Curried Lentils and Tomatoes Recipe

Name: Curried Lentils and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 2 cups large-diced yellow onions (2 onions); 2 cups large-diced carrots (3 to 4 carrots); 1 tablespoon minced garlic (3 gloves); 1 (28 ounce) can plum tomatoes; 1 cup french green lentil (7 ounces); 2 cups chicken stock; 2 teaspoons mild curry, powder**; 2 teaspoons chopped fresh thyme leaves; 2 teaspoons kosher salt; ¼ teaspoon fresh ground black pepper; 1 tablespoon good red wine vinegar

Servings: persons

2 teaspoons olive oil
2 cups large-diced yellow onions (2 onions)
2 cups large-diced carrots (3 to 4 carrots)
1 tablespoon minced garlic (3 gloves)
1 (28 ounce) can plum tomatoes
1 cup french green lentil (7 ounces)
2 cups chicken stock
2 teaspoons mild curry, powder**
2 teaspoons chopped fresh thyme leaves
2 teaspoons kosher salt
¼ teaspoon fresh ground black pepper
1 tablespoon good red wine vinegar

1
Heat the oil in a large saucepan.
2
Add the onions and the carrots and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown.
3
Stir occasionally with a wooden spoon.
4
Add the garlic and cook for one minute more.
5
Meanwhile, place the canned plum tomatoes, including the juice, in the bowl of a food processor fitted with a steel blade and pulse several times until the tomatoes are coarsely chopped.
6
Rinse and pick over the lentils to make sure there are no stones in the package.
7
Add the tomatoes, lentils, chicken broth, curry powder, thyme, salt and pepper to the pan.
8
Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender.
9
Check occasionally to be sure the liquid is still simmering.
10
Remove from the heat and allow the lentils to sit covered for another 10 minutes.
11
Add the vinegar,*** season to taste and serve hot, over rice if desired.
12
* I got quick-crushed, a rough puree that allowed me to skip the nuisance-y food processor step.
13
** I used Kalustyans medium curry, not mild, and it gave it an awakening kick.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons olive oil, 2 cups large-diced yellow onions (2 onions), 2 cups large-diced carrots (3 to 4 carrots), 1 tablespoon minced garlic (3 gloves), and more.

Yes, Curried Lentils and Tomatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Lentils and Tomatoes

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