Best 7 Braised Red Lentils With Green Onions And Dried Tomatoes Recipes

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When it comes to finding the best recipe for braised red lentils with green onions and dried tomatoes, it can be a daunting task. With so many variations floating around the internet, it can be hard to know which one to choose. Do you go for a classic, traditional recipe, or do you want to try something more modern and experimental? Do you want a recipe that's quick and easy, or are you willing to put in a little extra time for a more complex and flavorful dish? No matter what your preferences are, there's sure to be a braised red lentils with green onions and dried tomatoes recipe out there that's perfect for you.

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

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.

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

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.

BRAISED RED LENTILS WITH GREEN ONIONS AND DRIED TOMATOES



BRAISED RED LENTILS WITH GREEN ONIONS AND DRIED TOMATOES image

Categories     Side     Sauté

Yield side dishes

Number Of Ingredients 7

3 tablespoons dried tomato or non-flavored olive oil
8-10 green onions, including green section, sliced into thin rounds
1 clove garlic, thinly sliced
1/2 cup chopped dried tomatoes
1 cup red lentils
2 cups chicken stock
1/4 cup crumbled feta (goat feta is best)

Steps:

  • Heat oil in saucepan over medium heat. Add green onions and garlic, and saute until slightly softened, about 5 minutes. Add dried tomatoes and lentils; stir one minute. Add stock and bring to boil. Cover and simmer until lentils are cooked (about 5 minutes). Add goat cheese; stir. Serve.

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.

BRAISED LENTILS



Braised Lentils image

Provided by Massimo Ormani

Categories     Bean     Onion     Side     Braise     Sauté     Quick & Easy     Celery     Lentil     Carrot     Fall     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
1 cup finely chopped red onion
2/3 cup finely chopped carrot
1/2 cup finely chopped celery
1 1/4 cups dried green lentils
4 cups chicken stock or canned low-salt chicken broth

Steps:

  • Heat oil in heavy medium saucepan over medium-high heat. Add onion, carrot, and celery and sauté until slightly softened, about 5 minutes. Add lentils and stir 1 minute. Add stock and bring to boil. Reduce heat to medium-low; cover and simmer until lentils are just tender, stirring occasionally, about 35 minutes. Season with salt and pepper.

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

Tips:

  • Choose the right lentils. Red lentils are the best choice for this recipe because they cook quickly and have a mild flavor. If you don't have red lentils, you can use brown or green lentils, but they will take longer to cook.
  • Rinse the lentils before cooking. This will help to remove any dirt or debris. You can rinse them until the water runs clear. Rinse lentils for about 30 seconds.
  • Use a good quality vegetable broth. This will add flavor to the lentils. You can use store-bought or homemade vegetable broth.
  • Don't overcook the lentils. They should be cooked until they are tender but still hold their shape. Lentils are done cooking when they are tender but still have a slight bite to them.
  • Add the dried tomatoes and green onions towards the end of cooking. This will help to preserve their flavor.
  • Serve the lentils with your favorite sides. These lentils are delicious served with rice, quinoa, or roasted vegetables.

Conclusion:

Braised red lentils with green onions and dried tomatoes is a delicious and easy-to-make dish. It is perfect for a weeknight meal or a casual lunch. This recipe is also a great way to use up leftover lentils. The lentils are cooked in a flavorful vegetable broth with dried tomatoes and green onions. The result is a hearty and satisfying dish that is sure to please everyone at the table.

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