Ina Gartens Stewed Lentils And Tomatoes Recipes

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INA GARTEN'S STEWED LENTILS AND TOMATOES image

Recipe From epicurious.com

Categories     Soup/Stew     Bean     Low Fat     Vegetarian     High Fiber     Healthy

Number Of Ingredients 12

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  • Heat the 2 tablespoons of oil in a large saucepan. Add the onions and carrots and cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until the onions start to brown. Add the garlic and cook for one minute.
  • Meanwhile, place the tomatoes, including the juice, in the bowl of a food processor fitted with a steel blade and pulse several times until the tomatoes are roughly chopped.
  • Add the tomatoes, lentils, chicken stock, curry, thyme, 1 tablespoon salt, and 1 teaspoon pepper to the pot. Bring to a boil, lower the heat, and simmer, covered, for 30 to 40 minutes, until the lentils are tender. Stir occasionally, scraping the bottom of the pot with a wooden spoon and check to be sure the liquid is simmering. (I pull the pot halfway off the burner to keep it simmering.) Remove from the heat and allow the lentils to sit covered for another 10 minutes. Stir in the vinegar, check the seasonings, serve hot or warm.
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Jul 15, 2009 Ina Garten’s Stewed Lentils and Tomatoes Ingredients 2 tsp good olive oil 2 cups large-diced yellow onions (2 onions) 2 cups large-diced carrots (3-4 carrots) 1 Tb minced garlic (3 cloves) 1 (28 ounce) can …
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Mar 27, 2012 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 …

4.5/5 (6)
Total Time 1 hr 10 mins
Category Lentil
Calories 194 per serving

  • 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!
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