SLOW COOKER MEDITERRANEAN LENTIL STEW
This is an excellent slow cooker recipe... Mix ingredients and let cook. Delicious! Spiced with cumin and coriander and flavored with tomato paste, this veggie-filled lentil stew will keep you warm for winter, and all year round! Good with a loaf of fresh-baked rustic bread! Vegetarian and vegan. Serve with a piece of bread for dipping.
Provided by CookingForDummies
Categories Everyday Cooking Vegetarian Soups and Stews Stew
Time 3h30m
Yield 10
Number Of Ingredients 14
Steps:
- Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
- Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and saute for 30 seconds. Remove from heat and transfer to the slow cooker. Stir. Add tomato paste, salt, and pepper. Stir in spinach.
- Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.
Nutrition Facts : Calories 208.3 calories, Carbohydrate 36.4 g, Fat 2.1 g, Fiber 14.3 g, Protein 12 g, SaturatedFat 0.3 g, Sodium 193.9 mg, Sugar 3.8 g
LENTIL STEW WITH A MEDITERRANEAN TWIST
This was a recipe I first started playing around with over 10 years ago - it is based on a recipe from the original Essense of Emeril TV show - circa 1995. I like it best with Chicken stock, but using mushroom broth to make it completely vegetarian doesn't lessen the recipe much. All my friends and family say they have never tasted anything else quite like it. A tiny bit of feta crumbled on top when serving (reduced fat feta works fine too if you like to lighten things up) should not be omited, really! The tanginess of the feta perfectly compliments the lemon & mint undertones in the stew. One big pot is all that is needed. The time consuming part is all up front in the chopping.
Provided by bemocked
Categories Stew
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Cut/dice the red skin potatoes into approx 1/2-inch-ish cubes, with skin still on. I generally use smaller golfball-to-racquetball sized potatoes. Grate the zest from 2 small -to-medium lemons into a dish, and then juice the lemons, a little extra juice/zest (beyond wht the recipe calls for) is okay.
- In a large pot heat olive oil over medium heat. Add the garlic, stirring for 30 seconds over medium heat. Add the chicken stock and the lentils, and bring to a boil.
- Reduce heat, cover, and simmer for at least 10 minutes.
- Add the potatoes, cook uncovered for 20 minutes, stirring occasionally.
- Sample the lentils, checking every few minutes for soft smooth texture, replace cover and simmer till the lentil texture is as soft as you prefer.
- Add the lemon juice, zest, and spinach. Simmer for 3-5 minutes or until the spinach wilts. Fold in the mint and parsley. Adjust the seasonings (salt & pepper to taste).
- Serve with crumbled feta.
- Notes: 1/4 cup chopped tomatoes can also be added with the lentils & chicken stock at the first stage - I like it better without the tomatoes, but I thought I'd note that variation if you are tomato-inclined.
Nutrition Facts : Calories 666.5, Fat 14.7, SaturatedFat 3.7, Cholesterol 19.1, Sodium 704.9, Carbohydrate 95, Fiber 33.8, Sugar 10, Protein 40.3
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
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