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
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
CREAMY LENTIL STEW
Give lentil soup a refreshing twist with red, pink, or yellow varieties. After a simmer with garlic, ginger, thyme, and cinnamon, blend a third of the stew and pour it back in along with some coconut milk to to add body and richness.
Provided by Greg Lofts
Categories Gluten-Free Recipes
Time 45m
Number Of Ingredients 19
Steps:
- Melt butter in a small pot or large saucepan over medium heat. When foam subsides, add onion, carrots, and celery and cook, stirring occasionally, until vegetables are beginning to soften but not developing any color, 8 to 10 minutes. Stir in garlic, ginger, thyme, spices, 2 teaspoons salt, and 1/4 teaspoon pepper; cook until fragrant, about 1 minute.
- Add tomatoes, lentils, and broth. Bring to a boil, then reduce heat to low, cover, and simmer until lentils are tender and creamy, 15 to 18 minutes. Remove and discard thyme. Transfer about one-third of soup to a blender; purée until smooth. (Be careful blending the hot liquid: Remove feed cap from blender lid and cover with a kitchen towel to let steam escape; or pulse several times with an immersion blender directly in pot to partially purée.) Stir purée back into pot, with coconut milk and lemon juice. Serve with any combination of serving suggestions.
TOMATO-CURRY LENTIL STEW
I discovered this one day while trying to use up some leftover canned tomatoes and celery. You could probably double, triple, etc. the ingredients and brew up a whole pot of this. Feel free to use fresh tomatoes too, if you like.
Provided by Robin Oswald
Categories Soups, Stews and Chili Recipes Stews
Time 1h
Yield 2
Number Of Ingredients 9
Steps:
- Combine lentils and water, bring to a boil.
- Lower heat to simmer, add tomatoes, onion, and celery. Cover and let simmer 45 minutes. Check every 15 minutes to stir, and add water if necessary. Add spices last 15 minutes to taste. Taste and re-spice if necessary before serving.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 36.9 g, Fat 0.8 g, Fiber 16.2 g, Protein 13.7 g, SaturatedFat 0.1 g, Sodium 194.4 mg, Sugar 4.5 g
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