I made this for the Greek Lentil Pie, but it makes way more than is necessary for that recipe and it saves extremely well.

A few recommended ways to eat this as a meal:

Pearl couscous
Crusty bread
Roasted vegetables
Bed of arugula, or a side salad

Print Recipe

Lentil and Tomato Stew

Excellent and simple lentil stew

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner, Main Course

Cuisine: Vegetarian

Keyword: Dry Beans

Servings: servings

Calories: 223kcal

Equipment

Food mill (if using fresh tomatoes)

Ingredients

1 lb black caviar lentils
1 onion peeled and halved
4 cloves garlic peeled and left whole
1 bay leaf
2 sprigs thyme
Parmesan rind optional
1 tsp salt
1 28 oz can whole peeled tomatoes or 2 lbs fresh tomatoes
¼ tsp sugar
4 sprigs fresh basil

Serving

3 oz Parmesan freshly grated
Bread, couscous, pasta or rice

Instructions

If you're using fresh tomatoes, first you should roughly chop and clean the 2 lbs tomatoes and place in a bowl with a bit of salt. Add two sprigs basil. Mix well and set aside.
If you're using canned tomatoes, open the can and add to a very large bowl. Crush with your hands. Add two sprigs basil and set aside.
1 28 oz can whole peeled tomatoes, 4 sprigs fresh basil
Rinse and pick over the lentils. To a large sauce pot, add 6 cups water and the lentils. To a spice bag, add the 2 halves onion, 2 cloves peeled garlic, bay leaf, thyme and parmesan rind (if using) and add to the pot. Bring to a gentle boil over medium-high heat. Add ½ tsp salt, cover, reduce heat to low and simmer for 15-25 minutes, until the lentils are cooked through but still have some texture (they should not be mushy). Taste and adjust salt. Carefully remove spice bag. Set aside.
1 lb black caviar lentils, 1 onion, 4 cloves garlic, 1 bay leaf, 2 sprigs thyme, Parmesan rind
Make the tomato sauce. Mince 2 cloves garlic. Add 1-2 tbsp olive oil to a large skillet or sauce pan. Heat over medium, add the garlic and stir until it is fragrant but not yet turning brown, about 1 minute. Add the tomatoes and basil and stir well. Add the ¼ tsp sugar. Turn heat to medium high so the tomatoes come to a brisk simmer. Turn the heat down to low and cook, stirring occassionally, until the tomatoes have cooked down to a thick, fragrant sauce, about 20 minutes. Remove the basil sprigs when done.
¼ tsp sugar, 1 tsp salt
While that cooks, sliver the remaining fresh basil, or enough to make 2-4 tbsp.
If you're using fresh tomatoes, once the tomatoes have cooked down, pass through a food mill. Then, add the tomato sauce to the lentils, and simmer gently for 10 minutes, until the mixture is fairly thick, more like a stew than a soup. Add pepper and salt to taste. Stir in the slivered basil.
If serving immediately, serve in wide bowls with couscous, bread, pasta or even rice. Top with freshly grated Parmesan.
3 oz Parmesan, Bread, couscous, pasta or rice

Notes

Nutrition information for 8 servings; excludes the bread, couscous, pasta and rice.

Nutrition

Nutrition Facts

Lentil and Tomato Stew

Amount Per Serving

Calories 223 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Cholesterol 7mg2%

Sodium 465mg20%

Potassium 41mg1%

Carbohydrates 31g10%

Fiber 12g50%

Sugar 1g1%

Protein 18g36%

Vitamin A 152IU3%

Vitamin C 4mg5%

Calcium 169mg17%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.