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Carrots and lentils

From: The Guardian
SERVES 4

extra virgin olive oil 3 tbsp
medium onions 2, thinly sliced
tomato paste 1 tbsp
carrots 500g, sliced into thin discs
green lentils 100g, soaked for 30 minutes
sea salt
freshly ground black pepper
Greek-style yoghurt 250g
garlic clove 1, crushed
For the garnish
fresh dill or a sprinkling of dried herbs such as mint or oregano

Put the onions and olive oil in a deep sauté pan and place over a medium heat. Fry the onions, stirring occasionally, until lightly caramelised and golden. Stir in the tomato paste. Add the carrots and stir for a minute or so. Take off the heat.

Drain and rinse the lentils. Put in a saucepan. Add ½ litre water and bring to the boil over a medium-high heat. Reduce the heat to low. Cover the pan and simmer for 15 minutes. Add the lentils and their cooking water to the carrots and onion. Season with salt and pepper to taste. Cover and simmer for another 15 minutes, stirring occasionally. Uncover the pan, raise the heat slightly and boil gently for 2-3 minutes until the excess liquid is completely evaporated. Cover with a clean kitchen towel and let cool.

Mix the yoghurt and crushed garlic. Add salt to taste. Then transfer the carrots and lentils to a shallow serving dish. Spread the yoghurt over the top, but without covering it completely. Scatter a few sprigs of fresh dill over the yoghurt or sprinkle a little dried mint or oregano. Serve with good bread.