Lentils in tomato sauce
4 servings
60 minutes
Lentils in tomato sauce are a true embodiment of Mediterranean cuisine, where the simplicity of ingredients combines with rich flavors. This dish draws inspiration from traditional recipes of the region, where juicy tomatoes and aromatic garlic play a key role. Green French lentils, known for their firm texture, absorb the flavors of the tomato sauce, creating a harmonious blend of tomato sweetness, spice zestiness, and legume softness. This nutritious dish pairs perfectly with crusty bread or fresh herbs. It not only warms and satisfies but also provides a sense of home comfort. With its balanced composition, lentils in tomato sauce can be an excellent option for both a light dinner and a hearty lunch, delighting with taste and ease of preparation.
1
Start by preparing the lentils. Thinly slice the garlic and sauté in 1 tablespoon of olive oil over low heat. Once it turns golden (specifically golden, not brown), add the lentils, pour in water, add a pinch of salt, then bring to a boil and reduce the heat to medium-low and cook for another 25 minutes or until the lentils are soft but still hold their shape.
- Garlic: 4 cloves
- Extra virgin olive oil: 2 tablespoons
- French green lentils (lentilles vertes): 200 g
- Water: 6 glasss
- Salt: to taste
2
For the tomato sauce, finely chop the onion, heat the remaining olive oil over medium heat, and sauté the onion until soft. Add halved cherry tomatoes and cook until the tomato juice colors the onion light red.
- Onion: 1 piece
- Extra virgin olive oil: 2 tablespoons
- Cherry tomatoes: 250 g
3
Add tomato sauce, sugar, salt, and pepper. Leave on low heat for 15-20 minutes, stirring occasionally. If the mixture starts to dry out, add water.
- Tomato sauce: 1 glass
- Sugar: 2 teaspoons
- Salt: to taste
- Ground black pepper: to taste
4
Add lentils to the sauce. Stir and add salt and pepper to taste. Before serving, you can sprinkle with peeled sunflower seeds.
- French green lentils (lentilles vertes): 200 g
- Salt: to taste
- Ground black pepper: to taste
