Lentils, garlic and tomatoes

"I make this as a side with grilled chicken, a main dish for my vegetarian."
 
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photo by MindyP679 photo by MindyP679
photo by MindyP679
Ready In:
50mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. The beauty of this recipe is in its simplicity, accompanied by the fact that it tastes absolutely fantastic!!! The garlic compliments the tang of the tomatoes perfectly. I did have to add some more water because the lentils just sucked them up, but besides that all the amounts given in the recipe are perfect! I had this in one bowl over "tortilla" chips made from chappatis for a scrumptious and satisfying dinner. Diana, thank you so much for this!
     
  2. This was really delicious. The lemon juice is the winning ingredient in this recipe. I enjoyed this for lunch this afternoon with low-fat yogurt and bread, thanks for sharing! BTW, I followed Anu's suggestion and added more water as the lentils really soaked up the water pretty quick!
     
  3. This was a quick and easy recipe that has a BIG flavor. I did not have any fresh tomatoes so I added a 16oz can of diced tomatoes along with the juices and it added even more flavor. I also added a little bit of basil and cumin and of course, crushed pepper but thats because I like it hot!
     
  4. I also had to resort to canned tomateoes, but still a great result. I served with wild rice and had a filling meal low in WW points (4). I will keep this one, and use fresh tomatoes next time!
     
  5. I do like lentils and tomatoes and this filled the bill. I did add some oregano and Italian seasoning and a dash of hot sauce. Good recipe to "tinker" with. Thanks Diana
     
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Tweaks

  1. I was shocked by how delicious this recipe turned out to be. I've never cooked lentils before, and I really can't say that I've ever eaten them before today, either. I reduced the garlic to three medium sized cloves, substituted a 15 oz. can of italian style diced tomatoes, and used 2 1/2 cups of chicken stock in place of the water. After reading the reviews, I decided to add a 1/2 cup of water to ensure the lentils weren't dry. Well, they were swimming, so I had to cook for an additional 10 minutes w/o the pot lid, and they became less soupy. User error. But, thanks for posting!
     

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