Recipe: Tomato Lentil Curry

Heirloom tomatoes in-season are incredibly juicy, having a much higher water content than the kind of tomatoes available off-season that have traveled long distances and were picked when still green. That juiciness certainly makes them a joy to eat raw, but it can also be an element of cooking with heirloom varieties. In this recipe I used the water in my tomatoes to cook lentils, but I've also cooked beans, stews and pasta this way. The tomatoes add an amazing flavour of high summer to any slow cooking one pot meal. It also a good way of using tomatoes when you have an abundance and a few have split skins or look like they need to be used right away.


- 3-4 large or 6-8 small tomatoes
- 1 cup green lentils
- 1 cup water
- 1 tsp salt
- 1 tsp cumin
- ½ tsp cinammon
- 3 tbsp butter or coconut oil
- 1 cup beans, chopped
- 2-4 cloves garlic, crushed or minced


1) Put tomatoes in a pot with a splash of water and cook on on high until tomatoes are sweating and bursting, about 3-5 minutes.

2) With a potato masher or large fork smash up the tomatoes and reduce heat to low.

3) Add lentils, water, salt, cumin, cinnamon and butter or coconut oil and simmer on low for 40-60 minutes.

4) Add beans and garlic and cook for another 15-20 minutes.

5) Serve with rice and plain yogurt or raita.