LENTIL AND SWEET POTATO CHILI
This hearty vegetarian chili features red bell and poblano peppers, sweet potatoes, garbanzo beans, lentils, and lots of herbs and spices. Recipe developed by Chef Billy Parisi for Hunt's®.
Provided by Hunt's
Categories Trusted Brands: Recipes and Tips Hunt's
Time 1h30m
Yield 12
Number Of Ingredients 15
Steps:
- Heat olive oil in 8 quart stock pot over high heat. Add onions and peppers and saute 8 to 10 minutes until lightly browned.
- Add in the undrained tomatoes, chickpeas, lentils, vegetable stock, chili powder, cumin and oregano and cook for 45 minutes over medium heat or until the lentils are tender.
- Add in the sweet potatoes and cook for another 20 minutes or until they are tender.
- Season the soup with salt and pepper and serve hot inside dinner rolls with optional garnishes.
Nutrition Facts : Calories 196.4 calories, Carbohydrate 38.8 g, Fat 2.6 g, Fiber 7.6 g, Protein 6.1 g, SaturatedFat 0.3 g, Sodium 1100.7 mg, Sugar 11.4 g
HEALTHY LENTIL CHILI
This hearty vegetarian chili is both nutritious and satisfying, thanks to the protein-packed navy beans and brown lentils. We added a generous dose of dried spices and other pantry staples to boost the flavor and make this dish accessible for any night of the week.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion, bell pepper, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook until vegetables are just tender and browned in spots, stirring occasionally, about 6 minutes. Stir in the tomato paste, chili powder, oregano and cumin, then continue to cook until fragrant and brick-red in color, stirring frequently, about 2 minutes.
- Stir in the vegetable broth, diced tomatoes, beans (and their liquid), lentils, bay leaf, 1/2 teaspoon salt and a couple grinds of black pepper. Bring to a steady simmer, then reduce the heat to medium-low. Partially cover with a lid and gently simmer, stirring occasionally, until the lentils are tender and the chili has thickened slightly, 35 to 45 minutes.
- Remove the bay leaf and stir in the vinegar. Season with salt and black pepper. Ladle into bowls and serve with toppings as desired.
SLOW-COOKER SWEET POTATO AND LENTIL SOUP
Provided by Food Network Kitchen
Time 8h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the sweet potato, carrots, celery, leeks, lentils, ginger, 3/4 teaspoon curry powder and 1 teaspoon salt in a 4-to-6-quart slow cooker. Add 6 cups water and stir, then cover and cook on low, undisturbed, 8 hours.
- Stir the soup vigorously with a whisk to make a rough puree. Thin with hot water, if desired.
- Melt the butter in a small skillet over medium-high heat. Add the garlic and the remaining 1/4 teaspoon curry powder and cook until the curry powder is slightly toasted, about 1 minute. Stir the curry mixture into the soup and add the lemon juice, cilantro, and salt to taste. Serve with lemon wedges.
Nutrition Facts : Calories 257, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 580 milligrams, Carbohydrate 45 grams, Fiber 10 grams, Protein 12 grams
LENTIL & SWEET POTATO CURRY
A storecupboard spice pot with red and green lentils, chickpeas and coriander. Serve with yogurt and naan bread
Provided by Ren Behan
Categories Main course
Time 35m
Number Of Ingredients 12
Steps:
- Heat 2 tbsp vegetable or olive oil in a large pan, add 1 chopped red onion and cook for a few mins until softened.
- Add 1 tsp cumin seeds, 1 tsp mustard seeds and 1 tbsp medium curry powder and cook for 1 min more, then stir in 100g red or green lentils (or a mixture), 2 medium sweet potatoes, cut into chunks, 500ml vegetable stock and a 400g can chopped tomatoes.
- Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add a drained 400g can chickpeas, then heat through.
- Season, sprinkle with ¼ small pack coriander, if you like, and serve with seasoned yogurt and naan bread.
Nutrition Facts : Calories 613 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 21 grams sugar, Fiber 16 grams fiber, Protein 27 grams protein, Sodium 1.8 milligram of sodium
LENTILS WITH SWEET POTATOES
Delicious, hearty, and extremely healthy. The only drawback is that there's a fair amount of chopping -- I have very little time to make dinner during the week, so I usually do the chopping for this over the weekend, and then just start throwing things in the pot after work. This is a variation on a recipe from Mark Bittman's _How to Cook Everything Vegetarian_, but that recipe calls for regular potatoes and no onions. I really enjoy the flavor of sweet potatoes, and I think onions make everything better, so I do it this way. We often eat it over brown rice, but it's also good just by itself.
Provided by Becky 7
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put the water/stock, lentils, and curry powder into a big pot over high heat. Cover. When it starts boiling, reduce the heat and bring down to a simmer. Keep it covered and simmering for approximately 10 minutes.
- Add the sweet potatoes, onions, and salt. Raise the heat until it returns to a boil, then reduce so that it's simmering again. Keep covered.
- Cook until the potatoes are soft, the lentils are tender, and most of the water/stock is absorbed, about 15 more minutes. If there's too much water, remove the cover so that some of the water can boil off. If there's not enough water, add more.
- Add freshly ground pepper to taste.
- Enjoy!
Nutrition Facts : Calories 86.3, Fat 0.3, SaturatedFat 0.1, Sodium 29.3, Carbohydrate 17.7, Fiber 4.6, Sugar 3.2, Protein 4
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- Heat a large heavy pot over medium heat. When hot, add the cumin and chili powder, spreading it out into a thin layer. Stir as the spices become toasted and develop a wonderful aroma, for 2-3 minutes. Transfer the toasted spices to a bowl and set aside.
- Add the olive oil, chili peppers, and garlic into the skillet and saute until the garlic is tender, 2-3 minutes.
- Add the canned tomatoes including all the juices, the lentils, and 2 cups of water. Turn the heat up to high, bring to a boil, then reduce to medium-low and simmer for 5 minutes.
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- Add the veggie broth, water, diced tomatoes, and rinsed lentils into a large pot (mine is 5 quarts). Bring the mixture to a boil and let it simmer for about 10 minutes (to soften the lentils) while you’re chopping the garlic, carrots, sweet potatoes, celery, and green pepper.
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