Best 5 Lentils With Tomatoes Recipes

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**Lentils with Tomatoes: A Culinary Journey Through Flavor and Health**

Embark on a culinary adventure with our diverse collection of lentil and tomato recipes, tantalizing taste buds and nourishing both body and soul. From hearty mains to vibrant sides, each dish showcases the harmonious blend of lentils and tomatoes, offering an explosion of flavors and textures that will leave you craving more. Dive into the aromatic depths of our classic lentil soup, where lentils and tomatoes simmer together in a symphony of herbs and spices, creating a comforting and wholesome meal. Explore the vibrant flavors of our Mediterranean-inspired lentil salad, where lentils and tomatoes unite with fresh herbs, tangy feta cheese, and a drizzle of olive oil, resulting in a refreshing and satisfying dish. Experience the richness of our creamy lentil and tomato curry, where lentils and tomatoes meld seamlessly with aromatic spices, coconut milk, and a touch of heat, creating a velvety and flavorful experience. Whether you're seeking a comforting bowl of soup, a vibrant salad, or a rich and flavorful curry, our lentil and tomato recipes offer a culinary journey that is both delicious and nutritious.

Let's cook with our recipes!

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

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

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

LENTILS, GARLIC AND TOMATOES



Lentils, garlic and tomatoes image

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

4 teaspoons olive oil
5 cloves garlic, minced
1/2 lb tomatoes, peeled and minced
1 cup dried lentils, picked over,washed and drained
1 teaspoon salt
1 teaspoon lemon juice

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.

Tips:

  • Use a variety of lentils. Lentils come in many different colors and sizes, each with its own unique flavor and texture. For this recipe, you can use any type of lentil you like, but some good options include brown lentils, green lentils, or red lentils.
  • Rinse the lentils before cooking. This will help to remove any dirt or debris from the lentils.
  • Use a good quality olive oil. The olive oil will help to flavor the lentils and vegetables.
  • Add a bay leaf to the pot. A bay leaf will add a subtle flavor to the lentils.
  • Season the lentils to taste. Add salt, pepper, and other spices to taste.
  • Serve the lentils with your favorite sides. Lentils can be served with rice, quinoa, bread, or vegetables.

Conclusion:

This lentil with tomato recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The lentils are cooked in a flavorful tomato sauce, and the dish is packed with protein and fiber. You can serve the lentils with your favorite sides, such as rice, quinoa, or vegetables.

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