Lentil and tomato stew

80saves
1hr30min


125 people made this

About this recipe: A Middle Eastern dish with a deliciously simple taste. Serve with rice or couscous.

DUKENMAGGIE

Ingredients
Serves: 4 

  • 1L (1 3/4 pints) water
  • 200g (7 oz) dried lentils
  • 3 tablespoons olive oil
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 500g (1 1/4 lb) tomatoes - peeled, seeded and chopped
  • salt and freshly ground black pepper to taste

Method
Prep:15min  ›  Cook:1hr15min  ›  Ready in:1hr30min 

  1. In a pot, bring the water to the boil, and stir in the lentils. Reduce heat, and simmer 20 minutes; drain.
  2. Heat olive oil in a large frying pan over medium heat, and sauté the green pepper and onion until tender. Mix in the tomatoes, and season with salt and pepper. Stir in the lentils, reduce heat, and simmer 25 to 30 minutes, until the lentils are tender.

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Reviews (1)

purestarlove
0

This was just delicious! I did use vegetable stock instead of water plus I used tinned peeled plum tomatoes. But the end result was just yummy! Will be making this often. - 07 Aug 2015

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