Lentils With Garlic And Tomatoes Food

LENTILS WITH TOMATOES

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.

STEWED LENTILS AND TOMATOES

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.

TOMATO-GARLIC LENTIL BOWLS

Steps:

• In a large saucepan, heat oil over medium-high heat; saute onions 2 minutes. Add garlic; cook 1 minute. Stir in lentils, seasonings and water; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes., Stir in lemon juice and tomato paste; heat through. Serve with yogurt and, if desired, tomatoes and cilantro.

LENTILS WITH GARLIC, ONION, AND TOMATO

Steps:

• You will need a medium-sized saucepan, and a large deep skillet or saucepan.
• To cook split mung beans, rinse off with cold water and then place in a saucepan with four cups of water, turmeric, bay leaf, and cinnamon. Bring to a boil, then simmer until tender, approximately 20 to 25 minutes. Stir in salt. Serve hot, with a stack of chapatis.
• To make Dal Fry:
• In another large skillet or saucepan, heat the oil over high heat. Toss in the garlic and onion and cook for 2 minutes. Add the chopped tomatoes and cook for one minute longer, stirring the entire time. Now pour in the cooked mung dal and stir (watch out for spattering as the dal first hits the oil). Cook the dal for 2 to 3 minutes, or if the dal was cold or at room temperature, cook until hot. Serve immediately in individual bowls or in one large bowl.

SPINACH-AND-GARLIC LENTILS

Steps:

• Combine the lentils, tomato, 2 cloves of garlic, ginger, serrano chile, turmeric and 6 cups water in a large saucepan. Bring to a high simmer and cook, occasionally whisking vigorously, until the lentils are tender and begin to fall apart and the mixture is like a thin porridge, 15 to 18 minutes. Add the spinach to the pan in batches and stir until wilted. Add the lemon juice and 1 1/2 teaspoons of salt. Remove from the heat.
• Melt the butter in a small skillet over medium heat. Add the remaining clove of garlic and the cumin seeds and mustard seeds. Swirl until the garlic and is golden and fragrant, about 3 minutes.
• Pour the lentils into a large serving bowl and drizzle with the garlic butter. Serve hot.

LENTILS AND TOMATO SAUCE WITH MACARONI AND FRIED ONIONS

Steps:

• Heat the olive oil in a large skillet over medium-low heat. Add the diced onions and cook, stirring, until the onions are golden brown, about 20 minutes, being careful not to let them get too dark. Remove half of the onions and reserve. Stir the garlic into the remaining onions and cook for 1 minute.
• Stir the lentils and water (or water/broth combo) into the onion mixture. Cover and bring to a boil. Reduce the heat to medium-low and cook until the lentils are tender, about 25 minutes.
• Stir in the tomatoes, cumin, coriander, and allspice. Cover and cook for 10 minutes. Uncover and simmer, stirring to break up the tomatoes, until the mixture is thickened, about 10 minutes. Season with salt and pepper.
• Meanwhile, cook the pasta in plenty of boiling salted water until tender but firm, about 10 minutes. Drain. Quickly dry the pasta cooking pot and add the reserved onions along with the cumin seeds. Cook, stirring over medium-high heat until the onions are sizzling. Add the drained macaroni and stir to combine. Taste and adjust the seasonings. To serve, spoon the macaroni into individual bowls and top with a ladleful of the spiced lentils. Sprinkle with red pepper flakes to taste, if desired.

LENTILS WITH ONIONS AND TOMATOES

Steps:

• Put lentils, bouillon cube, and water into a pot and bring to a boil. Reduce heat to medium and allow to simmer until lentils are soft and most of the water is absorbed, about 20-25 minutes.
• Meanwhile, in a separate saute pan, add oil and onions and saute until onions are soft and browned.
• Stir in tomatoes, garlic powder, and rosemary. Let cook over medium heat until tomatoes are cooked down a bit, about 2-3 minutes, stirring occasionally.
• Combine lentils and onion mixture, stirring well.
• Adjust temperature to low. Pour in whipping cream, stirring gently.
• Allow to heat through on low for an additional 5-10 minutes, stirring occasionally.

LENTILS WITH ONION AND GARLIC

Steps:

• Heat oil in medium saute pan or saucepan over medium-high heat. Fry onion until crisp and reddish-brown, about 10 minutes, then drain on paper towels.
• Put garlic and chile in saucepan and fry for 20 seconds or until just beginning to brown. Add lentils and water. Partially cover and cook for 30-35 minutes, or until lentils are soft.
• Serve lentils with onions on top.
• Note: I used 6 cloves of garlic and 2 chiles, and it still wasn't hot enough for my tastes.

STEWED LENTILS & TOMATOES(BAREFOOT CONTESSA)

Steps:

• Heat the oil in a large saucepan. Add the onions and carrots and cook over medium low heat for 8-10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook 1 more minute. Be careful not to burn the garlic.
• Meanwhile, place the canned tomatoes, including the juice, in the bowl of a food processor and pulse several times until the tomatoes are coarsely chopped. Rinse and pick over the lentils to make sure there are no stones.
• Add the tomatoes, lentils, broth, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower 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. Enjoy!