Mediterranean Stewed Lentils

  By cheferinsimoneuncooked  

April 6, 2016

  • Yields: Serves 2-3 as main meal



3 cloves minced garlic

1/2 cup finely chopped red or yellow onion

2 large carrots peeled and cubed

1 Tbsp tomato paste

1 cup crushed tomatoes

1 tsp garlic granules

1 tsp onion powder

1 tsp dried thyme

1 tsp dried basil

1 bay leaf

2 sprigs fresh thyme (optional)

1 cup organic green lentils

3 cups low-sodium vegetable broth

1/2 tsp fine sea salt

fresh chopped basil leaves to finish


1Saute garlic and onion over medium heat with a little water or veggie broth instead of oil. Saute about 5-7 minutes or until onions are translucent stirring occasionally.

2Add carrots, tomato paste, garlic granules, onion powder, dried thyme, dried basil, bay leaf, fresh thyme and stir well. Stir in lentils, crushed tomatoes, veggie broth and site. Bring to a boil, cover and simmer for about 30 minutes or however long it says on the package. I like my lentils to have a bite so I err on the shorter cooking time.

3Once done, remove fresh thyme sprigs. Stir in about a 1/2 tsp of fine sea salt and fresh chopped basil. Check for seasoning and add more salt if desired. Feel free to serve with the accumulated liquid in the bottom of cooking pot to make it more of a soup. Use as much or little liquid as you like but that is where the great flavor is! Serve immediately or let cool completely and store in fridge-enjoy!


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