Winter inspires me to cook warm, hearty dishes with a little heat thrown in – chili, spicy soups and legume dishes, especially lentils. I know plenty of people who are unmoved by lentils but I adore them. They easily soak up different flavors and can be paired with a variety of ingredients. They’re nourishing, relatively inexpensive, filling and easy to prepare.
It doesn’t get any easier than red lentils. They take even less time than their brown counterparts. The one caveat with this recipe is you need 5 spices on hand – chili powder, cumin, coriander, turmeric and cayenne pepper.
This dish can serve as a side or is filling enough to be the main course. Each serving is packed with protein (13 grams) and fiber (6 grams) to keep you healthy all winter long.
Hope you enjoy this Red Lentil and Stewed Tomatoes recipe as much as I did!
- 1 cup dried red lentils, rinsed
- 3½ - 4 cups water
- 1 teaspoon sea salt
- ½ teaspoon turmeric
- 2 tablespoons olive oil
- 1 teaspoon each of chili powder, coriander, and cumin
- dash of cayenne pepper
- ¾ cup onion, finely chopped
- ½ cup canned stewed tomatoes
- 2 garlic cloves, chopped
- 3 teaspoons lemon juice
- Place lentils, water, salt and turmeric in a saucepan and bring to a boil over high heat. Stir, cover and simmer for 15 minutes.
- In the meantime, heat oil in a medium pan. Add chili powder, cumin, coriander, cayenne pepper and onion, and cook over medium-low until onions soften, about 3 minutes.
- Add tomatoes, garlic and lemon juice and cook for 3 more minutes. Add seasoning to lentils and stir well. Garnish with fresh cilantro or parsley and serve hot. Enjoy!