Vegan Red Lentils with Fire Roasted Tomatoes

by Rachel on July 28, 2013

Red Lentils

We are not vegetarians in the Stern house, but over the years we’ve cut our consumption of red meats and focused more on non-meat proteins, such as lentils. Thankfully the small Sterns love lentils. They are especially partial to beluga lentils, which I like because they hold their shape so well in salads. Red lentils tend to fall to bits if you don’t watch them carefully. Make sure you simmer them so that they are just cooked through. They should be tender (not crunchy) but not mushy either. This is a tasty side dish that is flavorful rather than spicy hot. Enjoy.

Vegan Red Lentils with Fire Roasted Tomatoes (makes 8 side servings)

  • 1 onion, finely diced
  • 2 shallots, finely diced
  • 2 tablespoons olive oil
  • 3 carrots, peeled and diced
  • 1 28-oz can fire roasted tomatoes
  • 2 cups water
  • 1 ½ cups red lentils, rinsed, picked over for stones and drained
  • 1 tablespoon cumin
  • 2 teaspoons salt
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons curry powder

Heat the olive oil in a large soup pot or Dutch Oven. Add the onions and shallots and sauté over medium heat until soft. Add the carrots, canned tomatoes, water and lentils. Bring to a simmer. Add the cumin, salt, lemon juice and curry powder. Bring to a low simmer, cover and simmer for 90-120 minutes until the lentils are just tender (not mushy). Serve as a side dish, or a main dish. If you eat dairy, this dish is excellent with a sprinkling of feta or cotija cheese on top.

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