LENTIL-TOMATO SAUCE
Rich and hearty, this sauce adds extra fiber -- not to mention flavor -- to pasta. If you want to freeze this sauce, don't add the yogurt; to serve, reheat gently and stir in the yogurt just before tossing the sauce with the pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h20m
Number Of Ingredients 11
Steps:
- In a large pot, heat oil over medium heat. Add onion, carrots, and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add lentils and thyme; cook, stirring, until lentils are coated, about 2 minutes.
- Break up tomatoes using your hands or a spoon and then add along with puree. Add 4 cups water and bring to a boil. Reduce heat, cover tightly, and simmer, stirring occasionally, until lentils are tender and starting to break down, about 45 minutes. Season generously with salt and pepper. Remove from heat. If eating right away, stir in yogurt.
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package instructions; drain. Toss with sauce and top with grated Parmesan if desired.
Nutrition Facts : Calories 518 g, Fat 5 g, Fiber 13 g, Protein 24 g
LENTILS WITH TOMATOES
A Middle Eastern dish with a deliciously simple taste. Serve with rice, couscous, or whatever you like.
Provided by Mary Hansen Smith
Categories Side Dish Beans and Peas
Time 1h30m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 265.9 calories, Carbohydrate 32.5 g, Fat 10.9 g, Fiber 11.8 g, Protein 12.4 g, SaturatedFat 1.5 g, Sodium 17.3 mg, Sugar 7 g
LENTIL, PEA AND POTATO CURRY
Lentils, peas and bite-size cubes of potato in a richly-spiced tomato and coconut milk gravy. Found at Mediterrasian.com.
Provided by Kiwi Kathy
Categories Curries
Time 40m
Yield 2 , 2 serving(s)
Number Of Ingredients 21
Steps:
- Heat the oil in a large saucepan over a medium heat and cook the onions for 10 minutes, stirring occasionally.
- Add the garlic, ginger, ground coriander, cumin, turmeric and chili and cook, stirring, for 1 minute.
- Add the potato and lentils and stir to coat with the spice mixture.
- Add the tomatoes, coconut milk, stock, garam masala, salt and sugar, bring to the boil and cover with a lid. Reduce the heat to medium and simmer, covered, for 20 minutes, stirring occasionally.
- Add the peas to the curry and simmer, uncovered, for 5 minutes.
- While the curry simmers, cook the rice.
- Remove from the heat and stir in the cilantro and lemon juice.
- Serve on a bed of rice.
LENTILS, POTATOES AND PEAS IN INDIAN-STYLE TOMATO SAUCE
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 555, UnsaturatedFat 5 grams, Carbohydrate 98 grams, Fat 6 grams, Fiber 16 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 167 milligrams, Sugar 22 grams
QUICK CURRIED LENTILS IN TOMATO SAUCE
In this Indian-inspired vegetarian main, top-notch jarred tomato sauce and canned lentils save hours of work. When chosen well, jarred tomato sauce can rival your own. The best ones include tomatoes and seasonings but are free of preservatives, sugar, and corn syrup.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Number Of Ingredients 12
Steps:
- In a large saucepan, heat oil over medium. Add onion and ginger; season with salt. Cook, stirring frequently, until beginning to brown, 5 to 8 minutes.
- Add spices; cook, stirring, until fragrant, 30 to 60 seconds.
- Add tomato sauce, lentils, and 1 cup water. Simmer until slightly thickened, 5 to 10 minutes. Stir in lime juice and cilantro; season with salt.
- Serve lentil mixture with rice; garnish with more cilantro, if desired.
Nutrition Facts : Calories 224 g, Fat 10 g, Fiber 9 g, Protein 9 g
TOMATO SAUCE WITH LENTILS
An easy adaptable tomato sauce with added protein from red lentils. Vegan and naturally gluten free
Provided by Helen Best-Shaw
Categories Sauce
Time 40m
Number Of Ingredients 7
Steps:
- Add the oil to a medium frying pan, saute the onions and garlic until soft and starting to turn golden. Add the tomatoes, lentils and half a cup of water. Turn down the heat, cover and leave to simmer for 25 minutes or until the lentils are soft.
- Check every 5 minutes or so, adding more water so the mixture remains runny.
- Transfer to a blender - I use my Vitamix, add the sun dried tomatoes and some of the oil from the jar, and blitz to a silky smooth paste, add a drizzle of water if needed to thin - you want a spreadable, but not runny consistency.
- Season to taste with the balsamic vinegar and salt and pepper.
Nutrition Facts : Calories 114 kcal, Carbohydrate 17 g, Protein 5 g, Fat 2 g, Sodium 94 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
HAMBURGER LENTIL POTATO TOMATO STEW
Like most stews, this dish is a little on the homely-looking side, but very tasty, filling, and easy to pull together. The ingredient amounts listed are the ones I use, but as long as there's an appropriate amount of liquid, everything's flexible, go crazy. The listed recipe makes roughly 4 cups of finished stew, which in my house is two dinner portions and one or two smaller lunch portions. Leave out the beef and substitute vegetable stock for a vegetarian dish.
