Lentils With Onions And Tomatoes Recipes

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LENTILS WITH TOMATOES



Lentils with Tomatoes image

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

1 quart water
1 cup dry lentils
3 tablespoons olive oil
1 medium green bell pepper, chopped
1 medium onion, chopped
2 ½ cups peeled, seeded, and chopped tomatoes
salt and pepper to taste

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

LENTILS WITH ONIONS AND TOMATOES



Lentils With Onions and Tomatoes image

This is a wonderful, easy to prepare lentil dish that I received from a friend. She had attended a potluck where she sampled this Kenyan dish that her co-worker prepared from her home country. Delicious!

Provided by Starrynews

Categories     Lentil

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup lentils
1 chicken bouillon cubes or 1 veggie bouillon cube
2 cups water
1 tablespoon olive oil
1 medium onion, chopped
2 tomatoes, chopped
1 teaspoon garlic powder
1/2 teaspoon dried rosemary
1/4 cup whipping cream

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



Lentils with Garlic, Onion, and Tomato image

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

1 cup mung dal (split mung beans, yellow in color) or 2 1/2 cups cooked mung dal
4 cups water
1/2 teaspoon turmeric
1 bay leaf
1 inch cinamon stick
1/2 teaspoon salt
1 tablespoon vegetable oil
2-3 cloves garlic, finely chopped
1 medium-sized onion, finely chopped
2 medium-sized tomatoes, chopped

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



Stewed Lentils and Tomatoes image

Provided by Ina Garten

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 13

2 teaspoons good olive oil
2 cups large-diced yellow onions (2 onions)
2 cups large-diced carrots (3 to 4 carrots)
1 cup chopped fennel
1 tablespoon minced garlic (3 cloves)
1 cup French green lentils (7 ounces)
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 cups chicken stock, preferably homemade
2 teaspoons mild curry powder
2 teaspoons chopped fresh thyme leaves
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon good red wine vinegar

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



Tomato-Garlic Lentil Bowls image

An Ethiopian recipe inspired this feel-good dinner that's tangy, creamy and packed with hearty comfort. -Rachael Cushing, Portland, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 cups dried brown lentils, rinsed
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/4 teaspoon pepper
3 cups water
1/4 cup lemon juice
3 tablespoons tomato paste
3/4 cup fat-free plain Greek yogurt
Optional: Chopped tomatoes and minced fresh cilantro

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.

Nutrition Facts : Calories 294 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 419mg sodium, Carbohydrate 49g carbohydrate (5g sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges

LENTILS AND RICE WITH FRIED ONIONS (MUJADARRAH)



Lentils and Rice with Fried Onions (Mujadarrah) image

This may sound like a plain recipe, but believe me, it's wonderful! It is an easy-to-make Middle Eastern comfort food that combines lentils, rice and delicious fried onions. The yogurt really gives it a super flavor!

Provided by Melissa Mueller

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 50m

Yield 4

Number Of Ingredients 6

6 tablespoons olive oil
1 large white onion, sliced into rings
1 ⅓ cups uncooked green lentils
¾ cup uncooked long-grain white rice
salt and pepper to taste
¼ cup plain yogurt or sour cream

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.

Nutrition Facts : Calories 534.8 calories, Carbohydrate 69.1 g, Cholesterol 0.9 mg, Fat 22.1 g, Fiber 10.6 g, Protein 17.3 g, SaturatedFat 3 g, Sodium 311.9 mg, Sugar 4.1 g

LENTILS WITH NOODLES, ONIONS AND TOMATOES: SYRIAN RISHTA



Lentils With Noodles, Onions and Tomatoes: Syrian Rishta image

From: The Versatile Grain and the Elegant Bean: A Celebration of the World's Most Healthful Foods by Sheryl and Mel London In Syria, noodles and lentils are spiced in a most unusual way for a Western palate that expects all pasta dishes to contain oregano or basil rather than allspice and coriander. We think you'll find that this Middle East combination is rather pleasing and unusual.

Provided by greysangel

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 large onion, finely chopped
2 -3 garlic cloves, finely minced
1 cup lentils
2 cups unsalted chicken stock
3 large plum tomatoes or 1 cup drained italian canned tomato, coarsely chopped
2 tablespoons tomato paste
1/4 teaspoon hot pepper flakes
1/4 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground coriander
salt & freshly ground black pepper, to taste
8 ounces tagliatelle pasta noodles or 8 ounces fettuccine pasta
1 teaspoon lemon juice

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



Lentils, Potatoes and Peas in Indian-Style Tomato Sauce image

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 15

12 ounces new potatoes
1/2 cup red lentils
8 ounces whole onion or 7 ounces chopped, ready-cut onion (1 2/3 cups)
2 teaspoons olive oil
1 clove garlic
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 to 1/4 teaspoon hot-pepper flakes
1 15- or 16-ounce can tomato puree, no salt added
1 teaspoon sun-dried-tomato paste
1/2 cup dry red wine
1 cup frozen peas
1 tablespoon balsamic vinegar
3 tablespoons raisins
Freshly ground black pepper

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

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