Lentil and tomato stew, a hearty and flavorful dish, has been enjoyed for centuries. Whether it's a cold winter evening or a busy weeknight, this versatile stew is a perfect choice for any occasion. With its vibrant red hue and an array of aromatic spices, it promises a delightful culinary experience. Let's explore some of the best recipes for lentil and tomato stew, each offering unique flavors and culinary delights.
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LENTIL AND TOMATO STEW
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
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
CURRIED LENTIL, TOMATO AND LAMB STEW
Steps:
- Heat oil in heavy large pot over medium-high heat. Sprinkle lamb with salt and pepper. Add to pot; sauté until brown, about 5 minutes. Add onion, garlic and ginger; sauté 5 minutes. Add curry powder; stir 30 seconds. Add 2 cups water and next 3 ingredients; bring to boil. Reduce heat, cover and simmer until lamb and lentils are tender, stirring occasionally, about 1 hour.
- Add peas to pot and simmer until heated through, about 5 minutes. Season with salt and pepper. Ladle into bowls.
TOMATO AND LENTIL STEW
Categories Soup/Stew Tomato Side Stew Vegetarian Wheat/Gluten-Free Fall Winter
Yield 6 servings
Number Of Ingredients 11
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 and sprinkle Parmesan over each serving if desired.
Tips:
- Use high-quality lentils: Lentils come in a variety of colors and sizes, so choose the type that you prefer. However, for the best results, use high-quality lentils that are free of debris and stones.
- Rinse the lentils before cooking: This will help to remove any dirt or debris that may be on the lentils.
- Use a variety of vegetables: The more vegetables you use, the more flavorful your stew will be. Some good options include carrots, celery, onions, bell peppers, and tomatoes.
- Use a good quality broth: The broth you use will make a big difference in the flavor of your stew. Use a broth that is flavorful and has a rich body.
- Season the stew to taste: Add salt, pepper, and other spices to taste. You can also add a bay leaf or two for extra flavor.
- Let the stew simmer for a while: This will help to develop the flavors and make the lentils tender.
- Serve the stew with your favorite sides: Some good options include rice, bread, or salad.
Conclusion:
Lentil and tomato stew is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a lentil and tomato stew that is sure to please everyone at your table.
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