Stewed Lentils and Tomatoes

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Makes: 6 servings adjust
Healthy and Delicious

Directions

Ingredients

  • 2 teaspoons Olive Oil
  • 2 cups Yellow Onion, large Diced
  • 4 Carrots, about 2 cups, large diced

Step 1

Heat oil in Dutch Oven. Add onions and carrots and cook over medium low heat for 8-10 minutes, until the onions start to brown. Stir occasionally.

Ingredients

  • 3 cloves Garlic, minced

Step 2

Add Garlic. Cook a for another minute.

Ingredients

  • 28 ounces Canned Whole Peeled Italian Tomatoes

Step 3

Process canned tomoatoes and juice in the food processor until tomatoes are coursely chopped. Rinse lentils, ensure there are no stones in them.

Ingredients

  • 1 cup French Green Lentils
  • 2 cups Chicken Stock
  • 2 teaspoons Curry Powder
  • 2 teaspoons Fresh Thyme
  • 2 teaspoons Kosher Salt, and 1/4 tsp pepper

Step 4

Place lentils, tomatoes, chicken broth, curry powder, thyme, salt, pepper into the dutch oven. Bring to a boil. Once you reach boil, lower heat and simmer for 40 minutes, until Lentils are tender. Check occasionally to ensure liquid is still simmering.

Ingredients

  • 1 tablespoon Red Wine Vinegar

Step 5

Remove from heat. Allow lentils to sit covered for 10 minutes. Add vinegar. Serve hot.
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