Best 3 Stewed Lentils Tomatoes Recipes

**Stewed Lentils and Tomatoes: A Culinary Journey Through Flavor and Nutrition**

Embark on a delightful culinary adventure with stewed lentils and tomatoes, a delectable dish that tantalizes the taste buds and nourishes the body. Originating from the vibrant Mediterranean region, this hearty and versatile stew has captured the hearts of food enthusiasts worldwide. Lentils, the star ingredient, are a nutritional powerhouse packed with protein, fiber, and essential vitamins and minerals. Combined with juicy tomatoes, aromatic herbs, and a symphony of spices, this dish promises a symphony of flavors that dances on the palate. Whether you prefer a classic vegetarian version or a protein-packed variation with chicken or beef, our collection of stewed lentils and tomatoes recipes offers something for every palate. Get ready to savor the goodness of this comforting and wholesome dish that celebrates the bounty of nature's offerings.

Let's cook with our recipes!

STEWED LENTILS & TOMATOES(BAREFOOT CONTESSA)

Stewed Lentils & Tomatoes(Barefoot Contessa) image

Make and share this Stewed Lentils & Tomatoes(Barefoot Contessa) recipe from Food.com.

Provided by Sharon123

Categories Lentil

Time 1h10m

Yield 6-8

Number Of Ingredients 12

Ingredients

2 teaspoons extra virgin olive oil
2 cups large diced yellow onions (2 onions)
2 cups large diced carrots (3-4 carrots)
3 garlic cloves, minced (about 1 tbls.)
1 (28 ounce) can plum tomatoes
1 cup french green lentil (7 ounces)
2 cups vegetable stock (or chicken stock)
2 teaspoons mild curry powder
2 teaspoons fresh thyme leaves, chopped
2 teaspoons kosher salt
1/4 teaspoon fresh ground black pepper
1 tablespoon good quality red wine vinegar

Steps:

Heat the oil in a large saucepan. Add the onions and carrots and cook over medium low heat for 8-10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook 1 more minute. Be careful not to burn the garlic.
Meanwhile, place the canned tomatoes, including the juice, in the bowl of a food processor and pulse several times until the tomatoes are coarsely chopped. Rinse and pick over the lentils to make sure there are no stones.
Add the tomatoes, lentils, broth, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower 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. Enjoy!

INA GARTEN'S STEWED LENTILS AND TOMATOES

INA GARTEN'S STEWED LENTILS AND TOMATOES image

Categories Soup/Stew Bean Low Fat Vegetarian High Fiber Healthy

Number Of Ingredients 12

Ingredients

2 tbsp. extra virgin olive oil
2 cups diced yellow onion
2 cups diced carrots
3 garlic cloves, minced
1 (28oz) can plum tomatoes
1 cup french green lentils (uncooked!!)
2 cups chicken stock - (I used homemade)
2 tsp curry powder
2 tsp fresh thyme leaves, chopped
2 tsp kosher salt
2 tsp black pepper
1 tbsp. red wine vinegar

Steps:

Heat olive oil in large saucepan. Add carrots and onions. Heat for 8-10 minutes, then add garlic for one more minute. While this is cooking, put can of tomatoes (juice and all), in a food processor and pulse a couple times so the tomatoes are coarsely chopped. Rinse Lentils. Add the tomatoes, broth, curry powder, thyme leaves, salt and pepper to the sauce pan and bring it to boil. Once at a boil, bring the mixture down to simmer. Cover and cook for 40 minutes or until the lentils are tender. Take off heat, but keep covered for 10 more minutes. Add red wine vinegar. Serve hot.

STEWED LENTILS & TOMATOES

STEWED LENTILS & TOMATOES image

Categories Bean

Yield 4 Servings

Number Of Ingredients 12

Ingredients

2 teaspoons good olive oil
2 cups large-diced yellow onions (2 onions)
2 cups large-diced carrots (3 to 4 carrots)
1 tablespoon minced garlic (3 gloves)
1 (28-ounce) can whole plum tomatoes*
1 cup French green lentils (7 ounces)
2 cups chicken stock
2 teaspoons mild curry powder
2 teaspoons chopped fresh thyme leaves
2 teaspoons kosher slat
¼ teaspoon freshly ground black pepper
1 tablespoon god red wine vinegar

Steps:

Heat the oil in a large saucepan. Add the onions and the carrots 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 one minute more. Meanwhile, place the canned plum tomatoes, including the juice, in the bowl of a food processor fitted with a steel blade and pulse several times until the tomatoes are coarsely chopped. Rinse and pick over the lentils to make sure there are no stones in the package. Add the tomatoes, lentils, chicken broth, 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. * I got "quick-crushed," a rough puree that allowed me to skip the nuisance-y food processor step.

Tips:

Use a variety of lentils. This will give your stew a more complex flavor and texture. Lentils come in different sizes, colors, and flavors, so experiment and find your favorites.
Don't overcook the lentils. Lentils should be cooked until they are tender but still hold their shape. Overcooked lentils will become mushy and lose their flavor.
Use fresh, ripe tomatoes. This will give your stew the best flavor. If you can't find fresh tomatoes, you can use canned tomatoes, but be sure to drain them well before adding them to the stew.
Add plenty of spices and herbs. This will give your stew a lot of flavor. Some good options include cumin, coriander, turmeric, paprika, chili powder, and thyme.
Let the stew simmer for a while. This will allow the flavors to meld and develop. The longer you simmer the stew, the better it will taste.

Conclusion:

Stewed lentils and tomatoes is a delicious, healthy, and affordable meal that is perfect for a weeknight dinner. It is easy to make and can be customized to your liking. With a few simple ingredients, you can create a hearty and flavorful stew that the whole family will enjoy. This recipe is: