This week we have a very hearty recipe for you. Lentils and tomatoes are an all-time favourite and we couldn’t but pair them together in this simple, yet very comforting dish.
We are after all getting ready for summer, eagerly waiting for the first juicy summer tomatoes to appear in the market. So in this recipe, adapted from Jack Santa Maria’s cookery book Greek Vegetarian Cooking, we are using the vibrant red organic tomato passata to make a delicious lentil stew. It makes for an excellent dinner, served alongside brown rice. But also, it works great as a more filling pasta sauce. Don’t forget to check out all of our recipes with tomato passata.
Serves 2 as main
1 medium red onion
1 clove of garlic
2 tbsp olive oil
1 bottle tomato passata (or 2-3 juicy tomatoes, crushed)
500ml water (plus more if needed)
150ml red wine (we used the Barafakas Idea Red)
100g lentils
dried thyme (to taste)
dried oregano (to taste)
salt, pepper (to taste)
brown rice or Carolina rice and fresh tomatoes (to serve)
Grate or finely chop your onion and garlic. In a medium-sized pot add the olive oil, onion and garlic. Gently fry over medium heat until translucent but not caramelised.
Add the tomato passata, water, wine and lentils and stir everything together. Add the thyme and oregano and season with salt and pepper.
Bring to a boil then lower the heat and cook, covered, until the sauce is thickened and the lentils are tender, around 45minutes. Half-way through taste and adjust for dried herbs and seasoning.
Serve with brown rice and fresh tomatoes (if desired).
