Best 8 Lentils With Onions And Tomatoes Recipes

LENTILS WITH TOMATOES

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.

LENTILS WITH ONIONS AND TOMATOES

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 GARLIC, ONION, AND TOMATO

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.

STEWED LENTILS AND TOMATOES

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.

TOMATO-GARLIC LENTIL BOWLS

Steps:

• In a large saucepan, heat oil over medium-high heat; saute onions 2 minutes. Add garlic; cook 1 minute. Stir in lentils, seasonings and water; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes., Stir in lemon juice and tomato paste; heat through. Serve with yogurt and, if desired, tomatoes and cilantro.

LENTILS AND RICE WITH FRIED ONIONS (MUJADARRAH)

Steps:

• Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
• Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
• Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
• Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

LENTILS WITH NOODLES, ONIONS AND TOMATOES: SYRIAN RISHTA

Steps:

• Heat the oil in a 5-qt nonstick Dutch Oven and saute the onions and garlic over low heat, stirring constanly for 5 minutes, or until the onions are soft and begin to brown. Stir in the lentils and add the chicken stock. Bring to a boil, lower the heat, cover and simmer for 15 to 20 minutes. Then stir in the tomatoes, tomato paste, hot pepper flakes, cumin, allspice, coriander, salt and pepper. Simmer for 10 to 15 minutes more, or until the lentils are soft but hold their shape.
• Meanwhile, boil and drain the pasta. Transfer the lentils and pasta to a large warm serving bowl. Sprinkle with lemon juice and toss lightly. Serve hot.
• Note: Rishta or "threads" are thin, ribbonlike fresh homemade pasta.

LENTILS, POTATOES AND PEAS IN INDIAN-STYLE TOMATO SAUCE

Steps:

• Scrub potatoes, and cut into 1-inch pieces. Place in pot with lentils and 3 cups of water. Cover, and bring to a boil. Cook over medium-high heat for about 10 minutes, until lentils and potatoes are cooked.
• Chop whole onion, and saute in hot oil in a nonstick skillet.
• Mince garlic, and add to onion; stir in cumin, coriander and hot-pepper flakes, cooking until onion is soft.
• Stir in tomato puree, tomato paste and wine, and simmer.
• When lentils and potatoes are cooked, drain well and stir into tomato mixture. Then, add peas, vinegar and raisins. Continue cooking about 3 minutes.