A delightful and hearty dish combining lentils, tomatoes, and aromatic spices for a comforting meal.
Rinse the lentils under cold water to remove any debris.
Rinsing the lentils ensures they are clean and removes any impurities.
Combine the lentils, bouillon cube, and water in a pot. Bring to a boil, then reduce to a simmer and cook until the lentils are tender, about 20 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Heat the olive oil in a sauté pan over medium heat. Add the chopped onion and cook until softened and golden brown.
Cooking the onion slowly enhances its sweetness and flavor.
Add the diced tomatoes, garlic powder, and rosemary to the sauté pan. Cook until the tomatoes break down and form a sauce, about 5 minutes.
Use ripe tomatoes for a naturally sweet and rich sauce.
Combine the cooked lentils with the tomato mixture in the sauté pan. Stir well to combine.
Ensure the lentils are evenly coated with the tomato sauce for consistent flavor.
Reduce the heat to low and stir in the cream. Cook gently until heated through, about 5 minutes.
Avoid boiling after adding the cream to prevent curdling.
Serve the lentil and tomato medley warm, garnished with fresh herbs if desired.
Pair with crusty bread or rice for a complete meal.
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