LENTIL STEW
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
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 STEW WITH COCONUT AND MADRAS CURRY
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large stock pot over medium heat. Add the onion, garlic, madras curry, salt and pepper. Cook, stirring occasionally, until the onions start to soften, about 1 minute. Add the parsnips, sweet potatoes and red lentils and cook until warm, 1 to 2 minutes.
- Add the vegetable stock and coconut milk. Simmer until the vegetables are tender and the lentils are cooked, 25 to 30 minutes. Stir in the vinegar and spinach and cook until the spinach is wilted, about 1 minute more. Ladle the stew into bowls and garnish with the Fresno chile, fresh mint and a lime wedge. Serve with grilled naan if desired.
LENTIL STEW A LA FEZ
Borrowing the layering of flavors and spice combinations from North Africa, this vegetarian stew is simple, economical and delicious. Partially cooking the lentils ahead gives them an extra flavor base making it well worth the effort.
Provided by justcallmetoni
Categories Stew
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Place lentils, water, tumeric, ginger and nutmeg in a medium saucepan and bring to a boil; reduce to a simmer and cook uncovered for 20 minutes. At the end of 20 minutes your lentils will be still firm and
- you will have very little water left in the pot, the lentils finish cooking with the stew.
- At the point your lentils have been cooking 15 minutes, place olive oil in a large saucepan over medium heat. Add onions, carrots, celery and fennel. Cook for 5 minutes until vegetables begin to soften. Add garlic and cook another 30 seconds.
- Mix the lentils into the vegetables in the larger pot and stir well.
- Add the remaining ingredients, stir again and simmer for 20-30 minutes.
- If the stew seems dry, add additional vegetable stock or water.
- When ready to serve, season with salt and pepper to taste. Sprinkle chopped fennel fronds on top.
- Serve hot on couscous or rice.
Nutrition Facts : Calories 405.5, Fat 4.8, SaturatedFat 0.7, Sodium 336.1, Carbohydrate 74.7, Fiber 22.7, Sugar 7.9, Protein 18.8
LENTIL STEW
My mother is from Seville, Spain and made this for us growing up. It is great in the winter and when you are sick.
Provided by Michele
Categories Soups, Stews and Chili Recipes Stews
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Place the potatoes, tomatoes, onion, garlic, and sausage in a large pot with enough water to cover. Bring to a boil, and cook 15 minutes.
- Stir lentils into the pot. Add more water if necessary to just cover all ingredients. Season with salt and pepper. Bring to a boil. Reduce heat to medium-low, and continue cooking 20 minutes, stirring occasionally, until lentils are tender.
Nutrition Facts : Calories 347 calories, Carbohydrate 44.7 g, Cholesterol 26.5 mg, Fat 11.4 g, Fiber 10.8 g, Protein 17 g, SaturatedFat 4 g, Sodium 456.7 mg, Sugar 4.9 g
LENTIL STEW
This hearty stew is a favorite with our family, along with a basket of homemade breadsticks. Since lentils don't require the long soaking time that dried beans do, you can begin making this dish just an hour before supper-not the night before!-Carol Wolfer, Lebanon, Oregon
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 200 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 628mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 11g fiber), Protein 17g protein.
HEARTY LENTIL ONE POT
Providing an impressive five of your 5-a-day in each portion, this filling vegan stew is low calorie and low fat, and also provides fibre, vitamin C, iron and calcium
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h10m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 485 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 16 grams sugar, Fiber 17 grams fiber, Protein 21 grams protein, Sodium 0.4 milligram of sodium
SEAFOOD STEW WITH LENTILS
Make and share this Seafood Stew With Lentils recipe from Food.com.
Provided by Phil Franco
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of the olive oil in a frying pan, add 1 tablespoon each of the celery, carrot and onion and cook over a low heat, stirring occasionally, for 5 minutes.
- Stir in the lentils and cook for a few minutes more.
- Heat the remaining olive oil in a shallow saucepan, add the remaining celery, carrot and onion and cook over a low heat, stirring occasionally, for 5 minutes.
- Add the sea bass and the squid, increase the heat to high and cook for 1 minute, then add the prawns, langoustines, clams and lentil mixture.
- Pour in the fish stock, season with salt and pepper and cook until the fish is tender.
- Just before removing the pan from the heat, add the tomato, parsley and basil.
- Serve with a drizzle of olive oil. Serves 4.
- That's it!
Nutrition Facts : Calories 201.7, Fat 13.1, SaturatedFat 2.1, Cholesterol 3.4, Sodium 556.6, Carbohydrate 10.8, Fiber 3.3, Sugar 3.3, Protein 10.8
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