It has been quite some time since I last posted a recipe. My excuse is that I was busy changing my life as I have explained in my previous post. This put a spanner in my normal working life and throughout the time it took to move and reorganise myself, I was only able to concentrate on work that had a deadline! It is all over now and I have finally resettled in a new home where I can cook again. So, I thought I would share with you one of my favourite vegetarian recipes which has the added advantage of being very simple and quick to make. And the beautiful thing about this Turkish dish which belongs to the zeytinyagli (cooked in olive oil) family of dishes is that you don’t need to serve anything with it, not even a salad. It has a perfect balance of pulses, dairy, vegetables and even herbs to make a perfect ‘one pot’ lunch or supper. And if your mise en place is good, you will be able to prepare it in under an hour. I like to have it warm, but you can also serve it hot or at room temperature. In Turkey, they use regular carrots and their own brown or green lentils. I like to use baby carrots which I buy in my local farmers market in Bute Street and Umbrian lentils from Castellucio di Norcia. The lentils retain a nice bite as well as their shape, and of course they taste delicious, not to mention that they are also beautiful!
I resisted instagram for years but finally gave in last week and since then, I have been having fun taking pictures and trying out the different filters. They must have improved them from when they launched as I remember not liking the effects then whereas I do now although not all. In any case, today I thought I would post a recipe in pictures and as I was looking back at the pictures, I thought why not post the recipe here. So here it is together with the instagrammed pictures. When I bought the baby carrots, I had intended to cook them like I often do new potatoes in olive oil with saffron and parsley but as I was looking through my Moroccan recipes, I came across one for sweet potatoes with cumin, ginger and paprika and coriander and I decided to go with that substituting my baby carrots for the sweet potatoes.