Best Summer Lentils With Tomatoes Recipes

TOMATO AND LENTIL SALAD

Steps:

• Combine the lentils, garlic and 4 cups water in a large heavy pot. Bring to a boil and reduce to a simmer. Simmer until the lentils are soft, about 15 minutes. Drain the lentils, discarding the garlic cloves, and set aside to cool to room temperature.
• In a mixing bowl, whisk together the lemon juice and olive oil until combined. Add the tomatoes, scallions, basil, dill, corn and cooled lentils. Season with salt and pepper. Add the lemon zest and toss to combine, making sure everything is evenly incorporated.
• Serve cold or at room temperature. This dish can be made 1 day ahead.

STEWED LENTILS AND TOMATOES

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.

LENTILS WITH TOMATOES

Steps:

• In a pot, bring the water to a boil, and stir in the lentils. Reduce heat, and simmer 20 minutes; drain.
• Heat the olive oil in a large skillet over medium heat, and saute the green bell pepper and onion until tender. Mix in the tomatoes, and season with salt and pepper. Stir in the lentils, reduce heat, and simmer 25 to 30 minutes, until the lentils are tender.

TOMATO-GARLIC LENTIL BOWLS

Steps:

• In a large saucepan, heat oil over medium-high heat; saute onions 2 minutes. Add garlic; cook 1 minute. Stir in lentils, seasonings and water; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes., Stir in lemon juice and tomato paste; heat through. Serve with yogurt and, if desired, tomatoes and cilantro.

HERBED LENTILS WITH SPINACH AND TOMATOES

Steps:

• Place the lentils in a pot with the water and bring to a boil. Cover and simmer for 30-35 minutes, until the lentils are tender but still retain their shape. Drain any excess water from the lentils and set them aside.
• Heat the olive oil in a large skillet over a medium-high heat. Add the shallots and cook until they are softened, about 3 minutes. Add the spinach and cook until just wilted, about 2 minutes. Add the tomatoes, lentils, basil, parsley, and mint to the pan and stir to combine. Cook until warmed through, about 1 minute. Stir in the lemon juice, salt and pepper and serve.
• Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron,
• Good source of: Potassium

LENTILS, GARLIC AND TOMATOES

Steps:

• 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.

LENTILS WITH SUN-DRIED TOMATOES AND FETA

Steps:

• In large pot of water, add 1 teaspoon salt and lentils. Bring to a boil. Reduce heat and simmer 20 minutes.
• Meanwhile, in small bowl, whisk together remaining ingredients, except feta cheese.
• Drain and rinse lentils. Place in serving bowl. Add dressing and toss gently. Add feta and toss gently again. Serve.