Skip to main content
Updated:
Original:

Savory Lentils With Heirloom Tomatoes and Veggies

A long-time whole-grain baker, Kathryn discovered the thrill and ease of cooking with whole, fresh foods decades ago. Still chopping!

Savory lentils with heirloom tomatoes and veggies

Savory lentils with heirloom tomatoes and veggies

One-Pot Meal in Just 30 Minutes

What to do when you're out of time and need a healthy meal everyone around the table wants to dig into?

Sometimes we just don't have time or energy to cook a big meal for our family. Sure, you could hit the fast-food line, but that's as high on grease and calories as it is low on nutrition and disease-preventing vitamins, minerals, and trace elements.

That's when I like to fall back on old standbys and comfort food. This savory one-pot meal takes only 30 minutes from setting the water to boil to setting the pan on the table. My grandchildren asked for seconds, so you know it's good.

This recipe came about almost by accident—when I needed to save some pricey organic produce before it went bad. Here's the story.

Mission: Save the Veggies!

A while back, I helped my daughter and her family while Mom and Dad were busy preparing for the grand opening of their new business. Neither had time to cook. Their veggie bins were full of gorgeous organic produce. I had to get those foods into tummies—and save them from the compost bin.

I made casseroles they could reheat on the run. I labeled and dated them so that no one would have to guess what was what or how old it was.

On the last day, all packed to go, and with an hour to kill, I wracked my brain for something to do with ribs of celery on the edge of going soft and three nearly forgotten heirloom tomatoes now good for nothing but soup or stew. I needed a hearty, one-dish meal that would keep for a few days—comforting, as well as nourishing.

Lentils come in a variety of colors; we buy them in bulk and store them in airtight Fido jars.

Lentils come in a variety of colors; we buy them in bulk and store them in airtight Fido jars.

Lentils to the Rescue

Scouring the pantry for a base, I found rice and beans in half a dozen varieties each. All would take too long to cook, but aha! Tucked in a dark corner, I spotted a bag of lentils. Perfect!

I set the water to boiling, washed the lentils, and had them cooking in less than five minutes. While the lentils softened, I minced a tiny bit of just-turning-red jalapeño pepper, sliced the celery, and chopped onion, garlic, and tomatoes.

The spicy vegetables would infuse those lentils with flavor, so I added the pepper, onions, and garlic as soon as they were chopped, along with salt and a little celery seed. Then I turned them down to simmer till not quite soft.

Red, yellow, and orange heirloom tomatoes

Red, yellow, and orange heirloom tomatoes

Heirloom Tomatoes for Flavor and Color

How wonderful is it when food that tastes good is also loaded with healthful nutrients? In this recipe, we've got lycopene-rich heirloom tomatoes and several other vibrant, fresh vegetables.

Lycopene is an important antioxidant that helps us fight disease at the cellular level. According to a UC Davis study, the richer the tomato's color, the more lycopene we absorb. This bright red orb is a prime example.

But did you know that onions and garlic, from the allium family, are super good for us too? Their flavanoids and polyphenols may help prevent certain cancers, reduce heart disease risk, and in women may even help to reduce bone loss.

Test your knowledge! How much do you know about the humble lentil?

For each question, choose the best answer. The answer key is below.

  1. Lentils are
    • Berries
    • Seeds
    • Legumes
  2. Lentils are good for us, in part, because they have a
    • Low glycemic index (how our bodies process sugars)
    • High glycemic index
  3. Lentils are an excellent source of
    • Folate
    • Manganese
    • Fiber
    • Protein
    • All of the above
    • None of the above
  4. True or false: Lentils are high in fat
    • True
    • False
  5. Lentils grow in pods containing
    • 1-2 seeds
    • 2-3 seeds
    • 3-4 seeds
    • Numerous seeds
  6. Lentils originated in
    • Central America
    • Eastern Europe
    • The Mediterranean
    • Central Asia

Answer Key

  1. Legumes
  2. Low glycemic index (how our bodies process sugars)
  3. All of the above
  4. False
  5. 1-2 seeds
  6. Central Asia

Interpreting Your Score

If you got between 0 and 1 correct answer: Congratulations for taking the time to learn about lentils. You're on your way to sound nutrition in your diet.

