Best Stewed Lentils Tomatoesbarefoot Contessa Recipes

Stewed Lentils & Tomatoes(Barefoot Contessa) image

Provided by Sharon123

Categories Lentil

Time 1h10m

Yield 6-8

Number Of Ingredients 12

2 teaspoons extra virgin olive oil
2 cups large diced yellow onions (2 onions)
2 cups large diced carrots (3-4 carrots)
3 garlic cloves, minced (about 1 tbls.)
1 (28 ounce) can plum tomatoes
1 cup french green lentil (7 ounces)
2 cups vegetable stock (or chicken stock)
2 teaspoons mild curry powder
2 teaspoons fresh thyme leaves, chopped
2 teaspoons kosher salt
1/4 teaspoon fresh ground black pepper
1 tablespoon good quality red wine vinegar

Steps:

Heat the oil in a large saucepan. Add the onions and carrots and cook over medium low heat for 8-10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook 1 more minute. Be careful not to burn the garlic.
Meanwhile, place the canned tomatoes, including the juice, in the bowl of a food processor and pulse several times until the tomatoes are coarsely chopped. Rinse and pick over the lentils to make sure there are no stones.
Add the tomatoes, lentils, broth, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower 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. Enjoy!

Stewed Lentils and Tomatoes image

Provided by Ina Garten

Categories side-dish

Time 1h15m

Yield 6 to 8 servings

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

Steps:

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.