Lentil And Pasta Stew Food

BEEF AND LENTIL STEW

Steps:

• Pour flour into a shallow bowl and dust steak with flour. Heat oil in a large skillet over high heat and sear beef on all sides until browned, 3 to 5 minutes. Remove from the skillet and set aside.
• Add carrots, onion, celery, and garlic to the skillet and cook until softened, about 5 minutes. Add more oil if necessary.
• Add tomatoes with juice, lentils, beef broth, rosemary, and browned beef pieces to the skillet and stir well. Reduce heat, cover pot halfway with a lid, and simmer for 40 minutes.
• Add potatoes to the skillet. Simmer until lentils and potatoes are soft, about 20 minutes. Season with salt and pepper.

SLOW-COOKER LENTIL AND PASTA STEW

Steps:

• In 3 1/2- to 4-quart slow cooker, mix lentils, celery, bell pepper and broth.
• Cover; cook on Low heat setting 10 to 12 hours.
• Stir vegetable juice, pasta and thyme into stew. Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until pasta is tender.

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.

PASTA WITH LENTILS

Steps:

• Heat oil in a large pot over medium heat. Add onion and saute' for 5 minutes.
• Add garlic, tomatoes, bay leaves and stir for a minute (If you use canned tomatoes or only tomato paste rather than fresh tomatoes, add them along with the ingredients listed below).
• Add lentils, cumin, tomato paste, broth, and pepper.
• Increase heat and bring to simmer. Place lid on and turn the heat down to medium-low. Simmer for about 20-25 minutes or until lentils are soft.
• Taste and adjust the seasoning according to your liking (see notes).*
• Add pasta, cook gently over medium heat until al dente. Stir frequently!
• If the stew seems too thick, gradually add a touch of water or broth and thin to desired consistency (note: the longer it sits on the stove, the thicker it will get). Taste, you might want to adjust again the seasoning before serving.
• Serve with a drizzle of olive oil, freshly ground black pepper, and grated parmesan cheese if you don't keep it vegan. Also, garnish with chili flakes and chopped parsley for extra flavor if you like. Enjoy!

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.

LENTIL AND PASTA STEW

Steps:

• Brown kielbasa in oil and butter in a large skillet. Add the potatoes, carrots, celery and onion. Cook and stir for 3 minutes over medium heat. Transfer to a 4- or 5-qt. slow cooker. Stir in the broth, lentils, tomatoes, bay leaf, pepper and salt., Cover and cook on low for 8-10 hours or until lentils are tender. Cook pasta according to package directions; drain. Stir pasta into slow cooker. Discard bay leaf. Sprinkle servings with cheese.

PASTA AND LENTILS

Steps:

• In a medium saucepan, bring the water to a rolling boil, add the lentils, and cook, covered over a medium high heat, until nearly but not entirely tender, about 20 minutes.
• Add the garlic, olive oil, tomatoes, salt and pepper. Reduce the heat, cover and continue to simmer briskly for another 10 minutes, stirring a few times, or until the lentil are fully tender.
• If using capellini, break it into 2 to 4 inch pieces and add them to the lentils. Cook, covered, at a steady simmer, stirring several times and scraping the bottom of the pot when you do. Cook until the pasta is just done, stirring more frequently as it gets closer to that point. If using a small tubular pasta or pasta mista, cook the pasta at least halfway in plenty of salted boiling water. Drain the pasta, add it to the lentils, and simmer to finish cooking the pasta.
• When either pasta is cooked to taste, remove the pot from the heat, stir in the parsley, cover the pot, and let stand about 5 minutes before serving. Serve hot, passing hot pepper oil all the best quality extra virgin olive oil for drizzling on top.

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.

LENTIL MUSHROOM STEW OVER MASHED POTATOES

Steps:

• Heat a large rimmed pan over medium heat. Once hot, add oil or water and shallot and sauté for 2 minutes, stirring occasionally.
• Add mushrooms and coconut aminos and increase heat to medium-high. Sauté for 5 minutes, stirring frequently. Add a pinch of salt and pepper.
• Add thyme, lentils, and 2 cups (480 ml // or the smaller end of the range if adjusting recipe size) vegetable broth. Bring to a low boil over medium-high heat. Once boiling, reduce heat to a simmer and cook on low for about 20 minutes, adding more broth as needed if the mixture looks dry.
• In the meantime, add potatoes to a large pot and cover with water so they are just submerged. Bring to a boil on high heat and cook for 12-15 minutes or until they slide off easily when pierced with a knife.
• Once tender, drain potatoes and add back to pot or a mixing bowl. Season with salt, pepper, and a bit of olive oil and mash until tender and fluffy. For added moisture in place of oil, add unsweetened plain almond milk or vegetable broth.
• Once lentils are tender, taste sauce and adjust flavor as needed, adding more salt or coconut aminos for saltiness, pepper for spice, or tomato paste for more depth of flavor (optional - we didn't find it necessary). Turn off heat and let the mixture rest so flavors can deepen. Add the 2 Tbsp (30 g // or more as needed) mashed potatoes to the lentil mushroom stew and stir in to thicken.
• To serve, divide mashed potatoes between serving plates or bowls and top with desired amount of lentil and mushroom gravy. Garnish with fresh parsley, vegan parmesan cheese, or more thyme, if desired.
• Store leftovers separately, covered, up to 4 days in the refrigerator or in the freezer up to 1 month. Reheat on the stovetop or in a 350 degree F (176 C) oven until hot.

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.

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.

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.