INA GARTEN'S STEWED LENTILS AND TOMATOES
Try this INA GARTEN'S STEWED LENTILS AND TOMATOES recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 3 garlic cloves minced
- 2 tsp kosher salt
- 2 tsp black pepper
- 2 tsp curry powder
- 2 tbsp. extra virgin olive oil
- 2 cups diced carrots
- 1 tbsp. red wine vinegar
- 2 cups diced yellow onion
- 1 (28oz) can plum tomatoes
- 1 cup french green lentils (uncooked!!)
- 2 cups chicken stock - (i used homemade)
- 2 tsp fresh thyme leaves chopped
- Carbohydrate 29.03161 g
- Cholesterol 0 mg
- Fat 54.85046 g
- Fiber 8.12499987697601 g
- Protein 3.26232 g
- Saturated Fat 7.596732 g
- Serving Size 1 1 recipe (344g)
- Sodium 2599.9572 mg
- Sugar 20.906610123024 g
- Trans Fat 1.70560000000001 g
- Calories 605 calories
Preparation Heat olive oil in large saucepan. Add carrots and onions. Heat for 8-10 minutes, then add garlic for one more minute. While this is cooking, put can of tomatoes (juice and all), in a food processor and pulse a couple times so the tomatoes are coarsely chopped. Rinse Lentils. Add the tomatoes, broth, curry powder, thyme leaves, salt and pepper to the sauce pan and bring it to boil. Once at a boil, bring the mixture down to simmer. Cover and cook for 40 minutes or until the lentils are tender. Take off heat, but keep covered for 10 more minutes. Add red wine vinegar. Serve hot.
