LENTIL AND TOMATO STEW
Even people who swear they don't abide beans find pleasure in the distinctive, profound flavor of lentils. They cook quickly, so for stews and soups, 40 to 45 minutes will suffice. Lentils never need to be soaked and for those of you who are sensitive to beans, you will be happy to hear that they don't contain sulfur, the gas-creating compound present in most beans.
Provided by Martha Rose Shulman
Categories vegetables, main course
Time 55m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large, heavy pot or Dutch oven, combine lentils, water, onion, half the garlic, and bouquet garni. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture. They should not be mushy. Taste and adjust salt. Using tongs, remove onion and bouquet garni.
- Meanwhile, make tomato sauce in a separate pan. Heat oil over medium heat and add garlic. When it smells fragrant but before it browns, after about 30 seconds of sizzling, add tomatoes and stir together. Add sugar, salt, and basil sprigs and turn heat to medium-high so tomatoes come to a brisk simmer. Turn heat down to medium and cook, stirring often, until tomatoes have cooked down to thick, fragrant sauce, about 20 minutes. Remove basil sprigs.
- If using unpeeled tomatoes and a food mill, put sauce through fine blade of the mill. Add tomato sauce to lentils, stir together, cover and simmer gently for 10 minutes. The mixture should be fairly thick, a stew rather than a soup. Add freshly ground pepper, taste and adjust salt. Stir in slivered basil.
- Serve in wide bowls, over optional garlic bruschette. Sprinkle Parmesan over each serving if desired.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 4 grams, Carbohydrate 51 grams, Fat 4 grams, Fiber 10 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 1125 milligrams, Sugar 6 grams
LENTILS WITH TOMATOES
A Middle Eastern dish with a deliciously simple taste. Serve with rice, couscous, or whatever you like.
Provided by Mary Hansen Smith
Categories Side Dish Beans and Peas
Time 1h30m
Yield 4
Number Of Ingredients 7
Steps:
- In a pot, bring the water to a boil, and stir in the lentils. Reduce heat, and simmer 20 minutes; drain.
- Heat the olive oil in a large skillet over medium heat, and saute the green bell pepper and onion until tender. Mix in the tomatoes, and season with salt and pepper. Stir in the lentils, reduce heat, and simmer 25 to 30 minutes, until the lentils are tender.
Nutrition Facts : Calories 265.9 calories, Carbohydrate 32.5 g, Fat 10.9 g, Fiber 11.8 g, Protein 12.4 g, SaturatedFat 1.5 g, Sodium 17.3 mg, Sugar 7 g
HEARTY LENTIL STEW
This tasty lentil stew is packed with hearty flavor and loaded with plant based protein. Perfect for a simple lunch or dinner!
Provided by Sonja Overhiser
Categories Main Dish
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Finely dice the onion. Peel and finely chop the carrots. Chop the celery into small pieces. Mince the garlic.
- In a large pot, add the olive oil and heat over medium heat. Add the onion, carrot, celery and garlic and cook 3 to 4 minutes until just translucent. Add the smoked paprika, cumin, fennel seeds, and lentils and stir 1 minute. Add the canned tomatoes and their juices, vegetable broth, and kosher salt.
- Bring to a simmer. Simmer covered, stirring occasionally, for 20 minutes. Remove lid and cook for an additional 10 to 15 minutes until the lentils are tender. Stir in the spinach in the last minute or so and cook until it wilts (if using kale or chard, add it in the last 5 minutes).
- Remove from the heat. Taste and season with additional salt and fresh ground pepper as necessary. For best flavor, garnish with Parmesan cheese. Stores refrigerated for up to 4 days and frozen for 3 to 4 months.
Nutrition Facts : Calories 371 calories, Sugar 8.1 g, Sodium 640.2 mg, Fat 8.1 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 58.4 g, Fiber 10.9 g, Protein 19.7 g, Cholesterol 0 mg
LENTIL AND ZUCCHINI STEW
Make and share this Lentil and Zucchini Stew recipe from Food.com.
Provided by palousebrand
Categories Easy
Time 4h20m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- In large (12") skillet (we like to use our iron skillet) over medium heat, saute' onions for 3-4 minutes then add the beef and garlic browning the meat and stirring for 5-10 minutes. Remove from heat and place in slow cooker.
- Add lentils, carrots, zucchini, tomatoes, beef stock, wine and spices to the slow cooker. Salt and pepper to taste.
