12 Ingredients
  • 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)
Nutrition
334
17% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian, gluten-​free
     

Fat

18% 12

Saturated

11% 2

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 1

Carbs

15% 45

Carbs (net)

- 36

Fiber

35% 9

Sugars

- 8

Sugars, added

- 0

Protein

29% 15

Cholesterol

1% 2

Sodium

20% 478

Calcium

8% 79

Magnesium

10% 42

Potassium

16% 733

Iron

21% 4

Zinc

18% 2

Phosphorus

26% 185

Vitamin A

86% 773

Vitamin C

13% 12

Thiamin (B1)

42% 1

Riboflavin (B2)

14% 0

Niacin (B3)

15% 2

Vitamin B6

36% 0

Folate equivalent (total)

64% 256

Folate (food)

- 256

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

17% 3

Vitamin K

18% 22
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