Best Soft Lentils With Roasted Tomatoes And Caramelized Onions Recipes

Lentils With Onions and Tomatoes image

Provided by Starrynews

Categories Lentil

Time 45m

Yield 4 serving(s)

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

Steps:

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.

Soft Lentils With Roasted Tomatoes and Caramelized Onions image

Provided by Stephanie Z.

Categories Stew

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 10

6 plum tomatoes (these varieties work best for roasting) or 6 roma tomatoes (these varieties work best for roasting)
1 tablespoon olive oil
1 tablespoon butter
3 cups minced onions
1 1/2 teaspoons salt
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
8 cups well-cooked lentils (I prefer red lentils)
black pepper, to taste
3 pitted sliced green olives

Steps:

Preheat oven to 400°F
Line a baking sheet wit aluminum foil and spray with cooking spray.
Cut off tomato stems and place the whole tomatoes (with skin) on baking sheet.
Roast tomatoes in oven for 30-40 minutes. Riper tomatoes roast more quickly.
Every 10-15 minutes, use a paper towel to soak off juices that are on the foil, if there is juice.
We want the tomatoes to roast from their inner juices.
Meanwhile, lightly spray a 9x13 casserole dish with cooking spray.
Heat the olive oil in a large skillet. Add butter, allowing it to melt with the oil.
Stir in the onion and salt.
Cook, covered over low heat for 30 minutes, stirring often.
The onions should be soft and golden.
Remove tomatoes from oven, and allow to cool.
Reduce oven temperature to 350°F.
Peel off tomato skins.
This should be pretty easy after the roasting process.
Seed and mince tomatoes.
There should be 1 cup of for this dish.
Add tomatoes to onions.
Cook for an additional 15-20 minutes, stirring occasionally.
Add remaining ingredients except the olives, and stir well.
Transfer mixture to casserole dish.
Cover tightly with foil, and bake for about 45 minutes.
Serve hot, topped with a scattering of the sliced green olives for garnish.