Green Lentil Stew Food

FRENCH LENTIL STEW (LENTILS PROVENCAL)

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.

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.

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.

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.

VERY GREEN LENTIL SOUP

Steps:

• Heat 2 tablespoons oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 35 minutes.
• Meanwhile, rinse lentils and pick out any small stones; combine the lentils with the remaining 4 cups water in a soup pot or Dutch oven. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 20 minutes. Trim the white ribs out of the chard; chop the greens and slice the ribs (keep in separate piles). Cut potato into 1/2 -inch dice. Chop spinach; set aside.
• When the lentils have cooked for 20 minutes, stir in the chard ribs, potato, scallions, broth and the remaining 1 teaspoon salt; return to a gentle simmer. Cover and cook for 15 minutes.
• Stir in the chard leaves, broccoli, cumin and coriander. When the onions are caramelized, stir a little of the simmering liquid into them; add them to the soup. Return to a simmer, cover and cook 5 minutes more. Stir in the reserved spinach, cilantro, mint, jalapeno and pepper; return to a simmer, cover and cook until the spinach is tender but still bright green, about 5 minutes more. Stir in 1 tablespoon lemon juice. Taste and add more lemon juice and/or pepper, if desired. Garnish each bowl of soup with a drizzle of olive oil and crumbled feta cheese.

GREEN LENTIL AND SWEET POTATO STEW

Steps:

• Heat the olive oil in a large pot over a medium heat and sauté the onion and garlic for 3 - 4 minutes.
• Add the green lentils, sweet potato, chopped tomatoes, stock, paprika and Worcestershire sauce to the pot. Stir well, bring to the boil then turn down to simmer and cook for about 45 minutes, stirring every now and then until the lentils are cooked. Add more boiled water from a kettle if stew needs more liquid. Season to taste.
• Serve with the parsley sprinkled over and some crusty bread.

SLOW-COOKED LENTIL STEW

Steps:

• In a large skillet, saute half of the onions in oil until tender. Add ginger and garlic; saute for 1 minute. Add the tomatoes, coriander, cumin and cayenne; cook and stir 5 minutes longer., In a 4-or 5-qt. slow cooker, combine the vegetable broth, water, lentils, green chiles, tomato mixture and remaining onion. Cover and cook on low until lentils are tender, 6-8 hours., Just before serving, stir cream into slow cooker. In a small skillet, heat butter over medium heat. Add cumin seeds; cook and stir until golden brown, for 1-2 minutes. Add to lentil mixture., To serve, spoon over rice. If desired, sprinkle with green onions or cilantro.

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.

VEGAN STEW

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.

SAUSAGE AND LENTILS WITH FENNEL

Steps:

• In a saucepan, combine the lentils with 3 cups of water. Bring to a boil, then lower the heat and cover part-way to simmer for about 10 minutes (the lentils should be cooked just part-way through (there should be some liquid in the pan still).
• In a large skillet, heat 1 to 2 tablespoons of extra virgin olive oil. Add the sausage and cook over medium-high heat, tossing regularly and breaking the sausage up with a wooden spoon, until fully cooked and browned.
• Push the sausage to one side of the skillet and add the fennel, garlic, onion, carrots, and fennel seed. Add broth and red wine vinegar.
• Add the par-boiled lentils to the sausage and fennel skillet. Bring to a boil, then lower the heat and let simmer, partially covered, for 15 to 20 minutes.
• Taste and adjust seasoning. To serve, drizzle a bit of extra virgin olive oil on top. Serve immediately with your favorite crusty bread

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.