Ingredients with Measurements:
- 1 cup red lentils
- 2 cups water
- 1 tsp salt
- 2 tbsp olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 cups grated carrots
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1/2 cup plain Greek yogurt
- 1 tbsp lemon juice
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special Equipment Needed:
- Large saucepan
- Wooden spoon
- Mixing bowl
- Serving dish
Step-by-Step Instructions:
1. Rinse the lentils in a fine-mesh strainer and add them to a large saucepan with 2 cups of water and 1 tsp of salt. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the lentils are tender and the water is absorbed.
2. In a separate pan, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the grated carrots, cumin, coriander, turmeric, and cayenne pepper to the pan with the onions and garlic. Cook for another 5 minutes, stirring occasionally.
4. Add the cooked lentils to the pan with the carrots and stir to combine. Cook for an additional 5 minutes, or until everything is heated through.
5. In a mixing bowl, combine the Greek yogurt, lemon juice, salt, and pepper. Stir until smooth.
6. To serve, spoon the lentil and carrot mixture into a serving dish and top with the yogurt sauce. Garnish with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Stovetop cooking
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 9g
Carbohydrates: 35g
Protein: 15g
Fiber: 13g
Sugar: 6g
Substitutions for ingredients:
- Red lentils can be substituted with green or brown lentils.
- Olive oil can be substituted with vegetable oil or coconut oil.
- Greek yogurt can be substituted with plain yogurt or sour cream.
- Fresh parsley can be substituted with cilantro or mint.
Variations:
- Add chopped tomatoes or bell peppers to the lentil and carrot mixture for extra flavor and nutrition.
- Top with chopped nuts, such as almonds or walnuts, for added crunch.
- Serve with pita bread or naan for a complete meal.
Tips and Tricks:
- Rinse the lentils thoroughly before cooking to remove any dirt or debris.
- To make this recipe vegan, substitute the Greek yogurt with a plant-based yogurt or omit it altogether.
- Adjust the spices to your liking. Add more cayenne pepper for extra heat, or omit it if you prefer a milder flavor.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve in a shallow bowl or on a platter for a beautiful presentation.
Garnishes:
Garnish with chopped fresh parsley or cilantro.
Pairings:
Pair with a side salad or roasted vegetables for a complete meal.
Suggested Side Dishes:
- Mixed green salad with a lemon vinaigrette
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting Advice:
- If the lentils are too dry, add a splash of water or vegetable broth to the pan.
- If the lentils are too wet, cook for a few more minutes to allow the excess liquid to evaporate.
Food Safety Advice:
- Make sure to rinse the lentils thoroughly before cooking to remove any dirt or debris.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Food History:
Borani is a traditional Persian dish that typically consists of a yogurt-based sauce served over vegetables or legumes. This recipe puts a twist on the classic dish by using lentils and carrots.
Flavor Profiles:
This dish is savory and slightly spicy, with a creamy yogurt sauce that balances out the flavors.
Serving Suggestions:
Serve as a main dish or as a side dish alongside other Middle Eastern-inspired dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Iranian