Provided by rya1842
Categories Stew
Time 1h30m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Chop onions and carrots.
- Brown beef, then add onions and garlic; saute for a few minutes.
- Add carrots, tomato sauce, diced tomatoes, stock, dry lentils, paprika, curry powder, pepper, bay leaves.
- Bring to a boil, then simmer on medium for 30 minutes.
- Meanwhile, peel and dice potato into 1/2 inch chunks.
- Add potatoes. Add water if necessary to prevent burning, but not so much it won't boil off. Aim for stew, not soup!
- Simmer 45 minutes more or until liquid is absorbed and vegetables are tender.
Nutrition Facts : Calories 470.1, Fat 10.3, SaturatedFat 3.8, Cholesterol 38.6, Sodium 1572.1, Carbohydrate 66.4, Fiber 20.6, Sugar 12.5, Protein 30.4
TOMATO AND LENTIL CURRY
This is a hearty, bold, veggie-packed curry stew with lentils. It's vegan and good for you, too! Recipe yields 4 to 6 servings.
Provided by Cookie and Kate
Categories Stew
Time 1h
Number Of Ingredients 19
Steps:
- Warm the oil in a large pot or Dutch oven over medium-high heat. When it's hot, add the onion, garlic, ginger, and jalapeño. Cook until softened, about 3 to 5 minutes, stirring occasionally. Stir in the curry powder, cumin, and sugar. Cook and stir until fragrant, about 1 minute.
- Add the potatoes and carrot and sprinkle with salt and pepper. Cook, stirring for a minute or two. Add the lentils, broth, coconut milk and tomatoes with their liquid. Bring the mixture to a boil, then lower the heat so the mixture bubbles gently. Cook, stirring occasionally, until the potatoes and carrots are soft, about 15 to 20 minutes.
- Add the cauliflower and adjust the heat so that the mixture bubbles gently. Cook until all of the vegetables are tender, about 15 more minutes. Serve in bowls with an extra drizzle of coconut milk, chopped cilantro, and a wedge of lime.
Nutrition Facts : ServingSize 1 serving, without rice, Calories 384 calories, Sugar 11.7 g, Sodium 687 mg, Fat 9.2 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 63.4 g, Fiber 14.6 g, Protein 18.2 g, Cholesterol 0 mg
INDIAN CURRY SAUCE RECIPE (ONION TOMATO BHUNA MASALA)
Basic Indian Curry Sauce, also known as Bhuna Masala, made with onions, tomatoes, ginger, garlic and spices. This is the base for many Indian dishes such as lentils and curries. This onion tomato masala is very versatile and freezes well. Perfect to have for those busy days when you want to make a curry in a hurry!
Provided by Meeta Arora
Categories Spice Blend
Time 1h5m
Number Of Ingredients 10
Steps:
- Start the instant pot in Saute(more) setting and let it heat until it displays HOT.
- Add oil, then diced onions and stir them.
- Saute the onions for about 15 minutes. You dont need to stir for the first 8-10 minutes, as the onions release water and do not stick to the pot. After 10 minutes, stir at regular intervals.
- Add ginger, garlic and green chili pepper and mix well. Saute for 5 mins, while stirring frequently.
- Add the spices. Then add tomatoes and stir well.
- Saute for about 3 minutes. We don't want to cook down the tomatoes completely, as we need the tomato liquid for pressure cooking. Scrape the bottom to make sure nothing is stuck. If needed, add 1-2 tablespoons of water and deglaze the pot.
- Press Cancel and close lid with vent in sealing position. Set the instant pot to manual or pressure cook mode for 5 minutes at high pressure.
- When the instant pot beeps, let the pressure release naturally. Open the pot and give it a good stir.
- You can leave the masala as is or blend using an immersion blender or in a standalone blender. Keep it chunky or smooth depending on your taste.
- This recipe makes about 6 cups of curry sauce.
- Use a heavy bottom deep saucepan. Add the oil and onions, and saute for about 15 minutes. Stir at regular intervals from the start on stovetop.
- Add the tomatoes and spices, and stir well. Cover and let it cook for 5 minutes, so the tomatoes soften. Then cook the masala uncovered so all the liquid dries and the masala thickens.Keep stirring at regular intervals.
- The Bhuna Masala is ready when it starts to leave oil on the sides of the pan. You can keep it as it or blend in a blender, depending on your preference.
