Stewed Lentils & Tomatoes(Barefoot Contessa)

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

Ina Garten made huge pots of this at her restaurant, Barefoot Contessa. It's healthy and delicious!

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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!
Most Helpful

4 5

I really liked this. I am not a fan of curry, so I left it out. This was a simple and satisfying meat-free meal, served with a crusty roll.

5 5

We really liked this. I added chicken broth to the leftovers and it made a delicious soup.

5 5

This recipe is delicious! I loved the tomato and curry flavor mixed together. The vinegar gives it a little zing. A nice flavor burst in your mouth - and so nutritious!