Lentil-Tomato Stew With Browned Onions

This hearty, fiber-rich dish can also serve as a main meal.

Lentil-Tomato Stew With Browned Onions
Lentil-Tomato Stew With Browned Onions

[quicklook-recipe prep_time=”15 min” cook_time=”60 min” serves=”6″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

  • 1 cup dried shiitake mushrooms
  • 1 cup boiling water
  • 1 tablespoon olive oil
  • 3 carrots, quartered lengthwise and thinly sliced crosswise
  • 8 cloves garlic, thinly sliced
  • 3/4 cup lentils, rinsed and picked over
  • 1 cup canned crushed tomatoes
  • 3/4 teaspoon salt


  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon rubbed sage
  • 3 cups water
  • 1 large onion, halved and thinly sliced
  • 2 teaspoons sugar
  • 1 cup frozen peas


[step-list-wrapper title=”How to make it” time=”1 hour, 15 minutes”]

[step-item number=”1″ image_url=”” title=”” ]In a small bowl combine the shiitake mushrooms and boiling water. Let stand until the mushrooms are softened, about 20 minutes. Remove the mushrooms with a slotted spoon and reserve the liquid. Trim any stems from the mushrooms and thinly slice the caps. Strain the reserved liquid through a fine-meshed sieve or coffee filter. Set aside.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]In a large saucepan heat 2 teaspoons of the oil over medium heat. Add the carrots and garlic, and cook until softened, about 5 minutes. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Stir in the lentils, tomatoes, salt, cumin, ginger, sage, mushrooms, and reserved liquid. Add 3 cups of water and bring to a boil. Reduce to a simmer; cover and cook until the lentils are tender, about 35 minutes.[/step-item]

[step-item number=”4″ image_url=”” title=”” ] Meanwhile, in a large skillet heat the remaining 1 teaspoon of oil over medium heat. Add the onion and sugar; cook, stirring frequently until the onion is lightly browned, about 5 minutes. [/step-item]

[step-item number=”5″ image_url=”” title=”” ]Add the peas to the stew and cook for 2 minutes to heat through. Serve the stew topped with the browned onions.[/step-item]


More Ideas:

  • 2 cups of fresh, sliced mushrooms can be used in place of the dried mushrooms. Eliminate the hot water and the soaking step.
  • Any vegetables can be added to this stew. Celery, red potatoes, sweet potatoes, and parsnips make wonderful additions. Chop finely and add with the carrots.

[nutrition-info calories=”237″ calories_fat=”” fat=”3g” sat_fat=”0g” choles=”0mg” sodium=”496mg” carbs=”43g” sugars=”” protein=”13g” fiber=”13g”]


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Originally Published in Reader's Digest