Photo of Lentils with garlic and tomatoes by WW

Lentils with garlic and tomatoes

0 - 3
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
This hearty side dish is packed with plant-based protein, fiber, and flavor. If you don’t have the 25 minutes or so needed to cook the lentils yourself, you can use a canned variety, but they should be rinsed and drained before using them in this recipe. You will need three 15-ounce cans to yield 4 cups. You can substitute Roma tomatoes for the medium tomato, or even use canned, if you need to in a pinch. The balsamic vinegar added at the end provides a wonderful sweet-tart tang. Serve this alongside roasted pork, chicken, or fish for a complete meal.


Olive oil

1 tsp

Garlic clove(s)

1 medium clove(s), chopped

Uncooked onion(s)

1 small, chopped

Uncooked celery

1 rib(s), medium, chopped

Fresh tomato(es)

1 medium, chopped

Cooked lentils

4 cup(s)


2 Tbsp, chopped

Balsamic vinegar

1 Tbsp

Black pepper

tsp, or to taste

Table salt

tsp, or to taste

Canned chicken broth

½ cup(s)


  1. In a large skillet heat oil. Add garlic, onion, and celery; cook until tender.
  2. Add tomatoes, lentils, and broth; bring to boil, and then simmer, covered, 5 minutes.
  3. Stir in basil and vinegar. Simmer 5 minutes. Season with salt and pepper. Yields about 3/4 cup per serving.