HEARTY VEGETARIAN LENTIL STEW
A hearty vegetarian lentil stew that's delicious, inexpensive, and goes a long way. Even if you're not a vegetarian, it makes a fulfilling, delicious meal. A nice crusty bread goes well on the side. Great to bring to work. This is a bulk recipe that keeps well refrigerated and reheats very nicely. Don't be afraid to scale down if need be.
Provided by selms312
Categories Soups, Stews and Chili Recipes Stews
Time 1h40m
Yield 18
Number Of Ingredients 18
Steps:
- Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 15 to 20 minutes. Increase heat to high, add wine, and let it sizzle and bubble for 1 minute. Reduce heat to medium-low, cover, and simmer for 3 minutes.
- Stir in carrots, celery, vegetable broth, diced tomatoes, onion, bell pepper, cabbage, tomato paste, brown sugar, curry powder, garlic, onion powder, salt, pepper, and cumin. Cook, stirring frequently, until flavors are well blended and vegetables are tender, 45 minutes to 1 hour.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 26.6 g, Fat 0.6 g, Fiber 10 g, Protein 8 g, SaturatedFat 0.1 g, Sodium 659.8 mg, Sugar 7.5 g
VEGAN LENTIL STEW
Enjoy this hearty Vegan Lentil Stew, it is perfect comfort stew. It is loaded with carrots, potatoes, celery, and full of flavor. This is the best vegan lentil stew ever!
Provided by Michelle Blackwood, RN
Categories Main Course
Time 1h
Number Of Ingredients 17
Steps:
- Heat oil or water in a large saucepan over medium heat. Add onions and cook for about 3 minutes. Add garlic and cook for another minute
- Add celery, Italian seasoning, paprika, cumin, thyme and cook for 30 seconds.
- Add lentils, tomatoes, tomato paste, carrots and potatoes, bay leaf and vegetable broth.
- Bring to boil, reduce heat to simmer for about 40 minutes or until stew has reached the desired texture.
- Remove bay leaf, season with salt and pepper and serve
Nutrition Facts : Calories 292, Carbohydrate 43, Fat 5, Protein 19
LENTIL STEW WITH COCONUT AND MADRAS CURRY
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large stock pot over medium heat. Add the onion, garlic, madras curry, salt and pepper. Cook, stirring occasionally, until the onions start to soften, about 1 minute. Add the parsnips, sweet potatoes and red lentils and cook until warm, 1 to 2 minutes.
- Add the vegetable stock and coconut milk. Simmer until the vegetables are tender and the lentils are cooked, 25 to 30 minutes. Stir in the vinegar and spinach and cook until the spinach is wilted, about 1 minute more. Ladle the stew into bowls and garnish with the Fresno chile, fresh mint and a lime wedge. Serve with grilled naan if desired.
HEARTY LENTIL ONE POT
Providing an impressive five of your 5-a-day in each portion, this filling vegan stew is low calorie and low fat, and also provides fibre, vitamin C, iron and calcium
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h10m
Number Of Ingredients 12
Steps:
- Cover the mushrooms in boiling water and leave to soak for 10 mins. Boil the lentils in a pan with plenty of water for 10 mins. Drain and rinse, then tip into a pan with the dried mushrooms and soaking water (don't add the last bit of the liquid as it can contain some grit), rosemary and 2 litres water. Season, cover and simmer for 20 mins.
- Meanwhile, heat the oil in a large pan and fry the onions for 5 mins. Stir in the fresh mushrooms and garlic and fry for 5 mins more. Stir in the lentil mixture and bouillon powder, then add the carrots, celery and potatoes. Cover and cook for 20 mins, stirring often, until the veg and lentils are tender, topping up the water level if needed.
- Remove any tough stalks from the cavolo nero, then add to the pan and cover and cook for 5 mins more. If you're following our Healthy Diet Plan, serve half in bowls, then chill the rest to eat another day. Will keep in the fridge for two to three days. Reheat in a pan until hot.
