Stewed Lentils Tomatoes Barefoot Contessa
Warm, hearty, and brimming with bold flavors, Barefoot Contessa’s Stewed Lentils and Tomatoes is the cozy one-pot meal your weeknight dinners have been craving. This wholesome dish combines tender green lentils with aromatic sautéed onions, carrots, and garlic, all simmered in a rich blend of chicken or vegetable stock and diced tomatoes. Spiced with earthy cumin, coriander, and a hint of turmeric, it’s perfectly balanced with a splash of tangy red wine vinegar for added depth. Ready in under an hour and bursting with protein-packed goodness, this lentil recipe is as nutritious as it is satisfying. Serve it piping hot with a sprinkle of fresh parsley or cilantro to enhance the vibrant flavors. Whether you’re looking for a vegetarian option (simply swap the stock!) or a hearty side, this dish checks all the boxes for a flavorful, comforting meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 medium carrots
- 4 cloves garlic cloves
- 1 cup dried green lentils
- 1 14-ounce can canned diced tomatoes
- 4 cups chicken or vegetable stock
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground turmeric
- 1 teaspoon kosher salt
- 0.5 teaspoons freshly ground black pepper
- 1 tablespoon red wine vinegar
- 2 tablespoons fresh parsley or cilantro
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Dice the yellow onion and carrots, then mince the garlic cloves.
Add the onion and carrots to the pot and sauté for 7-8 minutes until softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Rinse the green lentils under cold water to remove any debris and add them to the pot.
Pour in the canned diced tomatoes, including their juice, and the chicken or vegetable stock.
Add the ground cumin, ground coriander, ground turmeric, kosher salt, and black pepper. Stir everything together.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 35-40 minutes, stirring occasionally.
When the lentils are tender and the liquid has slightly thickened, stir in the red wine vinegar.
Taste and adjust seasonings as needed.
Serve hot, garnished with chopped fresh parsley or cilantro for added freshness.
Nutrition Facts
Calories |
1346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4667 mg | 203% | |
| Total Carbohydrate | 178.2 g | 65% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 30.4 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 412 mg | 32% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 3153 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
