Ina Gartens Stewed Lentils And Tomatoes Recipes

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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

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

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!

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