Read More From Delishably

If you got between 2 and 3 correct answers: Good job! You are already on the path to discovering the goodness of this hearty legume.

If you got 4 correct answers: Keep going. Soon you'll be teaching the rest of us!

If you got 5 correct answers: You're a budding nutritionist!

If you got 6 correct answers: You know enough to write a Hub about lentils. Sing its praises!

Benefits of Lentils

Then we have what some say is one of the world's healthiest foods: the teeny, tiny lentil.

Lentils are jam-packed with fiber and nutrients, and have been found to reduce cholesterol and heart disease. Not only are lentils high in the good fiber that keeps our digestive tract happy, they are a good source of iron, too.

If you have to watch your blood sugar, you'll be glad to know they have a low glycemic index as well.

Not to get too deep into the nutrient side of this dish, let's just say you get a lot of health and taste bang for your 30 minutes start-to-table.

Fresh autumn pears are a sweet accompaniment to this savory lentil dish

Fresh autumn pears are a sweet accompaniment to this savory lentil dish

Next time you're low on steam and time, give this quick, vegetarian one-dish-meal a try. I'd like to know whether your family enjoys it as much as mine do, so don't be shy about rating it or leaving a comment afterward.

Rate this recipe!

Cook Time

Prep timeCook timeReady inYields

10 min

20 min

30 min

6 servings

Ingredients

  • 2 cups dried lentils, rinsed
  • 1 small to medium white or yellow onion, chopped
  • 2 to 3 cloves fresh garlic, minced
  • 1 to 2 teaspoons jalapeño peppers, finely chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon celery seed
  • 2 medium heirloom tomatoes, coarsely chopped
  • 1 large carrot, coarsely shredded
  • 3 ribs celery with leaves, coarsely chopped
  • 1 small lime, juice only
  • 1/2 cup fresh plain yogurt, with live cultures

Additional nutrients

*I obtained the nutritional data for this recipe from a utility on RecipeNutrition.com, which includes a caveat identical or nearly so to the one you see on the nutrition label above.

Nutrient% Daily Value*

Vitamin A

63

Vitamin C

55

Calcium

8

Iron

33

Instructions

  1. In a large saucepan or small soup pot, bring 4 cups of water to boil.
  2. While waiting for the water to boil, rinse the lentils and set aside to drain. Chop the onion and mince the garlic and jalapeño pepper.
  3. Stir lentils into the water so slowly that the boiling never stops.
  4. Reduce the heat to simmer and add the prepared vegetables, salt, and celery seeds.
  5. Chop the un-skinned tomatoes fine and stir into the pot. (Don't worry: the skins will disappear. Heirloom tomatoes have tender skins that melt away.)
  6. Shred the carrot and add.
  7. Slice the celery stalks horizontally on the rib, cutting only the larger pieces in half or thirds. Chop the leaves; add all to pot.
  8. Add lime juice, stir, cover and simmer for 10-15 minutes, depending on how you like your lentils. We prefer our lentils whole and a tiny bit chewy. Cook 5 minutes longer if you prefer a softer lentil.
  9. Serve in bowls with a dollop of homemade Greek or plain yogurt and whole or sliced pears on the side.

Thank You

Thank you for visiting this page. I encourage you to tweak this recipe and let me know how you change it up. That's part of the fun of cooking, yes?

© 2014 Kathryn Grace

Please sign my guestbook and share your thoughts about this recipe

Kathryn Grace (author) from San Francisco on February 10, 2016:

Thank you! I appreciate you kind words and your sharing. Do let me know how it turns out for you, if you can, when you make it. I love hearing how folks change recipes.

KonaGirl from New York on December 03, 2015:

This recipe looks and sounds delish! I am not a vegan by any means as I do still love meat, fowl, and fish, but we do incorporate a lot of veggies and beans into our diet. I cannot imagine a meal without veggies & herbs from our garden.