- Set slow cooker on high for 4 hours or on low for 6 hours.
Nutrition Facts : Calories 466.2, Fat 22.9, SaturatedFat 8.2, Cholesterol 78.2, Sodium 196.8, Carbohydrate 31.3, Fiber 12.9, Sugar 3.5, Protein 30.2
QUICK & EASY WARMING TOMATO AND LENTIL STEW (VEGAN)
This warming tomato and lentil stew is nourishing, aromatic, and incredibly simple. French lentils are cooked in a comforting tomato broth until tender and plump. A base of onion, garlic, rosemary, and thyme offers an earthy, savory vibe that tames the acidity of the tomatoes and unites the flavors as one. This stew comes together with just 40-ish minutes of time and a modest amount of stirring. Protein-packed lentils make it an incredibly satisfying dish, and you can bump the comfort up another notch by serving it over brown rice or alongside a warm baguette.
Provided by Ashley
Time 40m
Number Of Ingredients 12
Steps:
- Heat the olive oil in a dutch oven or large stock pot over medium heat. Add the onion and cook for 6 minutes or until soft and translucent, stirring occasionally. Add the garlic, dried rosemary, sea salt, and red pepper flakes, and cook for another 1 to 2 minutes or until the garlic softens, stirring frequently.
- Add the french lentils, crushed tomatoes, filtered water, tamari, and balsamic. Stir to combine and nestle the sprigs of thyme into the liquid. Increase heat to medium-high and bring to a rapid boil. Then, reduce heat to low, cover, and simmer for 30 to 35 minutes or until the lentils are tender.
- Carefully remove the thyme sprigs. Taste and season with more sea salt, if desired. I typically don't add any additional salt; however, feel free to season as you wish.
SPICY LENTIL TOMATO STEW
This is a thick, fragrant, and hearty stew. Very satsifying on a cold day, very good for you, and very cheap. Can't really ask for more than that from a single recipe.
Provided by dividend
Categories Lentil
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Optionally, you can soak the lentils in cold water before you start the prep for this. Drain them before you add them to the soup.
- Mince the onion, celery, and garlic. Peel and mince the carrot.
- Warm the olive oil in a large pot over medium heat. Add the onion, carrot, and celery with a pinch of salt. Cook, stirring often, for 6 minutes.
- Add the garlic and cook for 1 minutes.
- Sprinkle on the spices, and stir.
- Make a space in the middle of the pot, and add the tomato paste. Mix everything together until a thick paste forms.
- Add the chopped tomatoes with their juice and stir.
- Add the chicken broth and water and stir.
- Add the lentils. Bring to a boil, then back the heat off to a simmer. Simmer for 30 - 45 minutes, stirring often.
- Remove from the heat, add the lemon juice, and puree to desired consistency. (I like it left slightly chunky.).
- Add pepper to taste.
- POSSIBLE GARNISHES:.
- Lemon zest / freshly squeezed lemon juice.
- Plain yogurt blended with salt, pepper, and chopped parsley or cilantro.
Nutrition Facts : Calories 347.1, Fat 3.4, SaturatedFat 0.8, Cholesterol 4.8, Sodium 484.4, Carbohydrate 58, Fiber 23.3, Sugar 10.8, Protein 23.3
STEWED LENTILS AND TOMATOES
Provided by Ina Garten
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan. Add the onions, carrots and fennel and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
- Meanwhile, rinse and pick over the lentils to make sure there are no stones in the package.
- Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.
PORTOBELLO AND BASIL LENTIL STEW
Make and share this Portobello and Basil Lentil Stew recipe from Food.com.
Provided by hanny1217
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in large soup pot and saute onion, garlic, mushrooms, green pepper,salt and white pepper together until mushrooms are tender (about 5 min). Add stock and tomato paste. Mix until tomato paste is completely blend into stock. Stir in lentils and bring to a boil. Lower heat, cover and cook over medium-low heat for 15 minutes, stirring occassionally. Add basil and simmer, with pot covered, 15 minutes longer. Add extra salt and pepper to taste. Serve in individual bowls and float one tablespoon of dry sherry on top of each bowl. Garnish with remaining basil leaves.
