Lentils, Potatoes and Peas in Indian-Style Tomato Sauce

By Marian Burros

Published September 28, 1993

Total Time
About 30 minutes
Rating
4(101)
Comments
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Featured in: PLAIN AND SIMPLE; When Carbohydrates Are the Stars

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Ingredients

Yield:2 servings

  • 12 ounces new potatoes

  • ½ cup red lentils

  • 8 ounces whole onion or 7 ounces chopped, ready-cut onion (1 ⅔ cups)

  • 2 teaspoons olive oil

  • 1 clove garlic

  • 1 teaspoon ground cumin

  • ½ teaspoon ground coriander

  • ⅛ to ¼ teaspoon hot-pepper flakes

  • 1 15- or 16-ounce can tomato puree, no salt added

  • 1 teaspoon sun-dried-tomato paste

  • ½ cup dry red wine

  • 1 cup frozen peas

  • 1 tablespoon balsamic vinegar

  • 3 tablespoons raisins

  • Freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

98 grams carbs; 557 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 16 grams fiber; 168 milligrams sodium; 22 grams protein; 23 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Scrub potatoes, and cut into 1-inch pieces. Place in pot with lentils and 3 cups of water. Cover, and bring to a boil. Cook over medium-high heat for about 10 minutes, until lentils and potatoes are cooked.

  2. Step 2

    Chop whole onion, and saute in hot oil in a nonstick skillet.

  3. Step 3

    Mince garlic, and add to onion; stir in cumin, coriander and hot-pepper flakes, cooking until onion is soft.

  4. Step 4

    Stir in tomato puree, tomato paste and wine, and simmer.

  5. Step 5

    When lentils and potatoes are cooked, drain well and stir into tomato mixture. Then, add peas, vinegar and raisins. Continue cooking about 3 minutes.

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Ratings

4 out of 5
101 user ratings
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Comments

Grady

Added some turmeric garam masala and ginger and skipped the wine to make a bit more traditional

Canadian Cook

It's not possible to drain the lentils and potatoes because the lentils disintegrate into the liquid and would be drained away. It would be better to make the lentils with less liquid and potatoes separately and then combine them. I also added turmeric, and spinach at the end. Very satisfying and could be adapted in many ways with various spices and additions.

Walter

Used carrots instead of raisins. Delicious.

Joanne

Question, can I make this with plain brown lentils? If so, would instructions change?

Canadian Cook

It's not possible to drain the lentils and potatoes because the lentils disintegrate into the liquid and would be drained away. It would be better to make the lentils with less liquid and potatoes separately and then combine them. I also added turmeric, and spinach at the end. Very satisfying and could be adapted in many ways with various spices and additions.

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