Best 3 Lentil And Tomato Stew Recipes

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Indulge in a culinary journey with our tantalizing lentil and tomato stew, a vibrant symphony of flavors that will delight your taste buds. This wholesome and hearty stew is a harmonious blend of lentils, tomatoes, and an array of aromatic spices, simmered to perfection to create a comforting and nourishing meal. Join us as we explore the diverse variations of this classic dish, each with its unique twist on the beloved lentil and tomato combination. From the smoky paprika-infused Spanish lentil stew to the vibrant and tangy Moroccan lentil and tomato tagine, our collection of recipes promises an exciting culinary adventure. Experience the richness of Indian dal makhani, where lentils and tomatoes are embraced by a symphony of spices, or savor the rustic charm of French lentil soup, a comforting and earthy delight. Whether you prefer a quick and easy one-pot meal or a slow-cooked masterpiece, our lentil and tomato stew recipes offer something for every palate and occasion. Let your taste buds embark on a global culinary adventure as you explore the diverse flavors of this versatile dish.

Let's cook with our recipes!

LENTIL AND TOMATO STEW



Lentil and Tomato Stew image

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

2 cups / 14 ounces brown or green lentils, rinsed and picked over
6 cups of water
1 onion, cut in half
3 to 4 garlic cloves, to taste, minced
A bouquet garni made with 1 bay leaf, 2 sprigs each thyme and parsley, and if desired, a Parmesan rind
Salt to taste
1 to 2 tablespoons extra-virgin olive oil
2 pounds tomatoes, cut in wedges if you have a food mill, seeded and grated if you don't
1/4 teaspoon sugar
Freshly ground pepper
1 or 2 basil sprigs, plus 2 to 4 tablespoons slivered basil (to taste)
Freshly grated Parmesan for topping
Toasted bread rubbed with garlic for serving (optional)

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

CURRIED LENTIL, TOMATO AND LAMB STEW



Curried Lentil, Tomato and Lamb Stew image

Categories     Lamb     Tomato     Stew     Low Fat     Lentil     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1 teaspoon vegetable oil
1 pound trimmed boneless lamb sirloin, cut into 1-inch pieces
1 1/2 cups chopped onion
2 garlic cloves, minced
1 teaspoon minced peeled ginger
1 tablespoon curry powder
2 cups water
1 1/2 cups canned diced tomatoes in juice
1 cup dried green or brown lentils
3 carrots, peeled, thickly sliced
1 cup frozen green peas

Steps:

  • Heat oil in heavy large pot over medium-high heat. Sprinkle lamb with salt and pepper. Add to pot; sauté until brown, about 5 minutes. Add onion, garlic and ginger; sauté 5 minutes. Add curry powder; stir 30 seconds. Add 2 cups water and next 3 ingredients; bring to boil. Reduce heat, cover and simmer until lamb and lentils are tender, stirring occasionally, about 1 hour.
  • Add peas to pot and simmer until heated through, about 5 minutes. Season with salt and pepper. Ladle into bowls.

TOMATO AND LENTIL STEW



TOMATO AND LENTIL STEW image

Categories     Soup/Stew     Tomato     Side     Stew     Vegetarian     Wheat/Gluten-Free     Fall     Winter

Yield 6 servings

Number Of Ingredients 11

2 cups / 14 ounces brown or green lentils, rinsed and picked over 1 1/2 cups water
1 onion, cut in half
3 to 4 garlic cloves, to taste, minced
A bouquet garni made with 1 bay leaf, 2 sprigs each thyme and parsley, and if desired, a Parmesan rind
Salt to taste
1 to 2 tablespoons extra-virgin olive oil
2 pounds tomatoes, cut in wedges if you have a food mill, seeded and grated if you don't
¼ teaspoon sugar
Freshly ground pepper
1 or 2 basil sprigs, plus 2 to 4 tablespoons slivered basil (to taste)
Freshly grated Parmesan for topping

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 and sprinkle Parmesan over each serving if desired.

Tips:

  • Use a variety of lentils. In this recipe, a combination of brown and green lentils is used, but you can use any type of lentil you like. Red lentils will cook more quickly, while black lentils will hold their shape better.
  • Soak the lentils before cooking. This will help them to cook more evenly and reduce the cooking time.
  • Use a flavorful broth. The broth you use will add a lot of flavor to the stew, so choose one that you like. Vegetable broth, chicken broth, or beef broth are all good options.
  • Add plenty of vegetables. The more vegetables you add to the stew, the more nutritious and flavorful it will be. Some good options include carrots, celery, onions, garlic, tomatoes, and bell peppers.
  • Season the stew well. Salt, pepper, and cumin are all essential seasonings for this stew. You can also add other spices, such as chili powder, paprika, or oregano, to taste.
  • Serve the stew with your favorite toppings. Some popular options include rice, yogurt, and cilantro.

Conclusion:

Lentil and tomato stew is a delicious, healthy, and affordable meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a lentil and tomato stew that is sure to impress your family and friends.

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