Nutrition Facts : Calories 485 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 16 grams sugar, Fiber 17 grams fiber, Protein 21 grams protein, Sodium 0.4 milligram of sodium
VEGETABLE LENTIL STEW
This delicious stew is nothing but good for you! The chunky mixture, seasoned with chili powder and cumin, is chock-full of hearty beans, lentils and other veggies. Steaming bowls of it make a warm and satisfying supper. -Vi Toews, Bluffton, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 13 servings.
Number Of Ingredients 20
Steps:
- In a Dutch oven, combine the first 15 ingredients. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until lentils and vegetables are tender. , Stir in spinach; heat through. Combine topping ingredients; dollop about 1 tablespoon on each serving.
Nutrition Facts : Calories 216 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 392mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 12g fiber), Protein 12g protein. Diabetic Exchanges
LENTIL STEW
You can play around with different types of lentils in this stew - try red, yellow, or brown lentils.
Provided by Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Yield 6 Servings
Number Of Ingredients 13
Steps:
- Add oil to a soup pot over medium high heat. Add the onion, celery, carrots, and jalapeno pepper and sauté until the onions turn clear, about 5 minutes. (function() { var a="",b=[ "adid=ada-foodhub-3-554369239", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c
Nutrition Facts : Nutrition Facts 6 Servings Serving Size 1 cup Amount per serving Calories 165 Total Fat 3g Saturated Fat 0.4g Trans Fat 0g Cholesterol 0mg Sodium 330mg Total Carbohydrate 26g Dietary Fiber 9g Total Sugars 6g Protein 9g Potassium 680mg Phosphorus 230mg Choices/Exchanges 1 Starch, 2 Nonstarchy vegetable, 1/2 Fat
HEARTY LENTIL STEW
This tasty lentil stew is packed with hearty flavor and loaded with plant based protein. Perfect for a simple lunch or dinner!
Provided by Sonja Overhiser
Categories Main Dish
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Finely dice the onion. Peel and finely chop the carrots. Chop the celery into small pieces. Mince the garlic.
- In a large pot, add the olive oil and heat over medium heat. Add the onion, carrot, celery and garlic and cook 3 to 4 minutes until just translucent. Add the smoked paprika, cumin, fennel seeds, and lentils and stir 1 minute. Add the canned tomatoes and their juices, vegetable broth, and kosher salt.
- Bring to a simmer. Simmer covered, stirring occasionally, for 20 minutes. Remove lid and cook for an additional 10 to 15 minutes until the lentils are tender. Stir in the spinach in the last minute or so and cook until it wilts (if using kale or chard, add it in the last 5 minutes).
- Remove from the heat. Taste and season with additional salt and fresh ground pepper as necessary. For best flavor, garnish with Parmesan cheese. Stores refrigerated for up to 4 days and frozen for 3 to 4 months.
Nutrition Facts : Calories 371 calories, Sugar 8.1 g, Sodium 640.2 mg, Fat 8.1 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 58.4 g, Fiber 10.9 g, Protein 19.7 g, Cholesterol 0 mg
SLOW COOKER MEDITERRANEAN LENTIL STEW
This is an excellent slow cooker recipe... Mix ingredients and let cook. Delicious! Spiced with cumin and coriander and flavored with tomato paste, this veggie-filled lentil stew will keep you warm for winter, and all year round! Good with a loaf of fresh-baked rustic bread! Vegetarian and vegan. Serve with a piece of bread for dipping.
Provided by CookingForDummies
Categories Everyday Cooking Vegetarian Soups and Stews Stew
Time 3h30m
Yield 10
Number Of Ingredients 14
Steps:
- Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
- Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and saute for 30 seconds. Remove from heat and transfer to the slow cooker. Stir. Add tomato paste, salt, and pepper. Stir in spinach.
- Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.
Nutrition Facts : Calories 208.3 calories, Carbohydrate 36.4 g, Fat 2.1 g, Fiber 14.3 g, Protein 12 g, SaturatedFat 0.3 g, Sodium 193.9 mg, Sugar 3.8 g
VEGETARIAN LENTIL STEW
Make and share this Vegetarian Lentil Stew recipe from Food.com.
