Sores Dogan : Root vegetable recipes

Root vegetable recipes: Turkish carrots and lentils

Serves four to six
You can serve it as a side dish, or as a main course with rice or bulgur wheat. It also makes a very good meze, served at room temperature with other ‘little’ dishes.
4 tbsp olive oil
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1 onion, cut into slim crescent-moon slices
4 cloves garlic,
finely chopped
1½ tsp coriander
seeds, crushed
½ tsp chilli flakes
100g (3½oz) green or puy lentils
6 large carrots, cut into rounds
2 tbsp tomato purée
2 tsp caster sugar
275ml (9½fl oz) water or vegetable or chicken stock
2 tbsp chopped mint, parsley or dill (or a mixture of two of these)
good squeeze of lemon
extra-virgin olive oil, to serve

Heat the oil in a saucepan and sauté the onion until it is soft and pale gold. Add the garlic, coriander seeds and chilli and cook for a further two minutes. Now add
everything else except the herbs, lemon and extra-virgin oil. Season, going easy on the salt if you are using stock rather than water. Bring to the boil and cook until
the carrots and lentils are tender and the liquid has been absorbed (top up the liquid if you need to). It should take about 30 minutes, but it might be a bit more.
The lentils should not become mushy but should retain their shape; green ones need extra vigilance. Taste, add whatever herb you are using and a good squeeze of lemon,
then taste again and adjust the seasoning. Add a good slug of extra-virgin oil. Serve at any temperature you like. Greek yogurt into which you have stirred some
crushed garlic is great on the side.

Asparagus with Olive Oil-Zeytinyagli Kuskonmaz

Cooking Tips by Sores Dogan

1 bunch asparagus (1 lb)

2 medium carrots, julienne cut

1 onion, julienne cut

3 cloves of garlic, finely sliced

5-6 mushrooms, sliced/quartered

2-3 tomatoes, crushed

1 tsp salt to taste

½ tsp sugar

½ tsp fresh black pepper

4-5 Tbsp olive oil

½ cup hot water

Dill for garnish


Chop the onions and garlic. Cover the bottom of the pot with them. Place a layer of asparagus cut into ~1 inch length. Then, cover them with julienne cut carrots and sliced mushrooms. Finally, spread crushed tomatoes all over. Sprinkle with salt and sugar. Drizzle with olive oil and add hot water. Add some fresh black pepper. Close the lid and cook over low heat until the carrots are cooked (for about 30-35).
Serve either hot or cold with fresh dill on top if desired.
ENJOY