Nutrition Facts : Calories 422.6, Fat 5.3, SaturatedFat 0.8, Sodium 934, Carbohydrate 59.1, Fiber 11, Sugar 8, Protein 21.4
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LENTIL TOMATO STEW - VEGGIE DESSERTS
From veggiedesserts.com
5/5 (2)Total Time 20 minsCategory Main MealsPublished 2017-07-12
- Heat the oil in a large pot and add the garlic (if using garlic powder, add with the tomatoes). Cook for 1 minute, then add the mushrooms and peppers and cook for a further 4 minutes.
- Add the tomatoes, water (cold is fine), stock cube and simmer for 8-10 minutes to allow it to reduce slightly.
COMFORTING LENTIL TOMATO PASTA STEW | THE FULL HELPING
From thefullhelping.com
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. When the oil is shimmering, add the onion, carrots, and celery. Sauté the vegetables for 6-7 minutes, stirring often, or until the vegetables are clear and soft. Add the garlic and tomato paste to the pot. Continue sautéing the ingredients for another minute, till the garlic is fragrant.
- Add the lentils, pasta, tomatoes, broth, water, and oregano to the pot. Bring everything to a boil. Reduce the heat to low. Cover and simmer the stew for 15 minutes.
- After 15 minutes, add the chopped kale and salt to the pot. Recover and simmer for another 10 minutes. Taste the stew to be sure that the lentils and pasta are both tender; if not, simmer the stew for another 5-10 minutes.
EASY TOMATO RED LENTIL STEW - DEL'S COOKING TWIST
From delscookingtwist.com
- In a medium saucepan or dutch oven, heat up the olive oil. Melt in the onions, diced, until soft and translucent.
- Add red lentils and cover with broth or water. Bring to a boil, cover tightly, reduce heat and simmer until they are tender, about 15 minutes, stirring regularly. Pour crushed tomatoes (or tomato sauce) and stir well.
- Add cherry tomatoes, fresh baby spinach and give a good stir. Season with salt and freshly ground pepper, add some chili flakes, and serve with a side of rice.
STEWED LENTILS & TOMATOES (UPDATED) | RECIPES
From barefootcontessa.com
- Heat the 2 tablespoons of oil in a large saucepan. Add the onions and carrots and cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until the onions start to brown. Add the garlic and cook for one minute.
- Meanwhile, place the tomatoes, including the juice, in the bowl of a food processor fitted with a steel blade and pulse several times until the tomatoes are roughly chopped.
- Add the tomatoes, lentils, chicken stock, curry, thyme, 1 tablespoon salt, and 1 teaspoon pepper to the pot. Bring to a boil, lower the heat, and simmer, covered, for 30 to 40 minutes, until the lentils are tender. Stir occasionally, scraping the bottom of the pot with a wooden spoon and check to be sure the liquid is simmering. (I pull the pot halfway off the burner to keep it simmering.) Remove from the heat and allow the lentils to sit covered for another 10 minutes. Stir in the vinegar, check the seasonings, serve hot or warm.
LENTILS AND ROASTED TOMATO STEW - MOMMY'S HOME COOKING
From mommyshomecooking.com
- Heat the olive oil in a large saucepan over medium high heat. Add the onions, garlic and peppers. Cook for 3-5 minutes or until soft. Add tomatoes and cook for 3 more minutes.
- Stir in the lentils and add the chicken stock. Add all the spices and bay leaf. Check seasonings and add salt to taste, if needed. Bring to boil, add butternut squash.
THE BEST POTATO LENTIL STEW - THE GREEN CREATOR
From thegreencreator.com
- In a large pan add the onion and let het up over a high heat. Add balsamic and let it simmer for about 30 seconds. This can burn quickly now. So add a splash of water and let it simmer.
- In the meantime cut the potatoes and carrots. Add those to the pan. Slowly add more water. Rinse the lentils. You can use other lentils, but trust me when I say that these French green lentils are the best for this recipe. Rinse the lentils and add to the pan along with the rest of the water.
- Add all the other ingredients: oat milk, red wine vinegar, green peas, bouillon, can of chopped tomatoes, soy sauce and black pepper. Reduce the heat.
LENTIL AND TOMATO STEW WITH TAMARIND • JEWISH FOOD HERO
From jewishfoodhero.com
- Add onions, garlic, and shallots to a stew pot and pour in 1⁄4 cup of water. Place over medium heat and cook, stirring occasionally, until the onion is translucent, around 5-7 minutes.
- Stir in the chopped tomatoes, red pepper, and tomato paste; continue simmering over medium heat.
- Add in the cumin, chili, tamarind paste, and brown sugar; stir to coat all the vegetables with the spices.
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