SPINACH LENTIL STEW
When my children requested more vegetarian dishes, this chunky stew became a favorite. Red wine vinegar perks up the flavor and carrots add color. We like to ladle helpings over cooked rice. -Alice McEachern of Surrey, British Columbia
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes., Add the carrots, tomatoes and spinach; return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until lentils are tender. Stir in vinegar. Discard bay leaf.
Nutrition Facts : Calories 168 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1123mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 10g fiber), Protein 10g protein.
LENTIL STEW WITH SPINACH AND POTATOES
Reflecting the cuisines of Israel and the surrounding Mediterranean Middle Eastern countries, this meatless stew is seasoned with mint and lemon. Serve it with sesame seed rolls and a tomato and cucumber salad; have pistachio ice cream for dessert.
Categories Soup/Stew Leafy Green Potato Vegetarian Spinach Lentil Fall Winter Healthy Vegan Bon Appétit
Yield 2 Servings; Can Be Doubled
Number Of Ingredients 10
Steps:
- Heat olive oil in heavy large saucepan over medium heat. Add garlic and stir 30 seconds. Add vegetable broth and lentils; bring to boil. Reduce heat, cover and simmer 10 minutes. Add potatoes; cook uncovered until potatoes and lentils are tender, stirring occasionally, about 15 minutes.
- Meanwhile, grate 1/2 teaspoon peel from lemon; squeeze enough juice from lemon to measure 2 tablespoons. Add lemon peel, lemon juice, spinach and cayenne to stew. Cover and simmer stew until spinach wilts and is cooked through, about 2 minutes. Mix in mint. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.)
- Spoon stew into large soup bowls. Sprinkle feta cheese over, if desired.
LENTIL STEW WITH SPINACH AND POTATOES
This recipe makes a very hearty and healthy vegetarian main dish. It's based on a recipe I found in an old Bon Appetit magazine. The original recipe calls for a 1/4 tsp of cayenne pepper as well which you can add if you like spice. Recipe can easily be doubled to serve 6-8. It freezes well too.
Provided by blucoat
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in heavy large saucepan over medium heat. Add garlic and onion and stir 30 seconds. Add vegetable broth and lentils; bring to boil. Reduce heat, cover and simmer 10 minutes. Add potatoes; cook uncovered until potatoes and lentils are tender, stirring occasionally, about 15 minutes.
- Meanwhile, grate 1/2 teaspoon peel from lemon; squeeze enough juice from lemon to measure 2 tablespoons. Add lemon peel, lemon juice, spinach, cumin, thyme, and cayenne to stew. Cover and simmer stew until spinach wilts and is cooked through, about 2 minutes. Mix in mint. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.).
- Spoon stew into large soup bowls. Sprinkle feta cheese over, if desired.
Nutrition Facts : Calories 177.5, Fat 7.4, SaturatedFat 1, Sodium 47.9, Carbohydrate 23.1, Fiber 6.7, Sugar 2.2, Protein 7.3
LENTIL-SPINACH STEW
If you're a spinach lover, you're gonna love this hearty stew! Choose plump-looking lentils and discard any that are shriveled or have spots.
Provided by BeccaB3c
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Rinse lentils; set aside.
- In a large saucepan or Dutch oven cook onion and garlic in hot oil till tender but not brown.
- Stir in lentils, water, tomatoes, bouillon granules, Worcestershire sauce, salt, thyme, fennel seed, pepper, and bay leaf.
- Bring to a boil; reduce heat, cover and simmer for 20 minutes.
- Add carrots and frozen spinach.
- Bring to a boil, breaking up spinach with a fork; reduce heat.
- Cover and simmer about 15 minutes more or till lentils are tender.
- Stir in vinegar, and discard bay leaf.
- To serve, ladle stew into individual bowls.
Nutrition Facts : Calories 261.6, Fat 4.7, SaturatedFat 0.8, Sodium 417.6, Carbohydrate 41.3, Fiber 18.9, Sugar 6, Protein 16.3
LENTIL SWEET POTATO & SPINACH STEW
Savor meatless Monday with this lentil sweet potato & spinach stew from Elle. Lentils provide a great source of protein and iron for vegetarians and vegans, and add so much body to this stew. The orange veggies add the perfect amount of sweet to balance the spice without a pinch of added sugar. This stew can be made ahead of time and frozen for convenient reheating.
Provided by donna.turner15
Categories < 4 Hours
Time 1h45m
Yield 4 1.5 cup servings, 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine the lentils, vegetable broth, water, onion, garlic cloves and bay leaf in a large soup pot or Dutch oven and bring to a boil. Rub saffron between your fingers and add to the pot, along with the turmeric. Stir, reduce the heat, add salt to taste, cover and simmer for 30 minutes.
- After 30 minutes, add the remaining ingredients except the spinach. Return to a simmer, cover and simmer an additional 25-30 minutes, until the lentils and vegetables are tender.
- Remove the onion, garlic cloves and bay leaf and salt/pepper to taste. Stir the spinach into the hot stew a 5-7 minutes before serving to allow it to wilt.
