Ingredients
- ¾ cup chopped onion
- 1 clove garlic, minced
- 1 Tbsp olive oil
- 2 cups vegetable broth or one 14 oz can beef or vegetable broth
- ¾ cup dried lentils, washed
- 1 x 16 oz can diced tomatoes with juice
- ¼ to ½ tsp crushed red pepper flakes
- ½ tsp salt
- 1 tbsp chopped fresh basil or 1 tsp dried basil
- 1 tbsp chopped fresh oregano or 1 tsp dried oregano
- ¼ tsp freshly ground pepper
Make it step by step
- In a heavy saucepan, sauté the onion and garlic in the olive oil for 5 minutes, until the onion is tender.
- Add the broth and Lentils. Cover and simmer for 30 minutes.
- Add the tomatoes with their liquid, ½ cup water, and the remaining ingredients; Simmer over low heat, uncovered, for about 45 minutes, stirring occasionally.
- Add water if the mixture becomes too dry.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.