Tomato Sauce With Lentils Recipes

LENTIL-TOMATO SAUCE

Steps:

• In a large pot, heat oil over medium heat. Add onion, carrots, and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add lentils and thyme; cook, stirring, until lentils are coated, about 2 minutes.
• Break up tomatoes using your hands or a spoon and then add along with puree. Add 4 cups water and bring to a boil. Reduce heat, cover tightly, and simmer, stirring occasionally, until lentils are tender and starting to break down, about 45 minutes. Season generously with salt and pepper. Remove from heat. If eating right away, stir in yogurt.
• Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package instructions; drain. Toss with sauce and top with grated Parmesan if desired.

STEWED LENTILS AND TOMATOES

Steps:

• Heat the oil in a large saucepan. Add the onions, carrots and fennel and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
• Meanwhile, rinse and pick over the lentils to make sure there are no stones in the package.
• Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the 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.

TOMATO SAUCE WITH LENTILS

Steps:

• Add the oil to a medium frying pan, saute the onions and garlic until soft and starting to turn golden. Add the tomatoes, lentils and half a cup of water. Turn down the heat, cover and leave to simmer for 25 minutes or until the lentils are soft.
• Check every 5 minutes or so, adding more water so the mixture remains runny.
• Transfer to a blender - I use my Vitamix, add the sun dried tomatoes and some of the oil from the jar, and blitz to a silky smooth paste, add a drizzle of water if needed to thin - you want a spreadable, but not runny consistency.
• Season to taste with the balsamic vinegar and salt and pepper.

LENTIL SPAGHETTI SAUCE

Steps:

• In a large saucepan cook onion and garlic in oil for about 5 minutes, or until tender.
• Add lentils and water (or broth).
• Cover and cook on low heat until lentils are tender (20-35 minutes).
• Add tomato paste, 3/4 cup water and seasonings.
• Cover and cook until lentils are soft and mushy (about 10-15 minutes).
• Serve over cooked spaghetti.
• If desired, sprinkle with grated Parmesan cheese.

POLENTA WITH LENTILS IN TOMATO SAUCE

Steps:

• Add 8 cups water to a large saucpan, set over high heat; when water boils, add 2 teaspoons salt and decrease heat to medium.
• Whisk in cornmeal in a slow, steady stream (this should take about 1 minute); make sure to whisk the cornmeal continuously to prevent lumps from forming; continue whisking as the cornmeal comes back to a boil.
• Simmer, whisking constantly, until the polenta starts to thicken, 1-2 minutes.
• Decrease heat until the polenta is at the barest simmer; cover the pot and cook very slowly, stirring iwth a wooden spoon every 10 minutes or so, until the cornmeal loses its raw flavor, 35-40 minutes.
• While the polenta is cooking, bring 8 cups water to a boil in a saucepan; add in the lentils, bay leaf, and garlic; simmer over medium heat until the lentils are tender but still a bit firm, about 25 minutes.
• Drain; discard the bay leaf and garlic; set aside.
• While the lentils are cooking, heat the oil in a saucepan, add the onion, carrot, and celery; saute over medium heat until the vegetables have softened, about 10 minutes.
• Add in the tomatoes; simmer until the sauce thickens somewhat, about 10 minutes.
• Add the lentils and cook for 1-2 minutes to heat through.
• Stir in the parsley; season with salt and pepper to taste.
• When the polenta has finished cooking, stir in the butter and add more salt if needed.
• Divide the polenta among large individual bowls; spoon some of the lentils and sauce over each portion.
• Serve immediately with grated cheese passed at the table.

RED LENTIL PASTA WITH CREAMY TOMATO & PEPPER SAUCE

Steps:

• First, make the sauce. Put the cashews and garlic in a bowl, then pour over 125ml boiling water and set aside for 5 mins. Meanwhile, put a large pan of water over a high heat. When the water is boiling rapidly, tip in the pasta and a little salt, stir once, then continue to boil for 8 mins, or following pack instructions, until the pasta is softened but still retains some bite.
• Meanwhile, add the roasted pepper and sun-dried tomatoes to the bowl with the cashews, garlic and water, then whizz with a hand blender or in a food processor to make a smooth, creamy sauce. Stir through the basil and season with black pepper.
• Drain the pasta, mix with the sauce in a large bowl, then divide between two bowls and add a handful of rocket to each.

LENTIL-TOMATO SOUP

Steps:

• In a large saucepan, combine the water, carrots, onion and lentils; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend.

LENTILS WITH TOMATOES

Steps:

• In a pot, bring the water to a boil, and stir in the lentils. Reduce heat, and simmer 20 minutes; drain.
• Heat the olive oil in a large skillet over medium heat, and saute the green bell pepper and onion until tender. Mix in the tomatoes, and season with salt and pepper. Stir in the lentils, reduce heat, and simmer 25 to 30 minutes, until the lentils are tender.

SICILIAN LENTIL PASTA SAUCE

Steps:

• In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.
• Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes.
• Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.

QUICK CURRIED LENTILS IN TOMATO SAUCE

Steps:

• In a large saucepan, heat oil over medium. Add onion and ginger; season with salt. Cook, stirring frequently, until beginning to brown, 5 to 8 minutes.
• Add spices; cook, stirring, until fragrant, 30 to 60 seconds.
• Add tomato sauce, lentils, and 1 cup water. Simmer until slightly thickened, 5 to 10 minutes. Stir in lime juice and cilantro; season with salt.
• Serve lentil mixture with rice; garnish with more cilantro, if desired.