Provided by Dancer
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in Dutch oven over medium-high heat.
- Saute onions and garlic in oil.
- Stir in remaining ingredients; break up tomatoes.
- Heat to boiling; reduce heat.
- Cover and simmer about 40 minutes, stirring occasionally, until potatoes are tender.
Nutrition Facts : Calories 213.3, Fat 2.4, SaturatedFat 0.4, Sodium 212.9, Carbohydrate 38.1, Fiber 13.5, Sugar 6.6, Protein 12.2
18+ BEST LENTIL RECIPES (+LENTIL NACHOS)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- After cooking the lentils in the broth and enchilada sauce, make your cheese sauce.
- Add the chips to a baking sheet, then top with ingredients and bake until cheese has melted.
Nutrition Facts : Calories 250 kcal, ServingSize 1 serving
FRENCH LENTIL STEW (LENTILS PROVENCAL)
This cozy French lentil stew is simmered with savory herbes de Provence, juicy tomatoes, olives, and topped with fresh basil. A healthy vegan comfort food meal that comes together in about an hour!
Provided by Alissa Saenz
Categories Entree
Time 1h
Number Of Ingredients 14
Steps:
- Coat the bottom of a medium pot with 1 tablespoon of olive oil and place it over medium heat.
- When the oil is hot, add the onion. Sweat the onion for about 5 minutes, until soft and translucent.
- Add the garlic and cook it for 1 minute, until very fragrant.
- Add the water, lentils, and herbes de Provence, then raise the heat and bring the water to a boil.
- Lower the heat and allow the lentils to simmer until just a tad undercooked, about 30 minutes. Add a bit of hot water to the pot if it gets too dry while simmering.
- While the lentils cook, sauté the mushrooms. Coat the bottom of a large skillet with 2 tablespoons of olive oil and place it over medium heat.
- Add the mushrooms in an even layer, being careful to avoid crowding the skillet. Cook the mushrooms in batches if needed.
- Cook the mushrooms for about 5 minutes on each side, until browned and tender.
- Remove the mushrooms from the skillet and transfer them to a plate.
- When the lentils have finished simmering there should be just a bit of water left in the pot - not quite enough to cover the lentils. If there's more than that, drain the lentils and return them to the pot with about 1/2 cup of water, then return the pot to the burner.
- Add the wine to the pot. Raise the heat and bring it to a simmer. Allow it to cook until most of the liquid has cooked off, about 4 minutes.
- Stir the cooked mushrooms, tomatoes, tomato paste, olives, and capers into the pot. Bring it back up to a simmer.
- Simmer the stew for 5 to 10 minutes more, until the lentils are as tender as you like them and the stew is thick.
- Remove the pot from heat and season the stew with salt and pepper.
- Divide into bowls and top with fresh basil. Serve.
Nutrition Facts : ServingSize 1.25 cups, Calories 354 kcal, Fat 13.2 g, SaturatedFat 1.9 g, Sodium 885 mg, Carbohydrate 40.9 g, Fiber 17.5 g, Sugar 6.5 g, Protein 15.6 g
VEGAN INSTANT POT BUTTERNUT SQUASH LENTIL CURRY
With just a few minutes of hands-on cooking, this Instant Pot Butternut Squash Lentil Curry will become your go-to for weeknight meals. It's hearty, healthy comfort food at its finest (and easiest).
Provided by Nisha Vora
Categories Dinner
Time 1h
Number Of Ingredients 19
Steps:
- Rinse the lentils and drain them.
- Select the Sauté setting on the Instant Pot and after a few minutes, add 1/2 tablespoon of the coconut oil, followed by the cumin seeds. Toss for 30-60 seconds until lightly browned and very fragrant.
- Add the remaining 1 tablespoon oil, followed by the onion and 1/2 teaspoon of the kosher salt. Cook the onion for 4-5 minutes until lightly browned. Then add the garlic and ginger and cook for 1 minute, stirring frequently to prevent sticking.
