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A serving dish of lentils and roasted tomatoes on a bed of leeks, celery and carrots.
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4.92 from 12 votes

Umbrian Lentils with Roasted Tomatoes

Tiny lentils sautéed with leeks, celery, carrot, garlic and spices, and topped with balsamic roasted tomatoes, fresh mint and parsley.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Entree
Cuisine: Middle Eastern
Keyword: umbrian lentils recipe
Servings: 4
Calories: 190.7kcal
Author: Susan Pridmore

Ingredients

  • 3 Roasted Balsamic Tomatoes chopped
  • 1 ½ cups vegetable broth
  • ½ cup Umbrian lentils
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup finely chopped carrots
  • 1 ½ cup thinly sliced leeks white and light green parts (sliced horizontally)
  • ½ cup chopped celery
  • ¾ teaspoon ras el-hanout spice optional
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon finely chopped garlic
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh mint packed

Instructions

  • Make the balsamic roasted tomatoes. Coarsely chop.
  • While the tomatoes roast, bring the broth to a simmer and add the lentils. Cover and simmer for 20 - 30 minutes, until tender. Drain of any excess liquid.
  • Warm up the olive oil in a large sauté pan over medium heat. Add the carrots, garlic, leeks, celery, ras el-hanout, salt and pepper. Sauté until the carrots are just soft (about 20 minutes). Add the garlic and sauté another 2 minutes.
  • Add the lentils to the vegetables and sauté another 5 minutes to allow the lentils to absorb the flavors.
  • Spoon the lentils/vegetable mixture onto a serving platter and top with the roasted tomatoes.
  • Mix the parsley and mint together and sprinkle on top.

Notes

Check the post for information on Umbrian lentils and ras-el-hanout, where to buy them, possible substitutions and tips.
Also check the post for tips on simplifying this recipe, and possible variations.

Nutrition

Calories: 190.7kcal | Carbohydrates: 24.6g | Protein: 7.5g | Fat: 7.5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5.2g | Sodium: 671.4mg | Potassium: 490.6mg | Fiber: 9.3g | Sugar: 4.4g | Vitamin A: 2762.8IU | Vitamin C: 16mg | Calcium: 61.7mg | Iron: 3.1mg