With that being said, I usually will only make a lentil soup/stew a few times a year and this recipe is right up my alley for comfort food during the cold winter months. I am pinning it to my Pinterest "Soup Warms the Soul" board so I can always find it again. Thanks so much for sharing it with us!

Kathryn Grace (author) from San Francisco on May 22, 2015:

Spanish onions, oh yes. Wonderful with lentils! My local green grocer rarely has the sweeter Spanish onions, but when I can get them, I use them. Thanks for the suggestion.

stella vadakin from 3460NW 50 St Bell, Fl32619 on May 20, 2015:

We like lots of onions in our lentils, I cut them medium. I use a medium to large onion. I never cut my onions fine, because we love the taste. I use Spanish onions. .

Kathryn Grace (author) from San Francisco on May 18, 2015:

Thanks, ladyguitarpicker. Since we're flexitarians, we do sometimes throw in a little ham. Delicious that way. Decades ago, I would cook lentils or beans with a ham bone too.

I'm curious how much more onion you would add. Do you chop them fine or leave them in big chunks? I like a lot of onion, but my sweetheart prefers less, so we compromise with just the one small onion in the mix. Then I add a little chopped fresh to my bowl. Love the crunch!

stella vadakin from 3460NW 50 St Bell, Fl32619 on May 18, 2015:

Great hub and the photo looks delicious, and what time is lunch? I make something like this, but add chopped ham, and onions. We love lentils.

Kathryn Grace (author) from San Francisco on December 13, 2014:

Thank you!

Audrey Howitt from California on December 12, 2014:

This looks wonderful!!

Kathryn Grace (author) from San Francisco on October 25, 2014:

You're welcome, Sheilamarie, and thank you! Always glad to find another person who cooks with lentils. They are so versatile.

Sheilamarie from British Columbia on October 24, 2014:

I buy lentils in bulk and go to them whenever I don't know what else to make. This recipe sounds wonderful! Thanks!

Kathryn Grace (author) from San Francisco on October 11, 2014:

@aesta1, your'e welcome. Hope you both enjoy it as much as we do.

Mary Norton from Ontario, Canada on October 10, 2014:

This is something tasty and nourishing to try. I am now the cook in the house and with just the two of us, this is a dish that I can divide and store in the freezer. Thank you.

Kathryn Grace (author) from San Francisco on October 02, 2014:

@Erin Mellor, thank you. It's tomato soup at our house today. What's yours?

Erin Mellor from Europe on October 02, 2014:

This looks great, I'm a big soup fan, but haven't tried making lentil soup yet - hurrah for autumn when I get my soup pan out.

Kathryn Grace (author) from San Francisco on September 24, 2014:

@teaches12345, I hope you find it as easy and inviting to the palate as we do here. All the best.

Dianna Mendez on September 24, 2014:

I do love lentils but guess I need to eat more of them. Your recipe is one I would enjoy because I love tomatoes. I have all the ingredients to make this recipe and I may just to it this week.

Kathryn Grace (author) from San Francisco on September 20, 2014:

@Heidi Vincent, thank you. Nice to see you here on HubPages.

Heidi Vincent from GRENADA on September 19, 2014:

Delicious looking lentil cookup! Congratulations on winning Hub of the Day with it too!

Kathryn Grace (author) from San Francisco on September 18, 2014:

@Fantasy Novels UK, thank you! My grandchildren surely do like this dish. I think it's the tomatoes, m'self.

Mary-Jane Melrose from Scotland on September 18, 2014:

This looks like a great winter soup recipe. I love lentils and can't wait to try this. My kids love home made soup and I think this is a soup they will devour. Yum, my mouth is watering looking at the picture.

Kathryn Grace (author) from San Francisco on September 17, 2014:

@PaynesGrey, thank you. We enjoy it in winter too. I use Roma tomatoes then.

PaynesGrey on September 17, 2014:

I will definitely be trying this, I love one pot recipes and this one looks very tempting, perfect for the winter when salads just don't do it!

