Creamy Tomato White Bean Lentils
Highlighted under: Smart Ideas
I absolutely love making Creamy Tomato White Bean Lentils because they embody comfort and nourishment in every bite. The soothing creaminess pairs beautifully with the hearty lentils and white beans, creating a dish that's not only satisfying but also incredibly easy to prepare. I often whip this up on busy weeknights or serve it to friends as a warm hug in a bowl. Trust me, the burst of flavors and the silky texture will have you coming back for seconds!
When I first stumbled upon this recipe, I was a bit skeptical about how such simple ingredients could create something so rich and fulfilling. However, I was pleasantly surprised that by using canned tomatoes and a few spices, it transformed the dish completely. One day, I forgot to add cream and instead used a bit of almond milk—it was just as good! This flexibility made it a staple for me.
One tip I discovered while perfecting this dish is to let it simmer longer after adding the lentils. This allows all the flavors to meld beautifully, creating a more cohesive and delicious outcome. I love preparing this meal on cozy evenings and pairing it with crusty bread to soak up the creamy sauce!
Reasons You'll Love This Recipe
- Creamy texture that warms your soul
- Packed with protein and fiber for a filling meal
- Versatile ingredients you probably have at home
The Creamy Element
The inclusion of coconut cream or heavy cream in this recipe elevates the dish by adding a rich, velvety texture that balances the tanginess of the tomatoes. If you're looking for a lighter option or aiming for a dairy-free dish, coconut cream is an excellent choice, providing a subtle sweetness that complements the other ingredients beautifully. Make sure to stir it in thoroughly until it’s fully integrated, which should take around 1-2 minutes to achieve that luxurious consistency.
If you're concerned about calorie intake or would like a tangy twist, consider using Greek yogurt as a topping instead of mixing it in. Simply dollop a spoonful on top before serving, as it adds a delightful contrast to the creamy base without overwhelming the dish's flavors.
Choosing Your Lentils and Beans
Lentils are a versatile ingredient in this dish, and choosing the right variety is key. Green or brown lentils work best here because they hold their shape during cooking, ensuring a lovely texture against the creaminess of the sauce. Avoid red lentils as they tend to break down and become mushy, which would detract from the overall experience of this dish.
The white beans not only add protein but also creaminess, enhancing the texture of the dish. If you don't have white beans on hand, you can substitute them with chickpeas for a slightly different flavor profile, or even canned navy beans for a similar creamy consistency. Just make sure to adjust seasoning to taste as different beans bring subtle flavor differences.
Ingredients
Ingredients for Creamy Tomato White Bean Lentils
- 1 cup lentils (green or brown)
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 1 cup coconut cream or heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp basil
- Salt and pepper to taste
- Olive oil for sautéing
Directions
Sauté the Aromatics
In a pot over medium heat, add olive oil and sauté the diced onion until translucent. Add the minced garlic and cook for another minute until fragrant.
Combine Ingredients
Stir in the lentils, diced tomatoes, vegetable broth, white beans, oregano, and basil. Season with salt and pepper.
Simmer
Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for 25-30 minutes until lentils are tender.
Add Cream
Once the lentils are cooked, stir in the coconut cream and cook for an additional 5 minutes to heat through.
Serve and Enjoy
Taste and adjust seasoning if necessary. Serve warm with crusty bread or over rice.
Pro Tips
- Feel free to add any vegetables you have on hand—spinach or kale work beautifully. Adjust the creaminess by adding more or less of the coconut cream. For a spicy kick, add some red pepper flakes when sautéing the onions.
Make-Ahead and Storage
This Creamy Tomato White Bean Lentils dish is perfect for meal prep! You can make a big batch and store it in an airtight container in the refrigerator for up to 4 days. The flavors develop beautifully over time, making leftovers something to look forward to. When reheating, add a splash of vegetable broth to restore its creaminess before warming it in a pot over low heat for about 10 minutes.
If you prefer freezing your leftovers, this dish freezes well. Portion it into individual servings in freezer-safe containers and store for up to 3 months. To reheat from frozen, simply thaw overnight in the refrigerator and follow the same reheating method as fresh leftovers.
Serving Suggestions
Serve your Creamy Tomato White Bean Lentils with crusty bread to soak up the delicious sauce. A side salad with a light vinaigrette can balance the creaminess and add freshness to your meal. Alternatively, try serving it over fluffy rice or quinoa; the grains will absorb the flavors and make for a filling meal that keeps you satisfied.
For a fun twist, consider topping the dish with freshly chopped herbs, such as parsley or basil, or sprinkle some chili flakes for added heat. A drizzle of balsamic reduction can also enhance the flavor profile, making it a visually stunning and appetizing dish.
Questions About Recipes
→ Can I use dried lentils instead of canned?
Yes, just be sure to rinse and soak them before cooking, and adjust the cooking time as needed.
→ What if I don't have coconut cream?
You can substitute it with heavy cream or a non-dairy option like oat milk for a lighter version.
→ How can I make this dish vegan?
It's already mostly vegan! Just use coconut cream instead of heavy cream, and ensure the vegetable broth is vegan as well.
→ Can I store leftovers?
Absolutely! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave.
Creamy Tomato White Bean Lentils
I absolutely love making Creamy Tomato White Bean Lentils because they embody comfort and nourishment in every bite. The soothing creaminess pairs beautifully with the hearty lentils and white beans, creating a dish that's not only satisfying but also incredibly easy to prepare. I often whip this up on busy weeknights or serve it to friends as a warm hug in a bowl. Trust me, the burst of flavors and the silky texture will have you coming back for seconds!
What You'll Need
Ingredients for Creamy Tomato White Bean Lentils
- 1 cup lentils (green or brown)
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 1 cup coconut cream or heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp basil
- Salt and pepper to taste
- Olive oil for sautéing
How-To Steps
In a pot over medium heat, add olive oil and sauté the diced onion until translucent. Add the minced garlic and cook for another minute until fragrant.
Stir in the lentils, diced tomatoes, vegetable broth, white beans, oregano, and basil. Season with salt and pepper.
Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for 25-30 minutes until lentils are tender.
Once the lentils are cooked, stir in the coconut cream and cook for an additional 5 minutes to heat through.
Taste and adjust seasoning if necessary. Serve warm with crusty bread or over rice.
Extra Tips
- Feel free to add any vegetables you have on hand—spinach or kale work beautifully. Adjust the creaminess by adding more or less of the coconut cream. For a spicy kick, add some red pepper flakes when sautéing the onions.
Nutritional Breakdown (Per Serving)
- Calories: 350 kcal
- Total Fat: 18g
- Saturated Fat: 15g
- Cholesterol: 0mg
- Sodium: 600mg
- Total Carbohydrates: 40g
- Dietary Fiber: 12g
- Sugars: 6g
- Protein: 14g