- Stir in the the curry powder, turmeric, and cayenne (if using) for 30 seconds, adding the 2 tbsp water to prevent the mixture from drying out too much.
- Add the chopped butternut squash and stir to coat it in the spice mixture. Pour in the vegetable broth and use a wooden spoon or spatula to scrape up any browned bits at the bottom of the pan. Then add the remaining 1 teaspoon kosher salt, the lentils, and coconut milk. Scoop the cashew butter on top but do not stir. This helps prevent the nut butter from sinking to the bottom and possibly triggering the Instant Pot burn warning.
- Secure the Instant Pot lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cook time for 10 minutes.
- Once the timer goes off, allow a natural pressure release. Once the pressure has released, open the pot and stir in the baby kale. Select the Sauté setting and heat for about 2 minutes or until the kale has wilted, then select Cancel. Add the lemon or lime juice and the cilantro and stir to combine.
- Serve the butternut squash lentil curry over white rice or with flatbread.
- Heat a deep, heavy skillet or a Dutch oven over medium-high heat. Add 1/2 tablespoon of the coconut oil, and once hot, add the cumin seeds and fry for 30-60 seconds until lightly browned and very fragrant.
- Add the onions and cook until they are translucent, about 5 minutes. Then add the garlic and ginger and cook for 1-2 minutes until lightly golden and fragrant. Stir in the curry powder, turmeric, and cayenne (if using) until well incorporated.
- Add the butternut squash, vegetable broth, lentils, coconut milk, and cashew butter. Stir well to combine.
- Bring the curry mixture to a boil, then reduce the heat, and simmer for about 30 minutes, until the lentils are tender and the squash is cooked through, stirring every few minutes.
- Add the baby kale and allow to cook for 1-2 minutes until wilted. Add the lemon or lime juice and the cilantro and stir to combine.
- Serve the butternut squash lentil curry over white rice or with flatbread.
Nutrition Facts : Calories 326 kcal, Carbohydrate 43 g, Protein 12 g, Fat 13 g, SaturatedFat 8 g, Sodium 661 mg, Fiber 14 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving
INSTANT POT LENTIL STEW (VEGGIE-LOADED , STEP-BY-STEP)
Learn how to make a nutritious and flavorful Instant Pot lentil stew with our beginner-friendly, step-by-step recipe for the pressure cooker. This stew is loaded with vegetables and uses dry green lentils and can be on the table in about 30 minutes. It's gluten-free, vegetarian and vegan-friendly.
Provided by Instant Pot Eats
Categories Stew
Time 38m
Number Of Ingredients 19
Steps:
- Prep. Dice all the vegetables and prepare all the ingredients you need for the recipe. You can start with the onions, celery and carrots as those get cooked first, giving you a few minutes to do the rest of the veggies. If using vegetable stock cubes, prepare the stock first.
- Turn the Instant Pot and press the Sauté button. It should say Normal on the display (this indicates heat level). Allow the bottom to heat up for a couple of minutes, then add the olive oil, onions, carrots and celery and cook for 2-3 minutes, stirring a couple of times. Press Cancel or Keep Warm/Cancel to stop the Sauté.
- Then add the garlic, spices, salt and pepper followed by zucchini, sweet potatoes and dry lentils (no need to soak the lentils for this recipe!).
- Pour in the stock and stir. Add the tomato paste and diced canned tomatoes and stir slightly.
- Secure and lock the lid; make sure the pressure handle is pointing to Sealing on Duo Classic. Select Manual/Pressure Cook and adjust the timer to 8 minutes on HIGH pressure. After a few beeps/seconds, the ON sign will come on indicating the pot is heating up and the pressure is building; pressurizing will take about 12 minutes and then the 8-minute timer will begin.
- Once the timer is done, allow the pressure to release naturally for about 10 minutes. Then use the quick release method to let off the remaining pressure (press the steam knob down or point to Venting on older models).
