Lentils, Potatoes and Peas in Indian-Style Tomato Sauce
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12ounces new potatoes
- ½cup red lentils
- 8ounces whole onion or 7 ounces chopped, ready-cut onion (1⅔ cups)
- 2teaspoons olive oil
- 1clove garlic
- 1teaspoon ground cumin
- ½teaspoon ground coriander
- ⅛ to ¼teaspoon hot-pepper flakes
- 115- or 16-ounce can tomato puree, no salt added
- 1teaspoon sun-dried-tomato paste
- ½cup dry red wine
- 1cup frozen peas
- 1tablespoon balsamic vinegar
- 3tablespoons raisins
- Freshly ground black pepper
Nutritional analysis per serving (2 servings)
557 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 98 grams carbohydrates; 16 grams dietary fiber; 23 grams sugars; 22 grams protein; 168 milligrams sodium
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
- 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.
- Step 2
Chop whole onion, and saute in hot oil in a nonstick skillet.
- Step 3
Mince garlic, and add to onion; stir in cumin, coriander and hot-pepper flakes, cooking until onion is soft.
- Step 4
Stir in tomato puree, tomato paste and wine, and simmer.
- 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.
Private Notes
Comments
Added some turmeric garam masala and ginger and skipped the wine to make a bit more traditional
Question, can I make this with plain brown lentils? If so, would instructions change?
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.
Strangely devoid of salt. Flavor profile was pretty flat. We topped it with tangy yogurt and one of us also added chutney to help brighten the flavor. I was hoping for something like a samosa filling flavor, but was disappointed.
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