Kathryn Grace (author) from San Francisco on September 17, 2014:

@Diana Wenzel, @MarleneB, @Pawpawwrites, @Katya Drake, thank you all for your kind comments.

@Victoria Lynn thank you, as well. I hadn't thought of freezling chopped celery. (Slapping forehead.) What a good idea. Thank you!

@newell12345, thank you. As an almost-vegetarian, I hadn't thought of combining it with meat. Interesting ideas. I'm curious to learn what you mean by "good redpie," a new-to-me term.

@MelRootsNWrites, thank you. They are indeed filling.

@Nancy Hardin, @jmsp206, thank you both.

@MPG Narratives, we are opposites! I don't enjoy chickpeas, except in hummus. I am grateful for your suggestion, because I know that lentils are not for everyone either. I'm fairly certain that, even with overnight soaking, you would have to cook the chickpeas a few hours before adding the other ingredients, as beans usually will not soften once you add salt. Do let me know how your adaptation turns out, if you have the time.

@Adventuretravels, thank you.

Giovanna from UK on September 17, 2014:

Congratulations on hub of the - certainly very well deserved.

Maria Giunta from Sydney, Australia on September 16, 2014:

This is a yummy recipe but I'm afraid I would have to substitute the lentils for chickpeas, sorry I'm not a fan of lentils :( I guess I would have to soak the chickpeas the night before but other than that I can follow your recipe. Thanks for sharing and the finished meal looks so inviting. Congrats on HOTD too, well done.

Julia M S Pearce from Melbourne, Australia on September 16, 2014:

Will have to make this one.Love lentils. Thanks.

Nancy Carol Brown Hardin from Las Vegas, NV on September 16, 2014:

Congrats on HOTD, Kathryn! Well deserved!

Melody Lassalle from California on September 16, 2014:

Congratulation on HotD! I love lentils. I don't care what variety. Lentils make really good stews. They are really filling. Your recipe looks delicious!

newell12345 on September 16, 2014:

heir-loom tomatoes mixed with lentils is a great summer combo, this dish could make the prefect side dish with some grilled chicken, or a slowly roasted top round steak. good redpie nice work.

Victoria Lynn from Arkansas, USA on September 16, 2014:

Great idea! I have some lentils in the cabinet and didn't know what to do with them. My celery nearly always goes bad. I need to remember to use it before then. (or freeze it--I have chopped it up and frozen it before.) Pinning this recipe! Thanks for HOTD!

Katya Drake from Wisconsin on September 16, 2014:

I also forgot to tell you, congratulations on getting Hub of the day! You definitely deserve it!

Jim from Kansas on September 16, 2014:

Certainly looks and sounds delicious. May have to give it a try.

Marlene Bertrand from USA on September 16, 2014:

This meal is so pretty. And then you served it up in a beautiful kettle pot. This is love. Congratulations! This is a wonderful recipe, so worthy of receiving Hub of the Day.

Renaissance Woman from Colorado on September 16, 2014:

Returning to celebrate your Hub of the Day. Delicious!

Kathryn Grace (author) from San Francisco on September 16, 2014:

@Brite-Ideas, you are so sweet! But I thought you had.

Barbara Tremblay Cipak from Toronto, Canada on September 16, 2014:

oh I forgot to Add! Congrats on HoTD!

Kathryn Grace (author) from San Francisco on September 16, 2014:

@Katya Drake, you are most welcome. I hope you enjoy it as much as we do.

@JayeWisdom, so glad you enjoyed the whole page. That means a lot to any of us who write, doesn't it?

@techygran, thank you, and another grandmother, I see. Let's coffee! Do let me know how it turned out for you, if you have the time.

@CatherineGiordano, thank you. I know exactly what you mean about freezing portions for those days you discover it's after 8 pm and you haven't given a thought to dinner.

@DzyMsLizzy, thank you. I don't know if I would enjoy this without the tomatoes, but then, I'm a bit of a 'mater fanatic! If your lentils are old, they can take longer to cook. Of course, if you prefer them totally soft, they will take a little longer too. We like them a little on the meaty side.

