Tomato and Basil Lentils

Tomato & Basil Lentils are an easy-to-make, very nutritious, and great-tasting hot whole food plant-based oil-free meal.

Tomato & basil lentils go great on top of brown rice or quinoa.
Tomato & Basil Lentils looking lovely with flowers. ūüėõ

There are a variety of recipes for lentil dishes and soups on the Internet. In the process of trying them, I have created my own version of a standard lentils with tomatoes dish. My version uses fresh, plant-based ingredients and is naturally low in sodium, sugar, and fat. Yet the taste is savory, and eating it is comforting.

Following is my recipe for 6 servings of delicious tomato & basil lentils.


  • ¬†3 cups water
  • 1/2 cup vegetable broth
  • 8 ounces uncooked lentils (2.5 cups cooked)
  • 2 tbsp garlic powder (or add minced garlic)
  • 1 tbsp onion powder
  • 1 medium bell pepper, chopped
  • 3 medium tomatoes, chopped
  • Fresh basil, 6 medium leaves
  • 1 tbsp cumin


  1. Boil 3 cups water, add the lentils, and simmer  for 15 minutes. Drain the lentils.  Lentils
  2. Place the lentils, garlic powder (or minced garlic), onion powder, and bell peppers, and vegetable broth in a saucepan.  Simmer for 5 minutes.
  3. Stir in the lentils, tomatoes, and basil. Simmer for 15 minutes. If desired, serve over brown rice or quinoa. Enjoy!


This dish is high in Vitamin A, Vitamin B-6, Vitamin C, Folate, Iron*, Phosphorus, Copper, Calcium, and Magnesium (*Bonus: the iron’s absorption rate is increased by the vitamin C!)

What do you think?¬†If you make this recipe, or have additional tips, I’d love to hear from you!


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