Lentils Garlic And Tomatoes


i make this as a side with grilled chicken, a main dish for my vegetarian.

Time: 50 minutes


  • heat the oil in a large 2 quart pot over medium heat
  • add garlic and cook until just turning golden
  • add tomatoes and cook down to thick , around 8 minutes
  • add lentils and 2 1 / 2 cups water
  • bring to a boil , cover and reduce heat
  • simmer 30 minutes
  • add the salt and lemon juice
  • mix well

lentils  garlic and tomatoes image

Number Of Ingredients: 6


  1. olive oil
  2. garlic
  3. tomatoes
  4. dried lentils
  5. salt
  6. lemon juice


Make and share this Lentils, garlic and tomatoes recipe from Food.com.

Recipe From food.com

Provided by Diana Adcock

Time 50m

Yield 4 serving(s)


  • Heat the oil in a large 2 quart pot over medium heat.
  • Add garlic and cook until JUST turning golden.
  • Add tomatoes and cook down to thick, around 8 minutes.
  • Add lentils and 2 1/2 cups water.
  • Bring to a boil, cover and reduce heat.
  • Simmer 30 minutes.
  • Add the salt and lemon juice.
  • Mix well.

Lentils, garlic and tomatoes image

Number Of Ingredients: 6


  • 4 teaspoons olive oil
  • 5 cloves garlic, minced
  • 1/2 lb tomatoes, peeled and minced
  • 1 cup dried lentils, picked over,washed and drained
  • 1 teaspoon salt
  • 1 teaspoon lemon juice


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

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 6 servings.


  • 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.

Tomato-Garlic Lentil Bowls image

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


A Middle Eastern dish with a deliciously simple taste. Serve with rice, couscous, or whatever you like.

Recipe From allrecipes.com

Provided by Mary Hansen Smith

Time 1h30m

Yield 4


  • 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.

Lentils with Tomatoes image

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


Recipe From foodnetwork.com

Provided by Ina Garten

Time 1h15m

Yield 6 to 8 servings


  • 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.

Stewed Lentils and Tomatoes image

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


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!

Recipe From food.com

Provided by Starrynews

Time 45m

Yield 4 serving(s)


  • 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 Onions and Tomatoes image

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


Delicious side dish with pasta or throw it on your salad for a perfect addition.

Recipe From allrecipes.com

Provided by Jodi

Time 25m

Yield 6


  • Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
  • Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
  • Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.

Roasted Tomatoes with Garlic image

Number Of Ingredients: 4


  • 4 cups grape tomatoes
  • 4 cloves garlic, sliced
  • 2 tablespoons olive oil
  • salt and pepper to taste


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.

Recipe From marthastewart.com

Provided by Martha Stewart

Time 1h20m


  • 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.

Lentil-Tomato Sauce image

Number Of Ingredients: 11


  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1/2 cup finely chopped carrots
  • 6 cloves garlic, minced
  • 1 1/2 cups lentils, rinsed
  • 1/2 teaspoon dried thyme
  • 1 can (28 ounces) whole tomatoes in puree
  • Coarse salt and ground pepper
  • 2/3 cup low-fat plain yogurt
  • 1 1/2 pounds spaghetti or linguine
  • Grated Parmesan cheese, (optional)


This is a classic French way to cook lentils, and it's very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.

Recipe From cooking.nytimes.com

Provided by Nigella Lawson

Time 40m

Yield 6 servings


  • Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
  • Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
  • Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.

French Lentils With Garlic and Thyme image

Number Of Ingredients: 8


  • 3 tablespoons olive or vegetable oil
  • 1 onion, peeled and finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 1 carrot, peeled and finely chopped
  • 2 1/4 cups French lentils
  • 1 teaspoon dried or fresh thyme
  • 3 bay leaves
  • 1 tablespoon kosher salt

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