@Brite-Ideas, thank you. Sounds like we are having a similar day. Stop right now and take care of yourself! (Granny has spoken.)

@MelanieKaren, thank you. I always appreciate your support.

Melanie Wilcox from Pennsylvania, USA on September 16, 2014:

As always, beautiful recipe and information :)

Barbara Tremblay Cipak from Toronto, Canada on September 16, 2014:

Another wonderful recipe! Really could go for this right now Kathryn, it looks wonderful - I have yet to eat today! and it's 6:00pm (like you said, take breaks online!) I broke my own rule today, no breaks! I want your soup!

Kathryn Grace (author) from San Francisco on September 16, 2014:

I hope you will all bear with me as I acknowledge each of your kindnesses. I'm a bit verklempt, reading your well wishes and responses.

@billybuc, thank you! No one could have been more surprised than me.

@Sara Smiling, glad to hear it. Do let me know how your mom likes it.

@junecampbell, thank you.

@My Bell, thank you. I agree. So many ways lentils are good for us.

@Corrinna-Johnson, thank you for stopping back by. Much appreciated.

@aka-rms, thank you. It means a lot, coming from you.

@kevin murphy, thank you. Glad to hear it!

@RTalloni, thank you. It's versatility is one of the things I like too.

@VirginiaLynne, thank you. Indeed it is a good way to use leftover veggies.

@Better Yourself, thanks for the vote of confidence!

Kathryn Grace (author) from San Francisco on September 16, 2014:

Thank you all for your congratulatory words. I am blown away at this honor. I shall endeavor to thank you individually here, a few at a time, and later, when I can visit your pages with time and thoughtfulness.

@Swisstoons, thank you. Funny you should mention eating this for breakfast. We often do--the leftovers.

@Tamara14, thank you. I'm sure you can make this in a deep skillet just as well. Hope you'll let me know how it turns out for you.

@mySuccess8, thank you too. It sounds as if your mom and I approach the kitchen, and the refrigerator, the same way.

@sallybea, thank you for your generous praise. It's definitely good to know I'm on the right track.

@greatstuff, thank you. Glad to know you can use this recipe!

Liz Elias from Oakley, CA on September 16, 2014:

Congrats on HOTD!

This sounds positively yummy! I'm always on the lookout for vegetarian recipes that are quick and easy.

I have a recipe for lentil loaf that I sometimes make in the winter, but I thought lentils had to cook much longer in order to get soft.

I just might try this dish--minus the tomatoes, which, unfortunately, hubby hates. :(

Voted up, useful, interesting and starred.

Catherine Giordano from Orlando Florida on September 16, 2014:

Really nice quick and easy recipe, and I think I have some lentils in the back of my pantry. I'll freeze it in serving size portions and when I'm working so hard getting a hub done that it is 8 or 9 pm and I haven't had dinner, I'll put this in the microwave and think of you.

Cynthia Zirkwitz from Vancouver Island, Canada on September 16, 2014:

Congrats on your lovely, colorful, mouth-watering HOTD! I'm making this for lunch-- I love love love lentils! Voting up and sharing!

Jaye Denman from Deep South, USA on September 16, 2014:

Yours was a marvelous solution for saving the heirloom tomatoes (can't let those go to waste!) and celery. Excellent recipe and the entire hub was enjoyable.

Voted Up++

Jaye

Katya Drake from Wisconsin on September 16, 2014:

I am so excited to try this recipe. I want to go home right now and make it! This looks delicious and it is so healthy. I love learning about good tasting, healthy recipes. That is very important to me and my family. Thank you for this Hub!

Corrinna Johnson from BC, Canada on September 16, 2014:

This looks so yummy, I just had to come back for a second visit and to congratulate you on HotD :)

Marcelle Bell on September 16, 2014:

Love this recipe! I will have to try it for sure. I really enjoy lentils since I'm a vegetarian. You get the bonus of good protein in a meal and almost a days worth of fiber. Meals with lentils are so filling and delicious. Congrats on HOTD!

