Toothsome Turkish: Carrots and Lentils (Zeytinyagli Havuç)

This is a recipe that I flagged in a recent edition of Cooking Light. It looked like an interesting vegetarian entrée. Lentils have a high-level of protein and are worthy component of a vegetarian diet.

When I set out to make this recipe, I did not have any Aleppo pepper on hand. I do have an expansive spice shop near my work, but I was cooking this on a weekend and came up with a substitute. I instead used a combination of some Ancho chili pepper, Paprika, and Cumin. The recipe as it is written hardly cooks the carrots and they maintain their crunch. I’d personally prefer it with a softer carrot, and next time I’ll add them at the same time as the onion. After you get it started, this recipe basically cooks itself. It’s tasty, healthy, and the ingredients are inexpensive. It’s a good entrée option for a vegetarian, but it could also be served as a side dish next to a piece of meat.

Turkish Carrots and Lentils (Zeytinyagli Havuç)
(From Cooking Light, October, 2009)
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)

Directions
Heat oil in a large saucepan over medium heat. Add onion (and carrot, for a softer carrot); cook 9 minutes or until lightly browned, stirring occasionally. Add garlic; cook 1 minute. Stir in tomato paste and Aleppo pepper; cook 30 seconds. Stir in carrots and 1/4 teaspoon salt; cook 1 minute. Remove from heat.

Combine 3 cups water and lentils in a large saucepan, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Uncover, increase heat to medium-high, and stir in onion mixture; cook 2 minutes or until liquid almost evaporates. Stir in remaining 1/2 teaspoon salt and freshly ground black pepper. Cover with a kitchen towel, and cool to room temperature. Serve with yogurt. Garnish with dill, if desired.

Figs Part II: Grilled Figs with Greek Yogurt

Yogurt is a food that has it’s health benefits, but a food that I never felt a strong connection to. I would purchase the non-fat, low-calorie yogurts from the grocery store. The consistency always seemed so runny. The flavors available are endless these days, but taste like an imitation.

Last summer I finally found the other side of yogurt: Greek yogurt. And I found my yogurt match. Greek yogurt is thick, creamy, and sour. It is fatty too, but you can also buy low-fat and non-fat Greek yogurts. It is strained in a cloth bag or filter to remove whey, giving it a thick consistency and preserving its sour taste. My friend Beth recently honeymooned in Greece and she was able to validate that the kind we buy at the grocery store here is the same kind that they sell in Greece!

My favorite way to eat Greek yogurt is plain with a little drizzle of honey. At my grocery store they sell Fage yogurt with a little honey compartment. Perfect for a packed lunch! My husband is partial to their yogurt with the strawberry compartment. I’ve also eaten it with fresh fruit, nuts, and even chocolate chips. I’ll substitute Greek yogurt for sour cream in recipes when I can.

When I recently brought back fresh figs from California, I was excited to pair them with some Greek yogurt and honey. We’ve had a mild fall here, and were able to heat up our outdoor grill for potentially the last time this season. This was a fun treat, and another way to savor our fig souvenir.

Grilled Figs with Greek Yogurt
Ingredients
8-12 fresh figs, sliced in half
2 tbsp honey, plus more for drizzling
1 cup low-fat Greek yogurt
¼ cup pistachios, shelled

Directions
Heat grill on high heat. Brush cut side of figs with honey. Place figs on grill, cut side down. Grill for approximately 3 minutes, until figs have grill marks. Remove from heat.

On 4 dessert plates, place on each plate: ¼ Greek yogurt, several figs, a couple tablespoons of pistachios, and drizzle with honey. Serve immediately.