lentil and tomato recipe

Written ByJenny Smyth Posted on
lentil and tomato recipe
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The Best lentil and tomato recipe

I’ve always been fascinated by the simplicity and richness of lentil and tomato recipes. This dish has its roots in Mediterranean cuisine, where lentils are a staple ingredient.

The combination of tender lentils, sweet tomatoes, and aromatic spices creates a flavor profile that’s both familiar and exciting. As a home cook, I love that this recipe requires minimal prep time and can be adapted to suit various tastes.

My family and I have enjoyed it for years, and it’s become a staple in our household. We often serve it as a comforting weeknight dinner or as part of a special occasion meal.

The best part? It’s incredibly healthy, with protein-rich lentils and fiber-packed tomatoes making it a nutritious choice for our family.

My kids love helping me prepare the ingredients, and they’re always excited to taste the finished dish. One of my favorite things about this recipe is how versatile it is – we can adjust the level of spices to suit our mood, add some heat with red pepper flakes, or even make it vegan-friendly by swapping out the Parmesan for nutritional yeast.

Hearty Lentil and Tomato Stew

Hearty Lentil and Tomato Stew

4.8 from 535 votes

This comforting lentil and tomato stew is a simple, one-pot meal packed with protein and flavor. It combines earthy lentils with tangy tomatoes and aromatic vegetables for a satisfying dish.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

Main Ingredients

1 cup brown lentils, rinsed
1 can (14 oz) crushed tomatoes
1 large onion, diced
2 cloves garlic, minced
1 carrot, diced
2 stalks celery, diced
4 cups vegetable broth
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and black pepper to taste

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat until shimmering.
2Add the diced onion, carrot, and celery, and cook for 5 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
3Stir in the minced garlic, ground cumin, and smoked paprika, and cook for 1 minute until fragrant.
4Add the rinsed lentils, crushed tomatoes, and vegetable broth, and bring the mixture to a boil over high heat.
5Reduce the heat to low, cover the pot, and let the stew simmer for 30 to 35 minutes.
6The lentils should be tender but not mushy, and the stew will have thickened slightly.
7Season with salt and black pepper to taste, and stir well.
8Serve hot, garnished with fresh parsley or a dollop of yogurt if desired.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 680mg🌾Total Carbs: 48g🥦Dietary Fiber: 18g🍬Sugars: 10g🥩Protein: 16g

📝Notes

For a spicier version, add a pinch of red pepper flakes with the spices. This stew keeps well in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Watch Video Of How Hearty Lentil and Tomato Stew Works

This lentil and tomato recipe is always a good idea – whether you’re hosting a family gathering or just need a quick weeknight dinner solution.

It’s easy to scale up or down depending on your needs, and you can customize it to suit your tastes with different spices and add-ins.

We love serving it over crusty bread or with some warm pita chips on the side.

❓ Frequently Asked Questions About Hearty Lentil and Tomato Stew

1.

Q: What type of lentils should I use for this recipe?
A: You can use either green or brown lentils for this recipe. Green lentils will hold their shape better, while brown lentils will break down slightly during cooking.

2.

Q: Can I make this recipe in a slow cooker?
A: Yes, you can make this recipe in a slow cooker! Simply brown the onions and garlic in a skillet, then transfer everything to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours.

3.

Q: How do I store leftover lentil and tomato stew?
A: Store leftover stew in an airtight container in the refrigerator for up to 5 days. Reheat gently over low heat, adding some water if the stew has thickened too much.

4.

Q: Can I freeze this recipe?
A: Yes, you can freeze this recipe! Let it cool completely before transferring it to an airtight container or freezer bag. Store in the freezer for up to 3 months. When you’re ready to eat it, simply thaw overnight in the refrigerator or reheat from frozen.

5.

Q: What are some good variations on this recipe?
A: Try adding some diced bell peppers or zucchini for added nutrients and flavor. You can also swap out the tomatoes for roasted eggplant or butternut squash for a different twist.

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