Lentil and tomato stew

    1 hour 30 min

    A Middle Eastern dish with a deliciously simple taste. Serve with rice or couscous.

    140 people made this

    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

    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 in English (101)


    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


    Excellent! I chopped four garlic cloves, half an onion, one red bell pepper and a can of diced, stewed tomatoes (drained) as the base, sauteed those, then added 1.5 cups of lentils, 2 cups of chicken broth, 1 cup of water and simmered for about an hour, and these lentils came out fantastic! I added salt and a dash of cumin after they were cooked, and they made a meal all by themselves. Great recipe...thanks for posting.  -  12 Sep 2007  (Review from Allrecipes US | Canada)


    Very tasty! I amended the recipe per some suggestions, and added some things of my own: I added fresh garlic in with the onions and green pepper, along with a little bit of ground cumin, used one 28 oz. can of diced tomatoes (w/garlic) instead of fresh, added some frozen spinach, and about 1/3 cup fresh chopped cilantro. Served over rice, a nicely flavored, hearty meal.  -  23 Feb 2005  (Review from Allrecipes US | Canada)