Lentils in Tomato Sauce

Main Dishes | Mediterranean cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

You can also make it without onions — it turns out just as delicious! Feel free to add more tomato sauce to your taste.

Ingredients

Lentils - 7.1 oz
Garlic - 4 cloves
Water - 6 cups
Olive Oil - 2 tablespoons
Marinated cherries - 8.8 oz
Passata Tomato Sauce - 1 cup
Sugar - 2 teaspoons
Salt - to taste
Ground Black Pepper - to taste
Onion - 1 piece

Step by Step guide

Step 1

Start by preparing the lentils. Thinly slice the garlic and sauté it in 1 tablespoon of olive oil over low heat. Once it turns golden (not brown), add the lentils, pour in the water, add a pinch of salt, then bring to a boil. Reduce the heat to medium-low and cook for another 25 minutes, or until the lentils are tender but still hold their shape.

Step 2

For the tomato sauce, finely chop the onion, heat the remaining olive oil over medium heat, and sauté the onion until soft. Add the halved cherry tomatoes and cook until the tomato juice turns the onion light red.

Step 3

Add the tomato sauce, sugar, salt, and pepper. Let it simmer on low heat for 15–20 minutes, stirring occasionally. If the mixture starts to dry out, add some water.