Turkish Carrots and Lentils with Herbs

4 servings; MFP - TURKISH CARROTS AND LENTILS WITH HERBS

Final notes: HP 22; NR 10 was worked well.

• 1 tbsp olive oil

• 1/2 onion

• 4 garlic cloves, thinly chopped

• 1 1/2 teaspoons coriander seeds, crushed

• 1/4-1/2 teaspoon dried red pepper flakes

• 140 g/1 cup lentils (~90/10 green/red was good)

• 6 large carrots, sliced

• 4 tablespoons tomato paste

• 2.5 cups water (was a little liquidy, but Morgan liked it)

• 9 g bullion for low sodium

• pepper

• 2 tablespoons chopped fresh mint, parsley, or dill

• squeeze of lemon juice

• 2 cup quorn pieces

1. Heat the oil in a saucepan and sauté the onion until soft and pale gold. Add the garlic and spices and cook for 2 minutes. Now add everything else except the herbs, lemon juice, and extra-virgin olive oil.

2. Bring to a boil and cook until tender and the liquid has been absorbed. It should take 30 minutes.

3. Taste, add the herbs and lemon juice, then adjust the seasoning. Serve hot, warm, or at room temperature.