This 5-minute tomato lentil stew is simple enough for a weeknight dinner, a quick lunch or a side dish.
- 1 pack organic chopped tomatoes in tomato juice (390 gr) (see notes)
- 240 gram / about 3 cups cooked lentils of choice
- 120 gr / 1 cup frozen green peas
- one onion, chopped
- ½ cup water or 2 tbs of oil
- 2 tbsp fresh parsley
- 1 tsp garlic powder or 1 fresh garlic clove, minced
- ½ teaspoon cinnamon
- ½ to 1 tsp cumin, dried
- 1 tsp coriander, dried
- ground black pepper to taste
- to taste and optional: nuts and seeds to garnish such as pistachio, almonds, walnut or pecans
- Heat ½ cup of water (or oil if you use oil) in a pot over medium heat. When the water is warm, add the onion. Cook onion for five minutes, stirring now and then, or until the onion is soft and clear. Add the garlic clove if you use fresh garlic and cook a few more moments, stirring frequently and adding a tablespoon or two of water if the garlic and onion starts to stick.
- Add the tomatoes, green peas, lentils, coriander, cumin, black pepper, garlic powder and cinnamon. Cook tomatoes, stirring frequently, for 4 minutes or until you have a somewhat thicker substance. When I’m in a rush I only take the time to warm the tomatoes. But if you let this simmer a bit longer, the flavors will (of course) develop better.
- Taste the stew, and adjust seasonings as desired. Serve the stew with (more) parsley and nuts and seeds to garnish such as almonds, walnuts or pecans (optional).
If you can’t find chopped organic tomatoes without added sugar, oil and salt, you can mix 100 grams pure tomato puree with 300 ml water. Add 3 finely chopped small tomatoes. Add more water to thin and add more tomato puree to thicken the mixture.
If you find this stew too filling or if you would like to serve it as a side dish, use less lentils.