June Campbell from North Vancouver, BC, Canada on September 16, 2014:

Great hub. Congrats on HOTD

Sara Smiling from Florida on September 16, 2014:

This looks like fun to make, I will definitely try this with my mom this weekend :)

Bill Holland from Olympia, WA on September 16, 2014:

HOTD and you just got here...that's impressive. Congrats my friend.

Better Yourself from North Carolina on September 16, 2014:

Congrats of HOTD, Excellent hub and recipe! This looks like a very yummy dish, and vegetarian which works for my family. Voted up and thanks for sharing!

Virginia Kearney from United States on September 16, 2014:

You are reminding me how much I love lentil soup, and I haven't cooked it in a while. It is a great idea to use up leftover vegetables in soup!

RTalloni on September 16, 2014:

Looks like a wonderful soup! One of the reasons to love autumn is that soups are extra yummy this time of year. Thanks for posting this healthy recipe. Though it's a quick meal to make, the fact that it can be made ahead of time when we know we'll be busy with a project makes it even more appealing. Congrats on you Hub of the Day award, by the way, for this yum post!

kevin murphy from Ireland on September 16, 2014:

i can almost smell how good it is from the pictures haha

Robin S from USA on September 16, 2014:

Congratulations on the HotD honor! Well deserved.

Thomas F. Wuthrich from Michigan on September 16, 2014:

I just got back from my morning walk about half an hour ago. Worked up an appetite. Man, would I like a bowlful of this for breakfast! Congratulations on your HofD award!

Tamara14 on September 16, 2014:

Delicious recipe Kathryn. My hubby loves casseroles and I love quick recipes so this is it :) Besides, now I realized there's been quite some time since our last lentils meal. Thanks for the idea and my deep skillet will have to replace your La Chamba.

mySuccess8 on September 16, 2014:

From the ingredients and the cooking instructions above, it is definitely a healthy, easy and fast-to-cook food. My mum had regularly been doing a similar cooking (though with different ingredients), where she mixed a variety of ingredients, consisting mainly of fiber-rich foods and vegetables, whenever there were surplus, and cook them in a single pot, and they were delicious. This one looks really delicious too! Congrats on HotD!

Sally Gulbrandsen from Norfolk on September 16, 2014:

ecogranny

A well deserved Hub of the Day. The images are gorgeous, the food looks delicious and I am sure it is as nutritious as a meal should be. The perfect way to write a recipe Hub - I love lentils and can't wait to try it.

Voted up, beautiful and interesting.

Mazlan A from Malaysia on September 16, 2014:

I now know what to do with the rest of lentils that I had for the Indian Vaday Masala recipe. Congrats on your HOTD award!

Kathryn Grace (author) from San Francisco on September 15, 2014:

@JanieceTobey, thank you! I hope you are as pleased this go-round.

JanieceTobey on September 15, 2014:

I've tried one of your other dishes and enjoyed it a great deal! I'm looking forward to trying this one as well!

Kathryn Grace (author) from San Francisco on September 15, 2014:

With the exception of bacon, @smine27, I prefer lentils and beans to meat as well. Thanks for checking it out!

Shinichi Mine from Tokyo, Japan on September 14, 2014:

I love this recipe because I am a bean and lentil fan. Although my friends think it's weird, I prefer lentils to meat.

Kathryn Grace (author) from San Francisco on September 13, 2014:

@Arachnea, community building indeed, and it's just plain fun. Thanks for clarifying. Dumplings! Yum.

Kathryn Grace (author) from San Francisco on September 13, 2014:

@SandyMertens, yes quite a few, mostly shades of green and brown. Thanks for taking a look.

Sandy Mertens from Frozen Tundra on September 13, 2014:

I didn't know that they came is so many colors. Looks yummy!

Tanya Jones from Texas USA on September 13, 2014:

Oops. Sorry, ecogranny, I should have written that more clearly. I like to make a loaf of herders bread to go with soup. To me it's great for community building when one has to break off a piece of bread from a whole that is shared by everyone at the table. That's what I meant. But I do make a mean chicken dumpling soup with biscuit dough.