Nutrition Facts : Calories 120 kcal, Carbohydrate 9 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Sodium 449 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
INDIAN-STYLE LENTILS
Simple dish of earthy green or brown lentils seasoned with tomato and Indian spices - an easy main or side
Provided by Lisa Turner
Yield 4 main or 6 to 8 side servings
Number Of Ingredients 13
Steps:
- Heat the butter or oil in a large saucepan over medium heat. Add the onions, garlic and ginger, and stir for 5 to 8 minutes or until the onion browns. Toss in the cumin seeds, ground coriander, turmeric and cayenne, and continue to stir for 1 minute. Add the tomato, simmer for 1 to 2 minutes, then add the water and lentils. Bring to a boil, reduce the heat to a simmer, and cook, covered, for 1 hour or until most of the water is absorbed and the lentils are tender. Stir occasionally, adding more water if necessary.
- Stir in the lemon juice and salt, heat for another minute or two, then serve hot or warm.
ALOO MATAR (INDIAN POTATOES AND PEAS)
Steps:
- Gather the ingredients.
- In a large skillet over medium-high heat, heat the oil. Add the onion, garlic, and ginger and saute for 3 to 5 minutes, or until the onions are soft and translucent.
- Add the chopped potatoes, peas, and bay leaf, and stir to combine. Add the water and stir. Cover and allow to cook at least 10 minutes, or until potatoes are almost softened when pierced with a fork or knife.
- Add the garam masala and paprika and stir. Cover and cook another 8 to 10 minutes until the potatoes are tender and the mixture is fragrant.
- Remove from the heat. Stir in the fresh cilantro and add salt and pepper to taste.
- Serve and enjoy!
Nutrition Facts : Calories 300 kcal, Carbohydrate 53 g, Cholesterol 0 mg, Fiber 7 g, Protein 8 g, SaturatedFat 1 g, Sodium 121 mg, Sugar 6 g, Fat 7 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
LENTILS WITH GARLIC, ONION, AND TOMATO
This dish is very quick to make and a welcome accompaniment for flatbreads. Dal (split mung beans) is quickly cooked with a little turmeric, cinnamon and bay leaf to make a satisfying soupy stew. It can also be served as a dal fry, fried with a little garlic, onion and tomato. Either way, it should come to the table piping hot, an ideal companion for fresh chapatis.
Provided by Food Network
Categories main-dish
Time 1h
Yield Approximately 3 cups
Number Of Ingredients 10
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.
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- Heat the oil in a frying pan over medium heat. Add the onions and turmeric. Mix until onions are all evenly coated yellow. Saute onions until translucent and starting to brown (about 3-4 minutes). Take off heat and set aside.
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4.9/5 (13)Total Time 50 minsCategory Main DishCalories 179 per serving
- Add 1/4 cup vegetable broth to a large skillet or Dutch oven over medium-high heat. Add garlic and cook for 1 minute, stirring. Then add onion and cook for 4-5 minutes, stirring, until onion is soft and translucent.
- Add the can of coconut milk (liquid and all), dried lentils, and 1/2 cup water. Stir and bring to a boil, then reduce heat to a low simmer (on low heat) and cover. Cook about 35-40 minutes, or until the lentils are soft and the liquid is absorbed.
- Add remaining 1 1/2 cups vegetable broth, curry powder, peas, broccoli, and salt (if desired). Raise heat to medium-high heat. Once boiling, reduce heat slightly and cover. Simmer for 5 minutes, stirring occasionally to make sure it doesn't burn or stick to the bottom of the pan.
- Remove from heat. Taste and add additional salt, or even a dash of cayenne pepper, turmeric, garam masala, nutritional yeast or lime juice. Serve with naan bread and/or brown/basmati rice, or add a bit of Middle Eastern-style garlic sauce. This dish makes about 6 (1-cup) servings. Store this curry in an airtight container in the fridge. It will last around 3-4 days and reheats very well.
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4.8/5 (13)Category Main CourseServings 4Total Time 1 hr
- In a large pot or skillet, heat 1 tablespoon of vegan butter on medium high. Then add the diced potatoes. Season with a pinch of salt and pepper.
- Saute the potatoes, reducing heat as needed until they are starting to brown and have softened a bit. About 5-7 minutes.
- Next, add the remaining 1/4 cup of vegan butter, the lentils, garlic, ginger and shallots. Saute for another minute or so until the shallots are translucent.
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- Heat medium sized sauce pan over medium heat. Add oil, carrots,garlic and onion and saute for 4-5 minutes until vegetables are softened. Add tomato paste to vegetables and stir and saute for another 2-3 minutes until tomato paste begins to brown slightly.
- Add crushed tomato , red wine, basil, oregano and nutmeg. Stir to combine. Add cooked and drained lentils to sauce, stir. If you are using crushed red pepper or fennel add them in now.
- Bring sauce to a simmer and cook for 30-45 minutes until it is thick and rich. If sauce becomes too thick, add a splash or two of water to thin. Taste sauce and add fresh parsley, good flavored olive oil and salt and pepper to taste.
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