onion mixture; cook until liquid is almost all evaporated, about 2 minutes more. Season carrots and lentils with salt and pepper and cool to room temperature.

Serve carrots and lentils with a spoonful of Greek yogurt.

Vegetable broth can be substituted for water, if desired.

Info | Carrot Osso Buco Richard Blais

prep: 15 mins cook: 45 mins additional: 30 mins total: 1 hr 30 mins Servings: 4 Yield: 4 servings

TAG : Carrots And Lentils

World Cuisine Recipes, Middle Eastern, Turkish,

Images of Carrot Osso Buco Richard Blais

Carrot Osso Buco Richard Blais - The name osso buco comes from the italian western lombard language and translated means hole bone which is the shank that is filled with bone marrow pork osso buco is made just like the veal version except you use the pork shank instead of the veal shank.