Stewed lentils with tomatoes
Votes: 3
Time: 1 hour 15 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 203, total fat 3 G., saturated fats 1 G., proteins 12 G., carbohydrates 34 G., fiber 6 G., cholesterol 2 mg, sodium 539 mg, sugar 7 G.
Calories 203, total fat 3 G., saturated fats 1 G., proteins 12 G., carbohydrates 34 G., fiber 6 G., cholesterol 2 mg, sodium 539 mg, sugar 7 G.
Green lentils are simmered in a light tomato sauce with fennel, carrots, garlic, thyme, and a touch of curry, resulting in a perfectly soft, flavorful, and aromatic dish. A splash of red wine vinegar at the very end adds just the right amount of tartness.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tsp. quality olive oil
- 2 cups yellow onion, diced into large cubes (2 pcs.)
- 2 cups carrots, cut into large cubes (3-4 pcs.)
- 1 cup chopped fennel root
- 1 tbsp. chopped garlic (3 cloves)
- 1 cup French green beans (200 g)
- 1 can (800 g) of canned crushed tomatoes, preferably San Marzano
- 2 cups chicken broth, preferably homemade
- 2 tsp curry powder
- 2 tsp chopped fresh thyme leaves
- 2 teaspoons coarse salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp. quality red wine vinegar
We recommend
Recipes with similar ingredients: lentils, carrot, San Marzano tomatoes, curry, thyme, wine vinegar
Cooking the dish according to the recipe:
- Heat the olive oil in a large saucepan. Add the onion, carrot, and fennel and cook over medium heat for 8-10 minutes, until the onion begins to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for another 1 minute.
- Meanwhile, rinse and sort the lentils.
- Add the tomatoes, lentils, chicken broth, curry powder, thyme, salt, and black pepper to the pan. Increase the heat to bring to a boil, then reduce the heat and simmer, covered, for about 40 minutes, until the lentils are tender. Check occasionally to make sure the water has stopped boiling. Remove from the heat and let the lentils sit, covered, for another 10 minutes. Add vinegar, season with salt to taste, and serve hot.
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