These lentils are easy to make, can be made in advance, and are super healthy! Score! You can definitely just chop all the veggies and then throw everything together while preparing a different dish. It’s a great Sunday activity. For some reason, this Ina recipe was never on her show (according to the Food Network site), but it is in one of her cookbooks, which I own, and you can also find it online on her website. I made it vegetarian so we can use it with any type of meal.
To spice it up? Add some parmesan cheese for more flavor! Or simmer it with a cheese rind for even more cheesy flavor. Making it meat? Add some browned spicy or sweet sausage to the pot while simmering. All these ways are delicious, and it’s even amazing plain, so make this dish!
This is one of my favorite Ina dishes I don’t know why I never shared it with you. It’s just so healthy, filled with vegetables and lentils and other good things for you. Yup, that’s a picture of Richie eating them. Or playing with them. And yes, he stole my shirt from my drawer and asked if he could wear it. How can I say no?! Either way, I’m trying to expose him to these healthy foods. This almost-2-year-old can be very picky about what he eats.
I love to serve this dish with a jibben on the side, but you might want to serve it with something with a little more crunch so you could have different textures in your meal. It would be great with some herbed garlic bread to dip into it. Any other suggestions?
Stewed Lentils and Tomatoes, adapted from Ina Garten
Ingredients:
- 2 teaspoons olive oil
- 2 yellow onions, diced
- 4 carrots, diced
- 3 cloves garlics, minced
- 1 28-ounce can crushed tomatoes
- 1 cup French green lentils
- 2 cups vegetable broth (I use homemade)
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon red wine vinegar
Directions:
1. Heat the oil in a large saucepan.
2. Add the onions and carrots and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon.
3. Add the garlic and cook for 1 more minute.
4. Add the tomatoes, lentils, vegetable stock, thyme, salt, and pepper to the pan.
5. 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.
6. Remove from the heat and allow the lentils to sit covered for another 10 minutes.
7. Add the vinegar, season to taste, and serve hot.
