Hearty Red 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.

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 LAMB AND LENTIL STEW

Steps:

• In a slow cooker, combine all ingredients but the parsley, salt and black pepper.
• Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Just before serving, remove bay leaves, stir in parsley and season, to taste, with salt and black pepper.

HEARTY LENTIL ONE POT

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.

RED LENTIL STEW

Steps:

• In a heavy bottomed pot, warm oil over medium heat. Add in diced white onion and sauté for 3-4 minutes. Add in diced celery and diced carrots and sauté for 5 minutes until beginning to soften. Stir in minced garlic and ginger , and stir for 1 minute until fragrant.
• Add in dry red lentils and seasonings (curry powder, garam masala, turmeric and chili powder). Stir together well.
• Pour in vegetable broth and the roasted tomatoes (including the liquid). Bring the mixture to a boil and then reduce to low and simmer for 15 minutes, covered.
• Add in coconut milk and salt, and hot sauce if desired, stirring well. Continue to cook covered for an additional 8 minutes.
• Adjust seasonings to taste and check the doneness of the lentils (they should be soft but maintain they shape), and cook uncovered for a few minutes until the consistency is as desired. Leaving the mixture to cook longer will result in a thicker stew.
• Serve hot with additional coconut milk and cilantro for garnish.

HEARTY RED LENTIL STEW

Steps:

• In a medium sauce pan, cook the onion in oil over medium heat, until softened and golden (about 5 minutes).
• Add the garlic, ginger, curry, cumin, turmeric, chili, and salt. Cook for 1 minute, and then reduce the heat to medium-low.
• At this point, add red lentils, tomatoes, and coconut milk. Cook, stirring often, for about 25 minutes, or until the lentils are fully cooked and the stew has thickened up nicely.

HEARTY RED LENTIL AND VEGETABLE STEW

Steps:

• Add 1 Tbsp medium-high heat oil to a deep skillet or a medium/large pot. Saute onion, garlic, potato, celery, mushrooms, and carrot over medium heat for 2-3 minutes until starting to soften.
• Add red lentils, vegetable broth, tomato and kale. Stir well, liquid should sit just above (1/2' or so) lentils and veggies, if not, add a bit of water. Bring to a gentle boil (for 1-2 minutes), then lower to a simmer and cover. Let cook undisturbed for 30-40 minutes. You can also throw everything in a slow cooker and cook on low heat for 4 hrs.
• Lentils and tomatoes should be broke down, potatoes and all other veggies should be soft but intact. Add nutritional yeast, vinegar, salt and pepper to taste. You can add any fresh herbs and spices at this point as well. Serve hot with toasted bread, crackers, or side salad. Enjoy!

VEGAN RED LENTIL STEW

Steps:

• Dice the onion and mince the garlic. Cook both in a large pot with olive oil over medium heat until soft and transparent (about 5 minutes). Add the tomato paste and continue to stir and cook for about 3-4 minutes more. The tomato paste will caramelize during this time, which will make it sweeter and cause it to look slightly darker.
• While the ingredients in the first step are cooking, peel and dice the potato and carrots. Rinse the lentils. Once the tomato paste has caramelized, add the carrots, potato, and lentils to the pot.
• Also add 6 cups of vegetable broth, cumin, smoked paprika, and cayenne pepper. Give everything a good stir to make sure it's mixed well. Place a lid on top, turn the heat up to high, and bring the soup to a boil. As soon as it reaches a full boil, turn the heat down to its lowest level and allow it to simmer for 30 minutes.
• After it has simmered for 30 minutes give the pot a stir and add the salt, starting with 1/2 teaspoon. Add more if desired. I used about 3/4 teaspoon total. Serve hot!

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.

HEARTY LENTIL STEW

Steps:

• In a pot, put the onions, bay leaves, stock cube and water.
• Cover and bring to a boil.
• Simmer for 15 minutes.
• Uncover the pot, add the squash and sweet potatoes.
• Cover and allow to cook for further 10 minutes.
• Add carrots and celery and cook for 5 minutes.
• Add watercress and serve immediately.
• Enjoy!

RED LENTIL STEW

Steps:

• Wash all vegetables.
• Peel the sweet potato and cut into 3/4 inch cubes.
• If preferred, peel the potatoes (we usually use them with the skin on) and cut them into 3/4 inch cubes, too.
• Trim the celery of the top and bottom, cut the celery lengthwise down the middle, then slice into smaller pieces.
• Trim the ends of the carrots, slice in half lengthwise, then cut lengths into smaller pieces (half circle shapes).
• Peel the onion and dice it into small pieces.
• Put the oil into a large pot, add the onions, and saute them until they come translucent (clear).
• Add all the other cut vegetables and saute everything for 2 to 3 minutes.
• Add the lentils to the pot.
• Add the vegetable broth to the pot and give it a stir. The broth should cover the vegetables - you can add slightly more, if needed.
• Bring the mixture to a simmer for around 18 minutes with the lid on. Stir the stew occasionally.
• Remove from heat, add salt and pepper to taste, serve, and enjoy!

HEARTY RED LENTIL STEW

Steps:

• Bring 3 cups water, onions, garlic, and 2 bouillon cubes to a boil in a large pot. Add lentils, squash, carrots, white potatoes, and sweet potatoes. If the majority of food is not covered in water, add more water and the corresponding amount of bouillon. Bring to a boil.
• Lower heat and simmer until potatoes are soft, about 20 minutes. Add celery and simmer for 5 minutes. Add watercress, peas, dill, and soy sauce. Mash some of the potatoes and cook until heated through, 3 to 5 minutes

HEARTY LAMB AND LENTIL STEW

Steps:

• In a slow cooker, combine all ingredients but the parsley, salt and black pepper.
• Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Just before serving, remove bay leaves, stir in parsley and season, to taste, with salt and black pepper.