Best 11 Lentils With Onions And Tomatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Discover a symphony of flavors in our collection of lentil recipes, where humble lentils take center stage and transform into delectable dishes.**

From the classic combination of lentils, onions, and tomatoes to innovative pairings with roasted vegetables, spices, and herbs, our recipes offer a diverse range of options to satisfy every palate. Whether you prefer hearty soups and stews, vibrant salads, or protein-packed main courses, our lentil recipes have something for everyone.

**Explore the simplicity of Lentils with Onions and Tomatoes, a comforting dish that showcases the natural goodness of lentils.** Savor the aromatic fusion of lentils, onions, tomatoes, garlic, and spices in a flavorful broth. For a more substantial meal, try our hearty Lentil and Vegetable Soup, a wholesome combination of lentils, carrots, celery, potatoes, and tomatoes simmered in a flavorful broth.

**Indulge in the vibrant flavors of our Lentil Salad with Roasted Vegetables, a refreshing and colorful dish perfect for summer gatherings.** Roasted zucchini, bell peppers, and cherry tomatoes pair perfectly with tender lentils, while a tangy dressing adds a delightful finishing touch. Experience the unique blend of spices in our Lentil Curry, where lentils are simmered in a creamy coconut sauce infused with fragrant spices and fresh herbs.

**For a protein-rich main course, try our Lentil Burgers, a delicious alternative to traditional beef burgers.** These burgers are packed with lentils, vegetables, and herbs, and served on toasted buns with your favorite toppings. And for a comforting one-pot meal, our Lentil and Sausage Stew combines lentils, sausage, and vegetables in a rich and flavorful broth.

**With our diverse collection of lentil recipes, you'll discover new ways to enjoy this versatile ingredient and create memorable meals that nourish both body and soul.**

Check out the recipes below so you can choose the best recipe for yourself!

LENTILS WITH TOMATOES



Lentils with Tomatoes image

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

1 quart water
1 cup dry lentils
3 tablespoons olive oil
1 medium green bell pepper, chopped
1 medium onion, chopped
2 ½ cups peeled, seeded, and chopped tomatoes
salt and pepper to taste

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



Tomato-Garlic Lentil Bowls image

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

1 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 cups dried brown lentils, rinsed
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/4 teaspoon pepper
3 cups water
1/4 cup lemon juice
3 tablespoons tomato paste
3/4 cup fat-free plain Greek yogurt
Optional: Chopped tomatoes and minced fresh cilantro

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

LENTILS WITH GARLIC, ONION, AND TOMATO



Lentils with Garlic, Onion, and Tomato image

This dish is very quick to make and a welcome accompaniment for flatbreads. Dal (split mung beans) is quickly cooked with a little turmeric, cinnamon and bay leaf to make a satisfying soupy stew. It can also be served as a dal fry, fried with a little garlic, onion and tomato. Either way, it should come to the table piping hot, an ideal companion for fresh chapatis.

Provided by Food Network

Categories     main-dish

Time 1h

Yield Approximately 3 cups

Number Of Ingredients 10

1 cup mung dal (split mung beans, yellow in color) or 2 1/2 cups cooked mung dal
4 cups water
1/2 teaspoon turmeric
1 bay leaf
1 inch cinamon stick
1/2 teaspoon salt
1 tablespoon vegetable oil
2-3 cloves garlic, finely chopped
1 medium-sized onion, finely chopped
2 medium-sized tomatoes, chopped

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.

STEWED LENTILS AND TOMATOES



Stewed Lentils and Tomatoes image

Provided by Ina Garten

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 13

2 teaspoons good olive oil
2 cups large-diced yellow onions (2 onions)
2 cups large-diced carrots (3 to 4 carrots)
1 cup chopped fennel
1 tablespoon minced garlic (3 cloves)
1 cup French green lentils (7 ounces)
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 cups chicken stock, preferably homemade
2 teaspoons mild curry powder
2 teaspoons chopped fresh thyme leaves
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon good red wine vinegar

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



Lentils With Onions and Tomatoes image

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

1 cup lentils
1 chicken bouillon cubes or 1 veggie bouillon cube
2 cups water
1 tablespoon olive oil
1 medium onion, chopped
2 tomatoes, chopped
1 teaspoon garlic powder
1/2 teaspoon dried rosemary
1/4 cup whipping cream

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 & TOMATO SALAD



Lentil & tomato salad image

Lentils are a substantial and healthy base to this fresh salad with onion, mango chutney, coriander, greens and tomatoes

Provided by Jane Hornby

Categories     Dinner, Side dish

Time 25m

Number Of Ingredients 11

250g dried Puy or green lentil , rinsed
juice ½ lime and juice ½ lemon
1 tbsp white wine or cider vinegar
1 red onion , thinly sliced into rings
2 tbsp extra-virgin olive oil
1 tsp ground cumin
1 small garlic clove , crushed
2 tbsp mango chutney
handful coriander , roughly chopped
250g cherry vine tomato , halved
85g baby spinach , washed and thoroughly dried

Steps:

  • Boil the lentils following pack instructions, drain, rinse well, then drain thoroughly.
  • Meanwhile, mix the citrus juices, vinegar and a pinch of salt in a salad bowl, then toss in the onion rings - after a few mins they will soften and turn pink. Whisk together the oil, cumin, garlic and chutney, then toss into the onions with the cooled lentils, coriander, tomatoes, spinach and plenty of seasoning.

