Community Pick
Lentils, garlic and tomatoes
photo by MindyP679
- Ready In:
- 50mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 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
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
-
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!
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Tweaks
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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!
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois