Carrots and Lentils in Olive Oil

No-one will see this, but: I LOVED this and will make it again and again. It does not need the sugar. Don't even think of adding it. And halve the oil if you are at all fat- or calorie-conscious. Not necessary at all. I have long used coriander seeds in my lentils, and cherished them for the little surprise hit of flavor. But my lentils always tasted muddy. Who knew they just needed more carrots than I thought necessary plus the acidity of some tomato paste? Great recipe.

Delicious!!! I used green lentils, which were just beautiful with the carrots. I skipped the sugar and salt and added less garlic, but otherwise followed the recipe and it worked perfectly for me. Please don't skip the whole coriander seeds and fresh mint--they make the flavor so complex (and if I could find them at my local grocery store, so can you). I did substitute 1 1/2 lbs of pre-washed, crinkle-cut carrot slices to save on the prep time on a weeknight.

Both my husband and a frequent dinner guest thought this was excellent and suggested it be added to the regular rotation. I used black lentils and the only change I made was to substitute 3/4 teaspoon of ground coriander in place of coriander seeds.

Even as a lover of lentils and vegan recipes in general, I thought this was disappointingly bland. I added a generous shake of red pepper flakes with the onion, added chopped cilantro and parsley along with the mint, topped the finished dish with Sriracha and finishing salt, and finally reached for some crumbled feta. It still just needed more.

Also, my husband and I tried it at room temperature, laughed, then got up and nuked our plates.

Added stock instead of water. Also, substituted biber salçası for tomato paste. Biber salçası is a red pepper paste, it can be mild or spicy. Mine is spicy. Skipped the sugar as the carrots added enough of sweetness. Skipped the fresh mint, just crumbled dried leaves during cooking.

I can't tell if half of the comments here are some sort of inside joke or not. For me though, I did not swap out anything, merely followed the recipe as you would any recipe, and the dish turned out totally fine. The lentils are cooked through and the flavor is mild and well-balanced. It is not a fancy dish, just very very tasty.

Coriander is a critical part of the lovely flavour of this dish but whole seed hulls are disconcertingly out of place in the mouth so I've subbed ground coriander.

Delicious! Skipped the tomato paste water because I didn't have any atm and only used half the amount of sugar, but you can skip it altogether, the carrots add enough sweetness. I added a bit of cinnamon and red pepper because I felt like it needed a little more spice, but for those who prefer less spicy foods it's probably perfect as is. Really loved the combination of coriander and fresh mint and will definitely make this again!

It's so good! Used ground coriander since I didn't have seeds. it works very well. I would keep it simple and restrain from adding too many "extras".

I had to cook this about 30 minutes longer than recipe. Maybe too cautious on heat, but nobody likes cry nchy lentils. Flavor is good, not to spicy. Maybe plop some sour cream or tickle the flavor at the end with some vinegar.

Did not have enough carrots so I did half/half with sliced fennel and delicious.

I didn't have coriander seeds, so I used Penzey's Vindaloo spice mix, added with the garlic and carrots instead of with the onions. I also used about half carrots, and half chopped sweet potatoes. Yum! Will be making again. Love affordable recipes using basic ingredients such as this one.

This was simple but satisfying, and good for leftovers. Use lentils that keep their shape (I used black lentils) and don't skip the mint and coriander seeds. The one tweak I recommend is a splash of acid before serving.

Why put sugar in this dish? Not needed at all.

yummy w/o mint (forgot).