Lentil Sweet Potato Spinach Stew Food

SWEET POTATO LENTIL STEW

Sweet Potato Lentil Stew image

I fell in love with the spicy aromas in this slow-cooked lentil stew. Add whatever ingredients you have on hand, like zucchini, spinach, kale and corn. -Heather Gray, Little Rock, Arkansas

Provided by Taste of Home

Categories Dinner

Time 5h15m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1-1/4 pounds sweet potatoes (about 2 medium), peeled and cut into 1-inch pieces
1-1/2 cups dried lentils, rinsed
3 medium carrots, cut into 1-inch pieces
1 medium onion, chopped
4 garlic cloves, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 carton (32 ounces) vegetable broth
1/4 cup minced fresh cilantro

Steps:

In a 3-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 5-6 hours or until vegetables and lentils are tender. Stir in cilantro.

Nutrition Facts : Calories 290 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 662mg sodium, Carbohydrate 58g carbohydrate (16g sugars, Fiber 15g fiber), Protein 15g protein.

LENTIL STEW WITH SPINACH AND POTATOES

Lentil Stew With Spinach and Potatoes image

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

Ingredients

2 tablespoons olive oil
2 large garlic cloves, chopped
1/2 medium onion, chopped (optional)
3 cups canned vegetable broth
1 cup lentils, rinsed, picked over
8 ounces red potatoes, cut into 1/2-inch pieces
1 lemon
6 ounces torn fresh spinach leaves (about 8 cups) or 6 ounces fresh kale (about 8 cups)
3/4 teaspoon cumin
3/4 teaspoon thyme
1/4 teaspoon cayenne pepper (optional)
1/4 cup chopped of fresh mint
crumbled feta cheese (optional)

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 STEW WITH SPINACH AND POTATOES

Lentil Stew with Spinach and Potatoes image

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

Ingredients

2 tablespoons olive oil
2 large garlic cloves, chopped
3 cups canned vegetable broth
1 cup lentils, rinsed, picked over
8 ounces red-skinned potatoes, cut into 1/2-inch pieces
1 lemon
6 ounces torn fresh spinach leaves (about 8 cups)
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh mint
Crumbled feta cheese (optional)

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 SWEET POTATO & SPINACH STEW

Lentil Sweet Potato & Spinach Stew image

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

Ingredients

1 1/4 cups green lentils
4 cups vegetable broth (certified gluten-free if necessary)
1 cup water
1 yellow onion, cut in half
3 garlic cloves, peeled and smashed
1 bay leaf
1 pinch saffron
1/2 teaspoon turmeric
1 pinch sea salt
1 teaspoon ground ginger
2 medium carrots, peeled and diced
1 extra large sweet potato, peeled and cut into 1/4-inch chunks
2 medium vine-ripened tomatoes, food processed or 2 medium tomatoes, blended until almost smooth
fresh ground pepper
5 cups Baby Spinach, washed

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

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