sweet spiced lentils & tomatoes

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sweet spiced lentils & tomatoes

Originally uploaded by wesh

This recipe can be found on p. 375 of Bobbie Hinman’s cookbook “The Meatless Gourmet:”

Sweet Spiced Lentils & Tomatoes

  • 2 tsp. vegetable oil
  • 1 c. chopped onion
  • 1/2 c. chopped celery
  • 3 cloves garlic, finely chopped
  • 2 tsp. grated or very finely minced fresh ginger root
  • 1 tsp. each ground cumin and ground coriander
  • 1/8 tsp. cayenne pepper
  • 1 1 lb. can chopped tomatoes, undrained
  • 1 1/2 c. cups vegetable broth
  • 1/2 c. lentils, uncooked
  • 1 tb. firmly packed brown sugar
  • 1/4 tsp. salt

Heat oil in a large nonstick skillet over medium heat. Add onion, celery, garlic, and ginger root. Sprinkle with cumin, coriander, and cayenne pepper. Cook, stirring frequently, 3 minutes.

Add remaining ingredients, mixing well. When mixture boils, reduce heat to medium-low cover, and simmer 40 minutes or until the lentils are tender.

I push the onion/ginger/celery/garlic mix to one side and add the tomatoes to a hot pan, allowing the sugars in them to caramelize a bit, then add the stock, lentils &c. I find it removes the ‘raw tomato’ flavor and replaces it with a sweeter, mellower flavor which really enhances the sweetness of the dish. Enjoy!


2 thoughts on “sweet spiced lentils & tomatoes

    bjjlcsw said:
    May 28, 2010 at 9:40 AM

    Anything that diminishes the “raw tomato” flavor is a good idea, as far as I’m concerned. This looks and sounds fantastic. With some brown rice, quinoa, or over pearl barley would be nice. Alternatively, a big hunk of warm, whole grain bread could work. After a meal like this, I’d be ready to shovel snow, chop wood, or take a nap.

      wes responded:
      May 28, 2010 at 10:27 AM

      We served it over basmati rice (for lack of brown rice or quinoa), but either of these would have been an awesome choice.

      Dropping the tomatoes onto the hot pan (in my case the venerated iron skillet from Aunt Itsy’s) gives them a certain sweet, almost winey flavor. The iron that dissolves into the dish from the acids in the tomatoes also gives the dish an almost buttery flavor which I’ve always loved.

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