Lentil and Tomato Stew

    Lentil and Tomato Stew

    61saves
    1hour10min


    124 people made this

    Such a simple and healthy dinner recipe that can even be served to you vegetarian and vegan friends. I like using fresh tomatoes but you could use tinned if needed.

    Ingredients
    Serves: 4 

    • 4 cups (1 litre) water
    • 1 cup (200g) dried brown lentils
    • 2 tablespoons olive oil
    • 1 medium green capsicum, diced
    • 1 medium onion, diced
    • 500g tomatoes , peeled, seeded and diced
    • salt and freshly ground black pepper, to taste

    Directions
    Preparation:15min  ›  Cook:55min  ›  Ready in:1hour10min 

    1. In a saucepan, bring the water to the boil and stir in the lentils. Reduce heat and simmer for 20 minutes. Drain and set aside.
    2. Heat olive oil in a large frying pan over medium heat and fry the green capsicum and onion for about 5 minutes until onions are transparent. Mix in the tomatoes and season with salt and pepper.
    3. Stir in the lentils, reduce heat and simmer 25 to 30 minutes until the lentils are tender.

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    Reviews (5)

    by
    4

    Used different ingredients. This dish was very yummy! I added one zuccini, half a cup of chopped coriander and red chilli chopped really fine. I also substituted the green capsicum for yellow. I' too lazy to bother peeling or taking out seeds from the tomatoes...really it will be ok to skip that step. Instead of salt I used garlic salt. This was really good! Thanks! - 29 Sep 2008

    by
    4

    Used different ingredients. She likes it! She likes it! I used stock cubes in the water when cooking the lentils and added 2 minced cloves of garlic when sauteing the onion and pepper. I also used 2 cans of tomatos with green chillis (drained) instead of the fresh tomatoes and a healthy dash of cumin when it all was simmering at the end. Tasty, healthy and filling. Thanks for a keeper! - 29 Sep 2008

    by
    1

    Altered ingredient amounts. Excellent! I chopped four garlic cloves, half an onion, one red capsicum and a can of diced, stewed tomatoes (drained) as the base, sauteed those, then added 1.5 cups of lentils, 2 cups of chicken stock, 1 cup of water and simmered for about an hour, and these lentils came out fantastic! I added salt and a dash of cumin after they were cooked, and they made a meal all by themselves. Great recipe...thanks for posting. - 29 Sep 2008

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