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Lentils With Garlic And Tomatoes

Fat.Freedom's picture
Ingredients
  Olive oil 2 Tablespoon
  Garlic 5 Clove (25 gm), minced
  Ripe tomatoes/14-ounce italian plum tomatoes, canned, drained and chopped 1⁄2 Pound, finely chopped (Peeled)
  Lentils 1 Cup (16 tbs), rinsed
  Water 2 1⁄2 Cup (40 tbs)
  Salt 3⁄4 Teaspoon (Or To Taste)
  Lemon juice 1 Tablespoon
Directions

MAKING
1. In a large (2 ½ -3 quart) skillet or heavy pan, heat the oil over a medium flame.
2. Add the garlic to the hot oil and sauté it just until soft and golden.
3. Tip in the tomatoes and sauté about 5 minutes until sauce like consistency.
4. Stir in the lentils and water and bring to a boil
5. Reduce the heat, cover pan and simmer for 30 to 40 minutes until lentils are tender but not mushy. Add more water if required to prevent the lentils from drying when cooking.
6. When tender, add salt and lemon juice to the lentil and serve.

SERVING
7. Ladle lentils into a tureen or bowl
8. Serve hot plain or with rice or flat bread if you like

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Curry
Restriction: 
Vegan, Vegetarian
Ingredient: 
Lentil
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes
Servings: 
2

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