Kathryn Grace (author) from San Francisco on September 13, 2014:

@Arachnea, do you have a recipe online for your herders bread soup? I'd love to give that a try. I sometimes use homemade yogurt in my creamy soups, even though it kills the cultures, for the tang it adds. So much healthier than sour cream!

I've found that fresh lentils cook fast, but if I have lentils that have been in my cupboard six months, they may come out a little chewier than even we like in this recipe, so do use the freshest lentils you can. You might try holding off on adding the salt until they are as soft as you like them. I look forward to hearing back from you.

Tanya Jones from Texas USA on September 13, 2014:

I love a good lentil soup. I don't grok with all lentil soups I come across, but this one sounds absolutely scrumptious. My favorite is a lemon lentil soup, however this sounds rather wholesome and filling. I like the idea of making it with herders bread. Though the live cultures would be deactivated in the cooking from the heat, I think it a wonderful addition to your soup. I'll let you know how this comes out when get to try it. One problem I have with lentils and split peas is getting the bean soft all the way through.

Kathryn Grace (author) from San Francisco on September 12, 2014:

@Nadine May, you're welcome. Thank you for sharing your kind thoughts.

Nadine May from Cape Town, Western Cape, South Africa on September 12, 2014:

Thank for that delicious recipe with Lentils. I have them stored in glass jars for one day when I , like you need to do a quick meal. Very inspiring.

Kathryn Grace (author) from San Francisco on September 11, 2014:

@Suzanne Day, thank you for the vote of confidence.

@aka-rms, thanks for taking a look.

Hope you both enjoy it as much as we do.

Suzanne Day from Melbourne, Victoria, Australia on September 11, 2014:

I love 30 minute recipes! Great idea to serve up for a hungry family when I don't feel like cooking. Looks hearty and nutritious, so I've bookmarked this page for future reference and voted your recipe useful!

Robin S from USA on September 11, 2014:

I love lentil soup. This looks like it's right up my alley. Bookmarking this for later.

Kathryn Grace (author) from San Francisco on September 09, 2014:

@DeborahDian, thank you kindly!

Deborah Carr from Orange County, California on September 09, 2014:

Reading this article made my mouth water. Delicious!

Kathryn Grace (author) from San Francisco on September 01, 2014:

aka-rms, thank you for wanting to try it. I hope you enjoy it as much as we do.

Gypsy Rose Lee (Love your name!), I'm glad to find another lentil fan. Thanks for passing this recipe on.

AcornOakForest, as much as I love cheese--and use a lot of it--for some reason, I have never enjoyed it much with lentil dishes. I might sprinkle a little Parmesan Reggiano on top, but generally prefer either yogurt or Greek yogurt as a complement. Of course, technically, I do believe yogurt is a cheese!

radhikasree, your comment, votes and sharing make it all seem worthwhile. Thank you!

Alrady, thank you, too for your kindly comment. Perhaps this recipe will inspire you to enjoy lentils more.

Alrady on September 01, 2014:

Awesome hub and we often don't' think of or count lentils in our diet. We should.

Radhika Sreekanth from Mumbai,India on August 31, 2014:

This lentil dish would mouth water everyone. Nice to read about the nutrient sides of lentils and this hub is really superb.

Voted up, useful, beautiful and interesting. Sharing in Hubpages.

Monica Lobenstein from Western Wisconsin on August 30, 2014:

I have to admit we ruin some of the health benefits of many of our lentil dishes with a hefty dose of cheese. I will add this one (I love how quick it is!) to our recipe list. It sounds delicious even without the cheese.

Gypsy Rose Lee from Daytona Beach, Florida on August 30, 2014:

I love lentils so this sounds like a really delicious recipe. Passing this on.

Robin S from USA on August 30, 2014:

I love lentil soup. Will have to give this one a go.

Kathryn Grace (author) from San Francisco on August 30, 2014:

Thank you Nancy. I'm glad to hear you are thinking of using it. You are correct, this recipe is especially tasty on a crisp, fall day. When I was a young bride, I had bad luck with lentils and didn't try them again until ten or fifteen years ago. Now we love them!

