Best 2 Ina Gartens Stewed Lentils And Tomatoes Recipes

If you're looking for a hearty and flavorful vegetarian dish, Ina Garten's stewed lentils and tomatoes is a perfect choice. Lentils are a great source of protein and fiber, and they're incredibly versatile. In this recipe, they're simmered in a flavorful broth with tomatoes, onions, garlic, and spices. The result is a dish that's both comforting and satisfying. Whether you're a vegetarian or just looking for a meatless meal, this recipe is sure to please. Ina Garten's stewed lentils and tomatoes is a great recipe for a quick and easy weeknight meal. It's also a great way to use up leftover lentils.

Let's cook with our recipes!

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(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!

Tips:

For the best flavor, use fresh, ripe tomatoes. If you can't find fresh tomatoes, you can use canned tomatoes, but be sure to drain them well and rinse them before using.
If you don't have any red wine on hand, you can use white wine or even vegetable broth. However, red wine will give the stew a richer flavor.
If you want a thicker stew, you can add a cornstarch slurry at the end of cooking. To make a cornstarch slurry, whisk together 1 tablespoon of cornstarch and 1 tablespoon of water until smooth. Then, stir the slurry into the stew and cook over medium heat until the stew has thickened.
Serve the stew over rice or pasta, or with a side of bread. You can also garnish the stew with fresh parsley or cilantro.

Conclusion:

Ina Garten's stewed lentils and tomatoes is a delicious and easy-to-make dish that is perfect for a weeknight meal. The stew is flavorful and hearty, and it can be served over rice or pasta, or with a side of bread. With its simple ingredients and straightforward instructions, this stew is sure to become a family favorite.