Easy Lentil Stew Food

HEARTY LENTIL STEW

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.

LENTIL STEW

Steps:

• Place the potatoes, tomatoes, onion, garlic, and sausage in a large pot with enough water to cover. Bring to a boil, and cook 15 minutes.
• Stir lentils into the pot. Add more water if necessary to just cover all ingredients. Season with salt and pepper. Bring to a boil. Reduce heat to medium-low, and continue cooking 20 minutes, stirring occasionally, until lentils are tender.

HEARTY LENTIL STEW

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.

LENTIL STEW

Steps:

• In a large saucepan, bring the lentils, water and bouillon to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the remaining ingredients. Return to a boil; reduce heat and simmer 20-30 minutes longer or until lentils and vegetables are tender.

LENTIL STEW

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

LENTIL POTATO STEW

Steps:

• Heat oil in stock pot over medium heat. Add onions and saute until translucent.
• Add water, 3 tsp of better than bouillon, garlic powder, cumin and mix well.*If you don't have better than bouillon just use 6 cups of broth instead.
• Add potatoes, carrots, and lentils. Bring to a rapid simmer then reduce to a low simmer. Cook for 10 minutes.
• Add frozen kale and cook for another 10 minutes on low.
• Enjoy!

SLOW COOKER LENTIL STEW

Steps:

• Add all ingredients to the slow cooker. Stir a bit.
• Cover and cook on low for 6-8 hours, or until lentils are tender.
• Remove lid. Salt and pepper to taste. Ladle into bowls and serve.

18+ BEST LENTIL RECIPES (+LENTIL NACHOS)

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.

LENTIL AND KIELBASA STEW

Steps:

• Heat the oil in a large pot or Dutch oven over medium heat. Add the celery, carrots, onion, and garlic. Cook, stirring occasionally, until softened, 8 to 10 minutes.
• Add the kielbasa, lentils, 8 cups water, and ½ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the lentils are tender, 35 to 45 minutes.
• Serve warm sprinkled with the parsley.

VEGAN MUSHROOM STEW

Steps:

• Heat oil in a large pot over medium heat.
• Add onion, carrot, and celery along with a couple pinches of salt and pepper.
• Cook, stirring occasionally for 8 minutes.
• Add mushrooms, garlic, thyme, oregano, sage, and a couple pinches of salt and pepper.
• Cook, stirring frequently, for 3-4 minutes.
• Add flour and stir to evenly coat everything. Cook, stirring frequently for 1 minute.
• Stir in balsamic vinegar and soy sauce to deglaze the pan, scraping the yummy bits off the bottom.
• Add potatoes, lentils, tomato sauce, broth, and bay leaves, along with a couple pinches of salt and pepper.
• Bring to a simmer over medium-high heat, stirring occasionally so that the lentils don't stick to the pan.
• Turn heat to low and simmer gently for 10-15 minutes or until the potatoes are fork-tender. Season to taste with salt and pepper.
• Garnish with fresh parsley, serve with mashed potatoes, and enjoy!

INSTANT POT LENTIL STEW (VEGGIE-LOADED , STEP-BY-STEP)

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.

EASY TASTY HEARTY LENTIL BLACK BEAN STEW

Steps:

• Saute chopped veggies and garlic in the olive oil with a thyme leaf in a soup pot.
• Add 4 cups of cold water, bay leaf, lentils, black beans and unsalted veggie cube to the pot. Bring to a boil and cook for 25 minutes on medium/high. In a crockpot, cook 5 hours on low.
• Add spaghetti sauce, salt and pepper to taste,and heat on medium for 5 more minutes.
• Add minced parsley and serve.
• Slow Cooker or Crockpot Directions: Throw everything in the crockpot, set the heat on low, cover and cook for 6 - 8 hours. Add the spaghetti sauce, salt & pepper and parsley at the end.
• Remove bay leaf before serving.

SAUSAGE AND LENTIL STEW

Steps:

• Heat one tablespoon of olive oil in a stove proof casserole dish or a medium sized saucepan and fry the sausages for about 8 minutes turning frequently so they don't burn. Transfer to a plate.
• Add another tablespoon of oil and gently fry the onion and pepper for about 5 minutes until softened.
• Add the can of tomatoes, tomato paste, lentils, stock, wine, herbs and chillies. Stir well. Cover the pan and simmer for about 30 minutes until the lentils are tender. Season to taste.
• Whilst the lentils are simmering away cut the sausages in half.
• Once the lentils are ready stir in the sausages.
• Serve with green vegetables like broccoli or some rustic bread.

LENTIL STEW

Steps:

• Heat a large pot over medium heat and add the oil. When hot, add the meat if using and brown for 3 to 5 minutes. Add the onions, celery, carrots, garlic and spice and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
• Add 6 cups water and scrape up any brown bits from the bottom of the pot. Add the lentils and herb and bring to a simmer. Add the potatoes and simmer until the lentils and vegetables are tender, about 45 minutes. Add a splash of vinegar to taste and serve the stew in bowls. A fried egg on top would be delightful.

15-MINUTE LENTIL SOUP

Steps:

• In a medium saucepan, heat oil over medium. Add onion, carrot, celery, and garlic; season with salt and pepper and cook, stirring occasionally, until onion softens, 3 to 5 minutes. Add broth; bring to a boil and cook 5 minutes. Add lentils and cook until soup thickens slightly, 3 to 5 minutes. Stir in vinegar and season with salt and pepper.

CREAMY LENTIL STEW

Steps:

• Melt butter in a small pot or large saucepan over medium heat. When foam subsides, add onion, carrots, and celery and cook, stirring occasionally, until vegetables are beginning to soften but not developing any color, 8 to 10 minutes. Stir in garlic, ginger, thyme, spices, 2 teaspoons salt, and 1/4 teaspoon pepper; cook until fragrant, about 1 minute.
• Add tomatoes, lentils, and broth. Bring to a boil, then reduce heat to low, cover, and simmer until lentils are tender and creamy, 15 to 18 minutes. Remove and discard thyme. Transfer about one-third of soup to a blender; purée until smooth. (Be careful blending the hot liquid: Remove feed cap from blender lid and cover with a kitchen towel to let steam escape; or pulse several times with an immersion blender directly in pot to partially purée.) Stir purée back into pot, with coconut milk and lemon juice. Serve with any combination of serving suggestions.

EASY LENTIL STEW

Steps:

• Rinse and drain the dry lentils.
• In a saucepan combine the lentils, chicken broth, tomatoes, potatoes, carrots, celery, parsley, basil, garlic, and pepper.
• Simmer for 45-50 minutes untils lentils and vegetables are tender, stirring occasionally.