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
TOMATO-GARLIC LENTIL BOWLS
An Ethiopian recipe inspired this feel-good dinner that's tangy, creamy and packed with hearty comfort. -Rachael Cushing, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 294 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 419mg sodium, Carbohydrate 49g carbohydrate (5g sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges
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.
LENTILS WITH ONIONS AND TOMATOES
This is a wonderful, easy to prepare lentil dish that I received from a friend. She had attended a potluck where she sampled this Kenyan dish that her co-worker prepared from her home country. Delicious!
Provided by Starrynews
Categories Lentil
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
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.
LENTIL, CELERY AND TOMATO MINESTRONE
Minestrone might be a familiar soup, but here it takes on a new flavor: celery. The celery, which may be lingering in the fridge having played a minor part in another recipe, adds a dimension of flavor to the mix that ordinary minestrone just doesn't have. Celery has long been used in Chinese medicine to help control high blood pressure. It is also an excellent source of Vitamins K and C, and a very good source of potassium, folate, dietary fiber, molybdenum, manganese, and Vitamin B6.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Combine the lentils, 1/2 onion and the bouquet garni with 1 quart water in a saucepan and bring to a boil. Reduce the heat, add salt to taste, cover and simmer 30 minutes.
- Chop the remaining onion. Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion, carrot, and celery. Cook, stirring often, until the onion is tender, about 5 minutes, and add the garlic and a pinch of salt. Stir together until fragrant, about 1 minute, and add the canned tomatoes with their liquid and the sugar. Bring to a simmer and cook, stirring often, for about 10 minutes, until the tomatoes have cooked down somewhat and smell fragrant.
- Add the lentils with their broth, the tomato paste, salt to taste, an additional 2 cups water, and bring to a boil. Reduce the heat, cover, and simmer 30 minutes. Taste and adjust seasonings. Season to taste with freshly ground pepper, stir in the parsley and serve, garnishing each bowl with thinly sliced celery heart if you want some crunch, and passing the Parmesan at the table.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 2 grams, Carbohydrate 30 grams, Fat 3 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 1077 milligrams, Sugar 6 grams
LENTILS, GARLIC AND TOMATOES
Make and share this Lentils, garlic and tomatoes recipe from Food.com.
Provided by Diana Adcock
Categories Lentil
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a large 2 quart pot over medium heat.
- Add garlic and cook until JUST turning golden.
- Add tomatoes and cook down to thick, around 8 minutes.
- Add lentils and 2 1/2 cups water.
- Bring to a boil, cover and reduce heat.
- Simmer 30 minutes.
- Add the salt and lemon juice.
- Mix well.
LENTIL TOMATO SOUP
I'm a firm believer in eating foods that symbolize good luck and expanding fortune at the beginning of the year. Usually I stick with my black-eyed peas salad. But I've always been curious about how people in other countries usher in the New Year. Lentils and raisins are present on Italian tables because they resemble coins and swell when cooked. They're usually accompanied by pork, a symbol of prosperity and abundance. This is an easy, robust vegetarian soup that tastes almost meaty. The rosemary in the bouquet garni contributes a savory, earthy flavor.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot, soups and stews, appetizer, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic, carrot and celery, and a generous pinch of salt, and continue to cook for another 5 minutes until tender. Add the tomatoes and bouquet garni, and cook, stirring often, until the tomatoes have cooked down somewhat and smell fragrant, about 10 minutes. Add the lentils, water and salt to taste. Bring to a boil. Reduce the heat, cover and simmer gently one hour. Taste and adjust seasonings. Remove the bouquet garni, and stir in the parsley. Serve, garnishing each bowl with Parmesan or Gruyère.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 3 grams, Carbohydrate 40 grams, Fat 4 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 1172 milligrams, Sugar 6 grams
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