- Open the lid and stir in 1 teaspoon of lemon zest, 1-2 tablespoons chopped parsley and 2 tablespoons lemon juice. Taste for salt and pepper.
Nutrition Facts : ServingSize 2 cups, Calories 291 calories, Sugar 7.5 g, Sodium 600.1 mg, Fat 5 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 49.4 g, Fiber 8.5 g, Protein 15.4 g, Cholesterol 0 mg
RED LENTIL AND VEGETABLE STEW
Wonderful stew, can be a vegetarian meal on its own. Or you can add some diced or shredded smoked duck, if you like meat. The red lentils break down, and cause this to be like a really rich soup. If you need to stretch this out, you can serve it over white rice, to do a sort of "beans and rice" thing.
Provided by quotPink Eyedquot J
Categories Stew
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Sauté the carrots, onion, and celery in the olive oil until they start to caramelize a bit.
- Add the garlic about a minute before the vegetables are finished sautéing.
- Add the red lentils, and stir until mixed with the vegetables.
- Add the stock, tomatoes and juice, cumin, and Tabasco, if using.
- Bring to a simmer over medium heat and reduce heat to medium low.
- Simmer until the lentils are tender, about 25 minutes.
- If the liquid all evaporates and the lentils are not done, add a little water to keep the simmer going.
HEARTY LENTIL STEW
This Hearty Lentil Stew is a richly flavored vegan stew that's loaded with chunks of fresh vegetables and lentils. As far as lentil recipes go, they don't come much easier to make than this one. This vegan lentil stew recipe is one of my favorite meatless meals to make!
Provided by Deborah
Categories Dinner
Time 40m
Number Of Ingredients 17
Steps:
- Place lentils in a fine mesh colander and rinse under cold running water to remove any dirt and debris. Pick through to make sure there aren't any little stones and discard any shriveled lentils.
- Heat the oil in a large pot or Dutch oven over medium heat.
- Stir in onions, celery, and leeks and cook for about 4 to 5 minutes.
- Toss in the garlic and for another minute or two.
- Add the lentils, kale, potatoes, carrots, canned tomatoes, vegetable broth, water and seasoning.
- Bring to a boil, then cover, and let simmer on medium-low heat for about 30 minutes or until lentils are tender and vegetables are just fork tender.
Nutrition Facts : Calories 359 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 11 grams fat, Fiber 11 grams fiber, Protein 13 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 260 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
ROOT VEGGIE AND LENTIL TRIO STEW
Root Veggie and Lentil Trio Stew
Provided by Laura Theodore
Number Of Ingredients 0
Steps:
- ABOUT THE RECIPE: The satisfying combo of my favorite root vegetables, combined with a lively lentil trio, makes a hearty and filling Root Veggie and Lentil Trio Stew. Serve it with warm, crusty bread for a delicious and satisfying one-bowl meal. Makes 6 servings
- INGREDIENTS: 1½ cups lentil trio blend, picked over, rinsed well (see note) 4 medium carrots, thickly sliced 4 medium russet potatoes, peeled and cubed 2 large sweet potatoes, peeled and cubed 1 can (26 to 28 ounces) diced fire-roasted tomatoes, with juice (see note) 6 cups water 1 medium clove garlic, minced 1 large vegan bouillon cube, crumbled 1 teaspoon tamari 2 teaspoons extra-virgin olive oil ½ teaspoon garam masala (see note) Sea salt, to taste Freshly ground black pepper, to taste
- INSTRUCTIONS: Put all of the ingredients in large soup pot, and stir to combine. Cover, and bring to a simmer over medium heat. Decrease the heat to medium-low, cover, and cook, stirring occasionally, for 35 to 45 minutes, or until the root vegetables and the lentils are soft. Season with salt and pepper, to taste. Serve hot, with Festive Kale Salad, on the side.
- Chef's Note: If you cannot find a pre-package lentil trio blend, you may use any combination of black beluga, red, and/or green lentils. Alternately, you may combine and use one or two types of your favorite lentil variety in this recipe. Chef's Note: If you cannot find fire-roasted tomatoes, you may substitute canned, regular whole tomatoes. Chef's Note: For a spicier stew, use 1 teaspoon garam masala.
