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
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DO ride gamer Mrking2
[email protected]This lentil and tomato stew is the perfect comfort food for a cold winter day.
Lisa Thandi
[email protected]I love that this recipe is so versatile. I've made it with different types of lentils and vegetables, and it always turns out great.
Sarah Day
[email protected]This lentil and tomato stew is a great source of protein and fiber. It's also very low in calories and fat.
Monique Saidla
[email protected]I made this stew for my family and they all loved it! Even my picky kids ate it without complaint.
Debbie Bookout
[email protected]This lentil and tomato stew is a great way to use up leftover lentils. It's also a very affordable and healthy meal.
Afamag Penja
[email protected]I love this recipe! It's so easy to make and always turns out delicious.
Eran Money
[email protected]This was my first time making lentil stew and it was a success! The recipe was easy to follow and the stew was delicious.
Daliah Gonzalez
[email protected]I followed the recipe exactly and the stew turned out great! The flavors were well-balanced and the lentils were cooked perfectly.
Hamjad Hamjad
[email protected]The stew was a bit bland for my taste, but it had good texture.
dwayne daniels
[email protected]This was a great recipe for a quick and easy weeknight meal.
haya mhajna
[email protected]Loved this recipe! The stew was hearty and flavorful, and the lentils were cooked perfectly. I will definitely be making this again.
Khurram Shazad
[email protected]Easy to follow recipe and the result was amazing! So much flavor and the lentils were cooked perfectly.
Lynnae Molina
[email protected]This lentil and tomato stew was incredibly enjoyable to make and turned out absolutely delicious. The flavors were rich and complex, and the lentils were perfectly cooked. I served it with some crusty bread, and it was the perfect meal for a chilly e