Red Lentil and Tomato Stew

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I tore my house up trying to find my old recipe for Red Lentil and Tomato Stew, which was hand-written. What was life before computers? How did people find things? The recipe isn't that complicated, but I did have a few questions about it. I totally failed to discover it but I did reconstruct what I could from memory, which shouldn't have been that hard because this has been a regular staple of my diet since college. Nevertheless, I am always surprised again at how delicious it is. The dominant notes are tomato, cumin, and extra virgin olive oil. And plenty of salt. Eat over rice. The consistency should be not exactly soupy, but with plenty of juice. I like to serve this with Tortilla de Patatas, but alas! I had only 2 eggs in the house. Really good with red wine.

1 cup red lentils
chopped onion
chopped carrot
can crushed tomatoes
2.5 cups water, more as needed
extra virgin olive oil
2 Tb cumin
Handful dried parsley (oregano?)

  1. Saute the onion, garlic, cumin, carrot
  2. Add the water and lentils, bring to a boil, then simmer
  3. When lentils are tender, add tomatoes and adjust seasonings. Cook 10 min to let flavors blend.
  4. Eat over rice.
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