Tomato-Garlic Lentil Bowls

Total Time:Prep/Total Time: 30 min.

Recipe by rachael cushing, Portland, Oregon

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

An Ethiopian recipe inspired this feel-good dinner that's tangy, creamy and packed with hearty comfort. —Rachael Cushing, Portland, Oregon

Health Tip: Cup for cup, lentils have twice as much protein and iron as quinoa.
TEST KITCHEN APPROVED

Tomato-Garlic Lentil Bowls

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Yield:6 servings
Prep:5 min
Cook:25 min
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Ingredients

  • 1 tablespoon olive oil
  • 2 medium onions, chopped
  • 4 garlic cloves, minced
  • 2 cups dried brown lentils, rinsed
  • 1 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 3 cups water
  • 1/4 cup lemon juice
  • 3 tablespoons tomato paste
  • 3/4 cup fat-free plain Greek yogurt
  • Optional: Chopped tomatoes and minced fresh cilantro
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Directions

  1. 1
    In a large saucepan, heat oil over medium-high heat; saute onions 2 minutes. Add garlic; cook 1 minute. Stir in lentils, seasonings and water; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes.
  2. 2
    Stir in lemon juice and tomato paste; heat through. Serve with yogurt and, if desired, tomatoes and cilantro.

Nutrition Facts

3/4 cup: 294 calories, 3g fat (0 saturated fat), 0 cholesterol, 419mg sodium, 49g carbohydrate (5g sugars, 8g fiber), 21g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat.
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