Recipe by Mary Hansen Smith
"A Middle Eastern dish with a deliciously simple taste. Serve with rice, couscous, or whatever you like."
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green bell pepper, chopped
2 1/2 cups
peeled, seeded, and chopped tomatoes
salt and pepper to taste
Excellent! I chopped four garlic cloves, half an onion, one red bell pepper and a can of diced, stewed tomatoes (drained) as the base, sauteed those, then added 1.5 cups of lentils, 2 cups of chicken broth, 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.
I wanted it to be good but it just wasn't. The bell pepper and tomatoes just made it really twangy like they do in some dishes. It was also just very bland. It may work as a side dish but I wouldn't even serve it that way again.
Very tasty! I amended the recipe per some suggestions, and added some things of my own: I added fresh garlic in with the onions and green pepper, along with a little bit of ground cumin, used one 28 oz. can of diced tomatoes (w/garlic) instead of fresh, added some frozen spinach, and about 1/3 cup fresh chopped cilantro. Served over rice, a nicely flavored, hearty meal.
Very easy and tasty. I sauted one clove of minced garlic with the peppers & onions, cooked til tender.I added a can of diced tomatoes (with the juice) and one chopped carrot, and about a tsp of herbs de provence and simmered the vegetables for 20 minutes or so. I cooked the lentils in a combo of chx broth and water (don't know if that made a difference or not)for about 30 minutes. Then,drained and added to the vegetables and simmered the whole thing for another 10 minutes or so. My husband doesn't eat lentils, so I had the whole batch for myself. I froze some and am anxious to see how it tastes after having been frozen (I didn't know if you can freeze cooked lentils or not -- we'll see!) Thank you for this delicious and easy recipe.
Fantastic. Easy..usually have the ingredients on hand. I used 2 14 oz cans of diced tomatoes, a box of thawed chopped spinach, and cumin. Everyone loved it.
She likes it! She likes it! I used bouillon 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 chilis (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!
I was searching for something healthy to make on one of those "ran out of groceries" days, and this was great! I had to make a couple of small changes to suit what was in the pantry-I used a large can of italian seasoned diced tomatoes, and I added a couple of cloves of garlic and a sprinkle of basil to enhance the flavor of the tomatoes. I also cooked the lentils in a vegetable broth instead of plain water.
I served this with brown rice, and even my carnivorous husband said it was good! I think next time I'll add a little extra tomato, but that's just because I love me some 'maters!
This dish was very yummy! I added one zuccini, half a cup of chopped cilantro and red hot pepper chopped really fine. I also substituted the green bell pepper 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!
* Percent Daily Values are based on a 2,000 calorie diet.
Lentils with Tomatoes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 266
** Calories from Fat: 98
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