Kathryn Grace (author) from San Francisco on August 30, 2014:

suzettenaples, thank you! The lime juice does add a hint of flavor that tickles the taste buds, in addition to helping to make the iron and some other nutrients a little more accessible to our bodies. I look forward to hearing from you after you've tried the recipe.

Nancy Carol Brown Hardin from Las Vegas, NV on August 30, 2014:

I like lentils, but I mostly use beans for my legumes. But this looks like a keeper of a recipe, and good for you for coming up with it. I think it would be delicious, especially on those chilly Fall days when you need some "comfort food." Love the recipe, voted it up. Thanks for sharing.

Suzette Walker from Taos, NM on August 30, 2014:

Great recipe and hub! I love lentils and this is such an interesting and informative hub. I find the lime juice and interesting ingredient here. I love to make up my own recipes also, and this one looks and sounds so good. I will have to try this and then let you know what I think of it. I believe I will surely like this one! So healthy.

Kathryn Grace (author) from San Francisco on August 29, 2014:

It does indeed. If you tweak it, share how, won't you? I'm always fiddling with recipes.

Angela F from Seattle, WA on August 29, 2014:

I think the lime and jalapeno would give it a great kick! Might be trying this one soon.

Kathryn Grace (author) from San Francisco on August 28, 2014:

BillyBuc, you're not losing your mind. I added a couple of photographs, so it looks a little different, but the content is still the same.

Pam Irie, thanks! I hope you and your family enjoy it.

Nadine May and jtrader, thank you.

Oh Me, you did! I made it for dinner last night.

Cari Kay 11, I hope you and your husband like it as much as we do.

Kathryn Grace (author) from San Francisco on August 28, 2014:

cherylsart, your vegetarian bean dish sounds delicious. Do let me know if you post the recipe.

Bill Holland from Olympia, WA on August 28, 2014:

Am I losing my mind? Wasn't there a different hub on your site yesterday? LOL Well, whatever, this is informative and we have quite a few tomatoes that need a purpose...and you just supplied that purpose. Thank you!

Pam Irie from Land of Aloha on August 26, 2014:

I do love lentils and tomatoes and everything in this recipe which makes it a must make. What a wonderful concoction!

jtrader on August 25, 2014:

That's an interesting combination.

Nadine May from Cape Town, Western Cape, South Africa on August 25, 2014:

That was truly a very useful hub on lentils. Love the recipes.

Nancy Tate Hellams from Pendleton, SC on August 24, 2014:

Your recipe sounds delicious. I think I smelled it cooking.

Kay on August 24, 2014:

My hubby loves lentils. Haven't made anything with them in some time but that is about to change. Thanks!

CherylsArt on August 23, 2014:

This sounds like a tasty recipe. Sometimes I make vegetarian bean soup flavored with mushrooms and onions.

Kathryn Grace (author) from San Francisco on August 22, 2014:

Thank you to each and every one who has commented on this, my very first Hub, as well to all who pin and share it. What a welcome to HubPages! To all of those planning on trying it, I encourage you to come back and share your thoughts about the recipe, and especially any tweaks you gave it. It's always fun to see how people change a recipe, don't you think?

chef-de-jour, if you've put that lentil and chick-pea curry recipe up, I'd be interested in taking a look. Sounds delish!

Iibidii, we love multi-bean chili and sometimes include lentils too. These basic ingredients serve as the foundation for many a legume dish at our house. Like your daughter, we sometimes spice them up with more hot peppers.

billybuc, thank you for your encouraging words. It means a lot, coming from a HubPages insider. While I am excited about this change from Squidoo to HP, I'm also quite anxious. With your kindness, you helped suage some of that.

DrBillSmithWriter, I'm not offended. Should I be? I'm trying to figure out to what you are responding in the article when you say, "I called it a tomato." (Chuckling)

VioletteRose, I do hope you will share the spices you add to similar dishes. I love trying new combinations.

Happy stirring, everyone!

Related Articles