Nutrition Facts :
VEGAN LENTIL STEW
This comforting vegan lentil stew is incredibly satisfying thanks to hearty lentils and sweet potato. The leeks provide a savory allium note while the tomato paste, miso and cumin add bold flavor.
Provided by Ali Ramee
Categories Healthy Vegan Soup & Stew Recipes
Time 55m
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add sweet potato; cook, stirring occasionally, until lightly browned and beginning to soften, 6 to 8 minutes. Add leeks and carrots; cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in garlic, tomato paste, cumin, miso and the remaining 1 tablespoon oil; cook, stirring constantly, until fragrant and the tomato paste has darkened, about 1 minute.
- Add water, lentils and salt; bring to a boil over high heat. Reduce heat to medium-low; cover and cook until the lentils are almost tender, 25 minutes. Stir in greens; cover and cook until the greens are wilted, about 10 minutes.
Nutrition Facts : Calories 451 calories, Carbohydrate 77 g, Fat 8 g, Fiber 13 g, Protein 22 g, SaturatedFat 1 g, Sodium 475 mg, Sugar 9 g
VEGAN STEW
A delicious meat-free one-pot with green lentils, vegetables and orzo. This stew is even better after 24 hours and would be wonderful served with a spoonful of pesto
Provided by Annie Rigg
Time 45m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Cook the lentils in boiling water for 12-15 minutes or until tender. Drain well.
- Tip the shallots into a casserole with the olive oil. Cook over a low-medium heat until tender and just starting to colour at the edges. Add the garlic and cook for another minute. Tip the leek, celery, fennel and courgette into the pan and mix.
- Pour the stock into the pan and bring to a gentle simmer. Add the lentils, orzo, cherry tomatoes and bay leaf. Season well, half-cover with a lid and cook gently for 20 minutes until the pasta is cooked and the vegetables are tender.
- Add the chopped herbs and serve with a drizzle of extra-virgin olive oil and some crusty bread, if you like.
Nutrition Facts : Calories 288 calories, Fat 7.4 grams fat, SaturatedFat 1.1 grams saturated fat, Carbohydrate 37.7 grams carbohydrates, Sugar 6.2 grams sugar, Fiber 9.7 grams fiber, Protein 12.9 grams protein, Sodium 0.7 milligram of sodium
VEGETABLE LENTIL STEW
Provided by Food Network Kitchen
Yield 8 servings
Number Of Ingredients 20
Steps:
- In a large heavy pot, heat oil and cook onions until tender. Stir in green, red peppers and carrots and cook for 2 minutes. Stir in eggplant and zucchini. Add all the spices and toss to coat. Stir in the lentils. Add the wine, tomatoes, oregano and basil. Bring to a boil and reduce heat. Cover and simmer gently for 1 hour. If more liquid is needed, add 1 cup of water. Stir the stew occasionally. When lentils are tender, stir in the beans. Cook for another 20 minutes. Season to taste. Garnish with chopped parsley.
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- Next, add in the chopped mushroom and carrots. Sauté everything together about 8-10 more minutes until the veggies are beginning to brown.
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- Dice the onion and mince the garlic. Add the olive oil, onion, and garlic to a large soup pot and begin to sauté over medium heat.
- While the onion and garlic are sautéing, dice the celery, then add it to the pot and continue to sauté. As the celery, onion, and garlic are sautéing, peel and chop the carrots into half rounds. Add the carrots to the pot and continue to sauté.
- As the onion, garlic, celery, and carrots are sautéing, peel and cube the potatoes into 3/4 to 1-inch pieces. Add the cubed potatoes to the pot along with the lentils, rosemary, thyme, Dijon, soy sauce, brown sugar, and vegetable broth.
- Briefly stir the ingredients to combine, then place a lid on the pot, turn the heat up to high, and bring the stew up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes, stirring occasionally.
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