Best 3 Tomato And Lentil Stew Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Calling all tomato and lentil stew lovers! Indulge in a culinary journey as we present our guide to creating the perfect tomato and lentil stew. Whether you're a seasoned cook or a beginner, this article will empower you with expert tips, ingredient insights, and step-by-step instructions to craft a hearty, flavorful stew that will tantalize your taste buds and warm your soul.

Here are our top 3 tried and tested recipes!

CURRIED LENTIL, TOMATO AND LAMB STEW



Curried Lentil, Tomato and Lamb Stew image

Categories     Lamb     Tomato     Stew     Low Fat     Lentil     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1 teaspoon vegetable oil
1 pound trimmed boneless lamb sirloin, cut into 1-inch pieces
1 1/2 cups chopped onion
2 garlic cloves, minced
1 teaspoon minced peeled ginger
1 tablespoon curry powder
2 cups water
1 1/2 cups canned diced tomatoes in juice
1 cup dried green or brown lentils
3 carrots, peeled, thickly sliced
1 cup frozen green peas

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.

LENTIL AND TOMATO STEW



Lentil and Tomato Stew image

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

2 cups / 14 ounces brown or green lentils, rinsed and picked over
6 cups of water
1 onion, cut in half
3 to 4 garlic cloves, to taste, minced
A bouquet garni made with 1 bay leaf, 2 sprigs each thyme and parsley, and if desired, a Parmesan rind
Salt to taste
1 to 2 tablespoons extra-virgin olive oil
2 pounds tomatoes, cut in wedges if you have a food mill, seeded and grated if you don't
1/4 teaspoon sugar
Freshly ground pepper
1 or 2 basil sprigs, plus 2 to 4 tablespoons slivered basil (to taste)
Freshly grated Parmesan for topping
Toasted bread rubbed with garlic for serving (optional)

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

TOMATO AND LENTIL STEW



TOMATO AND LENTIL STEW image

Categories     Soup/Stew     Tomato     Side     Stew     Vegetarian     Wheat/Gluten-Free     Fall     Winter

Yield 6 servings

Number Of Ingredients 11

2 cups / 14 ounces brown or green lentils, rinsed and picked over 1 1/2 cups water
1 onion, cut in half
3 to 4 garlic cloves, to taste, minced
A bouquet garni made with 1 bay leaf, 2 sprigs each thyme and parsley, and if desired, a Parmesan rind
Salt to taste
1 to 2 tablespoons extra-virgin olive oil
2 pounds tomatoes, cut in wedges if you have a food mill, seeded and grated if you don't
¼ teaspoon sugar
Freshly ground pepper
1 or 2 basil sprigs, plus 2 to 4 tablespoons slivered basil (to taste)
Freshly grated Parmesan for topping

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 a variety of lentils. This will give your stew a more complex flavor and texture.
  • Don't overcook the lentils. They should be tender but still hold their shape.
  • Use canned tomatoes for convenience. Or, if you have fresh tomatoes, peel and chop them before adding them to the pot.
  • Add vegetables to your liking. Some good options include carrots, celery, onions, and potatoes.
  • Season the stew to taste. Salt, pepper, and garlic powder are all good starting points.
  • Serve the stew with a side of bread or rice. Or, you can enjoy it on its own.

Conclusion:

Tomato and lentil stew is a hearty and flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste. So next time you are looking for a quick and easy dinner, give this recipe a try. You won't be disappointed!

Related Topics