Lentils and Tomatoes

25 Jan

by Green Gourmet L

When I come home from a long, exhausting day at work, I am usually famished. I don’t really have the patience (after working with patients) to spend hours in the kitchen. Yesterday was exactly one of those days. Luckily, I always keep lentils in the pantry and I was thinking it would be a good night for Lentils and Tomatoes. This is a pantry-meal for me since I almost always have all the ingredients hiding in the depths of the cabinets. The only fresh produce you need for this is carrots. This meal is budget friendly and so healthy. So blow the dust off of your canned tomatoes, it’s time to whip up this winter staple! This recipe was adapted from Barefoot Contessa.


  • 2 tsp olive oil
  • 2 cups onions, diced (about 2 onions)
  • 2 cups carrots, diced (about 4 carrots)
  • 3 garlic cloves, minced
  • 1 28oz can tomatoes and juice
  • 1 cup lentils
  • 2 cups vegetable stock
  • 2 teaspoons curry powder
  • 2 teaspoons thyme, chopped
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 tablespoon red wine vinegar


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.

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. I like to serve mine over Isreali Couscous.

But this would also be delicious (and gluten free) if you serve over brown rice or quinoa.  Lentils really do taste good, don’t forget you read about it on Green Gourmets! To print this recipe, click here.


2 Responses to “Lentils and Tomatoes”

  1. Paula January 25, 2011 at 6:44 PM #

    I am definately trying this one – looks fantastic for a cold snowy night!!

  2. D Dudley January 26, 2011 at 8:47 PM #

    This looks GREAT… can you use red lentils instead of the black ones? We’ll have to watch out for those cooked carrots in our family. Thanks for all your great recipes!!

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