Gluten Free Tomato Lentils
Lentils are one of those pantry staples that punch way above their weight, and this tomato-braised version is deeply savory, warming, and satisfying enough to anchor a full meal for four. Softened onion and garlic form the base, then cumin, coriander, smoked paprika, and a pinch of red pepper flakes layer in a smoky, gently spiced depth that makes the whole pot smell incredible. The lentils simmer low and slow in crushed tomatoes and chicken broth until they're completely tender and the sauce is thick and clingy — not watery, not bland. A squeeze of fresh lemon juice at the end brightens everything up and keeps the flavors from feeling heavy. One thing that makes this dish so easy to trust is that every ingredient here is naturally free of gluten — no swaps, no substitutions, no label-reading anxiety required. Canned goods and spice blends can sometimes be sneaky sources of hidden additives, so sticking to low-sodium broth and straightforward pantry spices keeps this one clean from start to finish. Finish it with a scatter of fresh parsley and serve it as a hearty main or a bold side — either way, it disappears fast.
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Learn more →Ingredients
4 servings
- 1 cup green or brown lentils, rinsed
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp crushed red pepper flakes
- 1 can (14 oz) crushed tomatoes
- 2 cups low-sodium chicken broth
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic, cumin, coriander, smoked paprika, and red pepper flakes. Cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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