Nutrition Facts : Calories 190 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.2 milligram of sodium

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

LENTILS WITH ONION AND GARLIC



Lentils With Onion and Garlic image

Make and share this Lentils With Onion and Garlic recipe from Food.com.

Provided by anne 2

Categories     Lentil

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

3 tablespoons olive oil
1 medium onion, halved and sliced thinly
3 garlic cloves, chopped
1 whole dried red chili
1 cup green lentil, washed and picked over
2 1/2 cups water

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.

Nutrition Facts : Calories 278.4, Fat 10.7, SaturatedFat 1.5, Sodium 8.3, Carbohydrate 33.4, Fiber 15.2, Sugar 2.8, Protein 13

LENTIL, CELERY AND TOMATO MINESTRONE



Lentil, Celery and Tomato Minestrone image

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

1 cup lentils, rinsed
1 onion, halved
A bouquet garni made with 2 sprigs each thyme and parsley, a bay leaf, and a Parmesan rind
1 1/2 quarts water
1 tablespoon extra virgin olive oil
1 medium carrot, diced
3 celery stalks, diced
2 garlic cloves, minced
Salt, preferably kosher salt, to taste
1 28-ounce can chopped tomatoes, with liquid
Pinch of sugar
2 tablespoons tomato paste
1/4 cup chopped fresh parsley
Very thinly sliced celery, from the inner heart, for garnish
Freshly grated Parmesan cheese for serving

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

SOFT LENTILS WITH ROASTED TOMATOES AND CARAMELIZED ONIONS



Soft Lentils With Roasted Tomatoes and Caramelized Onions image

I got this recipe from Mollie Katzen's Vegetable Heaven. It sounds complicated because of all the steps, but it's quite easy to make, especially if you know how to roast tomatoes. This goes great with with couscous or a long grain rice.

Provided by Stephanie Z.

Categories     Stew

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 10

6 plum tomatoes (these varieties work best for roasting) or 6 roma tomatoes (these varieties work best for roasting)
1 tablespoon olive oil
1 tablespoon butter
3 cups minced onions
1 1/2 teaspoons salt
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
8 cups well-cooked lentils (I prefer red lentils)
black pepper, to taste
3 pitted sliced green olives

Steps:

  • Preheat oven to 400°F
  • Line a baking sheet wit aluminum foil and spray with cooking spray.
  • Cut off tomato stems and place the whole tomatoes (with skin) on baking sheet.
  • Roast tomatoes in oven for 30-40 minutes. Riper tomatoes roast more quickly.
  • Every 10-15 minutes, use a paper towel to soak off juices that are on the foil, if there is juice.
  • We want the tomatoes to roast from their inner juices.
  • Meanwhile, lightly spray a 9x13 casserole dish with cooking spray.
  • Heat the olive oil in a large skillet. Add butter, allowing it to melt with the oil.
  • Stir in the onion and salt.
  • Cook, covered over low heat for 30 minutes, stirring often.
  • The onions should be soft and golden.
  • Remove tomatoes from oven, and allow to cool.
  • Reduce oven temperature to 350°F.
  • Peel off tomato skins.
  • This should be pretty easy after the roasting process.
  • Seed and mince tomatoes.
  • There should be 1 cup of for this dish.
  • Add tomatoes to onions.
  • Cook for an additional 15-20 minutes, stirring occasionally.
  • Add remaining ingredients except the olives, and stir well.
  • Transfer mixture to casserole dish.
  • Cover tightly with foil, and bake for about 45 minutes.
  • Serve hot, topped with a scattering of the sliced green olives for garnish.

Nutrition Facts : Calories 299.5, Fat 4.2, SaturatedFat 1.3, Cholesterol 3.8, Sodium 474.1, Carbohydrate 49.3, Fiber 17.2, Sugar 9.3, Protein 19

LENTIL TOMATO SOUP



Lentil Tomato Soup image

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

1 cup lentils, washed and picked over
1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 carrot, diced
1 stalk of celery, diced
Salt to taste
1 14-ounce can chopped tomatoes, with juice
5 cups water
A bouquet garni made with 2 sprigs rosemary and 1 bay leaf
Freshly ground pepper to taste
Grated Parmesan or Gruyère for serving
1 to 2 tablespoons chopped flat-leaf parsley

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

Tips:

  • Choose the right lentils. Different types of lentils have different cooking times and textures. For this recipe, brown or green lentils are a good choice.
  • Rinse the lentils before cooking. This will help to remove any dirt or debris.
  • Use a large pot. Lentils will expand as they cook, so it's important to use a pot that is large enough to accommodate them.
  • Bring the lentils to a boil, then reduce the heat and simmer. This will help to prevent the lentils from becoming mushy.
  • Add the spices and seasonings early in the cooking process. This will give the lentils time to absorb the flavors.
  • Serve the lentils hot or warm. They can be eaten as a main course or as a side dish.

Conclusion:

Lentils with onions and tomatoes is a simple, yet delicious and nutritious dish that can be enjoyed by people of all ages. It is a good source of protein, fiber, and iron. This dish is also very versatile and can be served as a main course or as a side dish. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that is sure to please everyone at the table.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #low-protein     #main-dish     #side-dishes     #beans     #dietary     #low-sodium     #low-cholesterol     #low-calorie     #low-carb     #lentils     #low-in-something

Related Topics