Turkish Carrots and Lentils with Herbs

Adapted from Plenty by Diana Henry

Olive oil
1 onion, cut into crescent moon shapes
4 garlic cloves, chopped
Salt and pepper to taste
1/2 cup green or Puy lentils
6 large carrots, sliced
2 tablespoons tomato paste
2 teaspoons sugar
1 1/4 cup vegetable stock or water
2 tablespoons chopped parsley, dill or mint
1/2 lemon, juiced

Heat oil in a saucepan and saute the onion until soft and pale gold. Add garlic, salt and pepper and cook for 2 minutes. Add  everything else except the herbs and lemon juice.
Bring to a boil and cook until tender and the liquid has been absorbed.  This should take about 30 minutes.
Taste, add herbs and lemon juice, and adjust seasoning. Add another shot of olive oil, if needed.