Friday, October 7, 2011

Lentils with Tomatoes and Veggies

This is such a simple, rustic dish, perfect for the coming cold days, that I make often.  It's versatile, and you can use up veggies that are dwindling in your produce bins.  Served with a side of pasta, this makes a complete meal.

Lentils with Tomatoes and Veggies


1 lb. lentils, picked through for grit
Enough water to cover lentils by one inch
3 cups of veggies: we used broccoli stalks and florets and fresh green beans
1/2 tsp. salt
1/4 tsp. pepper
1 and 1/2 tsp. ground cumin
1 large tomato, diced


Cook lentils in water in a large pot over medium heat for about 45 minutes, until the lentils are tender.  Add more water, if necessary, to keep the lentils from drying out.  Add the veggies and seasonings and cook another ten minutes.  Limit adding water at this point because you are not trying to make soup, but you don't want it to be bone dry either.  Add the tomato and turn off the heat.  Serve with a side of pasta, and you've got a tasty meal!  Feeds five hungry vegans.


  1. Can't go wrong with lentils and veggies, as far as I'm concerned. I love them, and your recipe sounds delicious.

  2. The simplest recipes are usually the best. This looks great!

  3. Andrea, thank you. I love lentils, too.

    Molly, I agree - thank you.

  4. Looks lovely. PIcked through, yeah, bummer when the beans are dirty. Usually the ones I get now are pretty good, but HATE it when they have junk in them!!!! Especially small stones!

  5. Colorful comfort food! Really looks good.

  6. Get Skinny, yeah, but it only takes a minute to pick through legumes and beans, so it's worth it.

    S.V., why, thank you!

    Jenny, I'm tryin' over here.