Nutrition Facts : Calories 289, Fat 1.1, SaturatedFat 0.2, Sodium 224.1, Carbohydrate 53.1, Fiber 22.3, Sugar 7, Protein 18.4
EMERIL'S LENTIL STEW
This is my absolute FAVORITE lentil soup/stew. It is very thick, you may want to have extra chicken broth on hand to add to suit the soup to your liking. This stew has alot of flavor depth. It's not your average lentil soup (bland). The feta cheese and lemon zest take lentil stew to a whole other level. You'll love this stew!!! (Even people who don't LOVE lentils enjoy this stew!) Note: This recipe includes fresh mint, but I have never added it. Someday I may give it a try, but mint is expensive, and I think this recipe is perfect without it. Another tip: This recipe calls for spinach, which I have used and is very delicious....but, I find that using kale instead of spinach, makes the stew even heartier; and kale holds up better if you plan on freezing or eating the stew as a leftover. Can also be made with arugula. This recipe is very forgiving with substitutions. But, don't omit the lemon zest and feta cheese!
Provided by amievv821
Categories Stew
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot heat oil over medium heat.
- Add the garlic, cook, stirring for 30 seconds.
- Add the chicken stock, lentils, and tomatoes, and then bring to a boil.
- Reduce the heat, cover, and simmer for 10 minutes.
- Add the potatoes, cook uncovered for 15 minutes, stirring occasionally.
- Add the lemon juice, zest, and spinach.
- Simmer for 2 minutes or until the spinach wilts.
- Fold in the mint and parsley.
- Adjust the seasonings.
- Serve with crumbled feta.
Nutrition Facts : Calories 698.4, Fat 18.2, SaturatedFat 4.2, Cholesterol 19.1, Sodium 721.6, Carbohydrate 95.7, Fiber 34.4, Sugar 10.7, Protein 40.6
LENTIL AND EGG STEW
Poaching eggs right in the stew is so obviously genius, we are still trying to figure out why we didn't think of this recipe sooner.
Provided by Nate Appleman
Categories Bon Appétit Lentil Stew Egg Spinach Healthy Vegetarian Parmesan Soup/Stew Dinner Winter Bread
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pulse onion, fennel, carrots, and chopped garlic in a food processor until soffritto is finely chopped. Heat 1/4 cup oil in a large pot over medium. Add soffritto, season with salt, and cook, stirring occasionally, until soft, 10-12 minutes. Stir in tomato paste and cook, stirring occasionally and adding a splash of water if mixture is browning too quickly, until golden brown and very soft (it will look almost like a purée), 10-12 minutes. Add lentils and 6 cups water. Lay Parmesan rind on top (it may stick if it falls to the bottom). Bring mixture to a boil, reduce heat, and simmer until lentils are tender, 35-45 minutes, depending on type. Taste and season with more salt.
- Meanwhile, place spinach in a glass bowl and add a splash of water and a pinch of salt. Microwave on high until bright green and slightly wilted, about 1 minute. Squeeze firmly to expel excess water, then cut in half. (If you don't have a microwave, add the spinach directly to the pot and let it wilt slightly before making divots for eggs.) Thin stew with water by 1/4-cupfuls if needed to loosen. Scatter wilted spinach across the top.
- Using the back of a spoon, create 4 divots in surface of stew and drop an egg into each. Cover pot and simmer stew very gently just until eggs are set, 8-12 minutes.
- While the eggs are cooking, heat a small saucepan over medium-high; pour in oil to come 1/4" up sides. Working one at a time, fry slices of bread, turning once and adding more oil as needed, until golden brown and crisp, about 1 minute per side for each slice. Season lightly with salt and rub with garlic clove.
- Carefully divide stew and eggs among bowls, add a splash of vinegar to each, and top with Pecorino. Serve with fried bread.
- Do Ahead
- Stew (without eggs and spinach) can be made 3 days ahead. Let cool; cover and chill.
KEERAI MOLOGUTAL (SOUTH INDIAN SPINACH-LENTIL STEW)
In Tamil, Keerai = spinach. This recipe has been in my family for absolute ages, and is unfailingly on the table at lunch every Sunday... and we'll never get tired of it! :-) This is a very nutritious stew that's perfect over steamed rice. A spicy pickle or condiment is traditionally served along with this. Or, you can just have the stew as a, well, stew or soup! Hope you like this one!
Provided by Anu_N
Categories Stew
Time 50m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Make sure that you don't dry the spinach after washing.
- Cook the chopped spinach in a microwavable bowl, covered, in a microwave on HIGH for 5 minutes, with 1 teaspoon salt, stirring thrice.
- Set aside to cool.
- Add water, lentils, and turmeric in a pot, bring to a boil, and simmer for 30 minutes, or until lentils are tender.
- Do not drain.
- Grind coconut, cumin, red chili, with 1/2 cup water in a blender, to a paste.
- Remove from the blender and set aside.
- In the same blender (you needn't wash it), separately grind the spinach coarsely (don't make it into a paste!).
- Mix the spinach, coconut paste, and cooked lentils (along with its water) together in a large pot and bring it to a boil, stirring occasionally.
- Remove from the flame and set aside.
- While the spinach-lentil mixture is boiling, in a small frying pan, heat the oil, and add mustard seeds and Urad dal.
- When the mustard sputters, pour the contents of the frying pan into the spinach-lentil mixture.
- Stir, and serve hot, over plained steamed rice.
Nutrition Facts : Calories 215.4, Fat 11.2, SaturatedFat 6.6, Sodium 660.7, Carbohydrate 21.6, Fiber 11.5, Sugar 2, Protein 10
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