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.
MOROCCAN LENTIL STEW
This hearty stew is loaded with vegetables, so it's easy on the waistline! I recently re-joined WW, and am searching for ways to incorporate more legumes and veggies in my diet, and this recipe makes that easy. The warm Moroccan spices ensure a flavorful stew. One serving is 4sp on the WW green plan.
Provided by Kim's Cooking Now
Categories Soups, Stews and Chili Recipes Stews
Time 1h20m
Yield 6
Number Of Ingredients 19
Steps:
- Stir hot water and tomato bouillon together in a bowl until dissolved.
- Heat oil over medium heat in a Dutch oven or large pot. Add onion; cook and stir until starting to soften, about 3 minutes. Stir in garlic, fenugreek leaves, bay leaf, cumin, coriander, cinnamon, salt, and cayenne pepper; cook for 1 minute more.
- Stir in lentils, butternut squash, carrot, celery, and tomato bouillon. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until lentils have softened, about 45 minutes.
- Add green beans and peas and cook for 5 minutes more. Garnish with fresh cilantro.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 28.6 g, Fat 2.8 g, Fiber 12.1 g, Protein 9.7 g, SaturatedFat 0.4 g, Sodium 247.5 mg, Sugar 3.6 g
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
MOROCCAN BEEF AND LENTIL STEW
A flavorful beef and lentil stew inspired by the tastes of Morocco. Great served over rice.
Provided by Kim
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h35m
Yield 6
Number Of Ingredients 23
Steps:
- Heat oil over medium heat in a Dutch oven. Add carrots, celery, and onion; cook until slightly softened, about 3 minutes. Stir in garlic and cook for 1 minute. Add beef. Sprinkle salt, turmeric, onion powder, garlic powder, pepper, cinnamon, ginger, cumin, coriander, and allspice over beef and vegetables. Stir to mix. Continue to cook mixture until beef is browned, stirring occasionally, about 5 minutes.
- Stir in tomato paste until well combined and cook for 1 minute. Add in beef broth, molasses, and bay leaves. Bring stew to a simmer. Reduce heat to low, cover, and cook, stirring occasionally, until beef is tender, about 50 minutes.
- Mix in lentils and dried apricots. Bring stew back to a simmer. Cover and continue to cook on low, stirring occasionally, until lentils soften, about 15 minutes. Remove and discard bay leaves. Adjust salt and pepper to taste, and mix in fresh lemon juice to taste just before serving.
Nutrition Facts : Calories 405.6 calories, Carbohydrate 36.9 g, Cholesterol 52.5 mg, Fat 16.7 g, Fiber 7.7 g, Protein 28.6 g, SaturatedFat 5.2 g, Sodium 570.5 mg, Sugar 12.3 g
CROATIAN LENTIL STEW
Very healthy stew, especially if you have digestion troubles. Popular in Northern Croatia. Usually served with sausages, hamburgers, fried eggs or pork chops. Suitable as a single dish
Provided by nitko
Categories Stew
Time 1h45m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak lentil for 5 hours in cold water.
- Wash the lentil and put it in fresh cold water unit it boils. Cook it for 10 minutes, change the water, and cook for more 10 minutes or until you see lentil soft. Remove lentil and put it in cold water.
- Melt the pig-fat in the pot and add the onion. Sauté the onion until it is soft. Add garlic. Sauté it for 1-2 minutes and add flour. Sauté it until the flour is slightly brown and than add paprika. Add water gently and make a cream of all ingredients. Than add lentil and water to cover the lentil. Season with salt and pepper and add bacon skin.
- Cook for 30 minute on very gently fire, or less if the lentil get soft before. Add sour cream, mix it well and serve.
Nutrition Facts : Calories 677.9, Fat 8.9, SaturatedFat 3.5, Cholesterol 10, Sodium 524.3, Carbohydrate 105.2, Fiber 52.7, Sugar 3.8, Protein 45
CROATIAN LENTIL STEW
Steps:
- Soak lentil for 5 hours in cold water. Wash the lentil and put it in fresh cold water unit it boils. Cook it for 10 minutes, change the water, and cook for more 10 minutes or until you see lentil soft. Remove lentil and put it in cold water. Melt the pig-fat in the pot and add the onion. Sauté the onion until it is soft. Add garlic. Sauté it for 1-2 minutes and add flour. Sauté it until the flour is slightly brown and than add paprika. Add water gently and make a cream of all ingredients. Than add lentil and water to cover the lentil. Season with salt and pepper and add bacon skin. Cook for 30 min. on very gently fire, or less if the lentil get soft before. Add sour cream, mix it well and serve.
CROATIAN "COBANAC" STEW
"Cobanac" is kind of goulash sheep and cow-boy's used to eat while watching their herds. You eat it with a spoon, so the pieces inside has to be bite-size. It is traditional meal from Slavonia (eastern part of Croatia)and people from there are very proud of it. They have annual "Cobanac festival" where there is competition in making cobanac. They cook cobanac in large bronze pots on tripod over open fire. Of course, everyone will tell you that their stew is the best one. This is how I do it. (I know someone here on Zaar would be against horse meat, but, if you really want to enjoy the taste, use horse meat.)
Provided by nitko
Categories Stew
Time 3h50m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut horse and beef meat into small pieces (not larger than 2x2 cm). Do the same with potato.
- Finely mince onion.
- Soak dried porcini mushrooms in cold water about 15 minutes, and than cut into small pieces.
- Cut pancetta into small pieces.
- Heat the lard and sauté onion until translucent. Add meat and continue to sauté (covered) 20 minutes. At that point meat will start to leave juices.
- Add paprika, salt, pepper, bay leaf, pancetta and thyme. Stir well and continue to sauté 5 minutes; now add wine, stir and sauté until alcohol evaporates.
- Add potato and water to cover meat and potato. Add mushrooms. Stir and cook on easy fire about 120 minutes.
- If you need to add more salt do it, but do not add additional pepper or hot paprika. If you want it hot, do it at the beginning.
- The stew must be soup-like. You eat it only with spoon. All ingredients must be soft and easy to eat.
Nutrition Facts : Calories 305.1, Fat 12.7, SaturatedFat 4.9, Cholesterol 38.9, Sodium 691.6, Carbohydrate 26.6, Fiber 4.5, Sugar 5.5, Protein 14.9
CROATIAN SPINACH STEW ( SPINAT CUSPAJZ")
This recipe is at least 200 years old. My grand-grandmother was preparing spinach that way, my, grandmother was preparing that way, my mother was preparing that way, so I am preparing it that way. This is very healthy meal, although it is prepared on pork fat. One important fact: never re-heat the spinach - you will have digestion problems.
Provided by nitko
Categories Stew
Time 15m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 8
Steps:
- Clean the spinach leaves and put them in boiling water for 5 minutes.
- Drain the leaves and using large knife (or multi-practic machine): cut them to mash.
- Take a pot, melt butter, add flour and garlic, and add cold water to make a kind of "sauce veloutè".
- Add mashed spinach pour milk (or cream) season with salt and pepper.
- Nutmeg is optional.
- Cook for 10 minutes.
Nutrition Facts : Calories 258.8, Fat 21.5, SaturatedFat 13, Cholesterol 71.7, Sodium 232.4, Carbohydrate 12.8, Fiber 5.6, Sugar 1.1, Protein 8.8
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