Stewed Lentils and Tomatoes
- Number of Servings: 3
Ingredients
1 tsp. olive oil1 c. yellow onion, large diced1 c. carrot, large diced1 clove garlic, minced1/2c. fresh tomatoes, diced1/2c. lentils1c. chicken stock1tsp. fresh thyme leaves, chopped1/2tbsp. red wine vinegarSalt and pepper, to taste
Heat 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.
Add the tomatoes, lentils, broth, 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 heat and allow lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.
Number of Servings: 3
Recipe submitted by SparkPeople user ABYRNES59.
Add the tomatoes, lentils, broth, 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 heat and allow lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.
Number of Servings: 3
Recipe submitted by SparkPeople user ABYRNES59.
Nutritional Info Amount Per Serving
- Calories: 111.1
- Total Fat: 1.9 g
- Cholesterol: 1.7 mg
- Sodium: 360.1 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 5.8 g
- Protein: 5.2 g
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