MUSHROOM LENTIL STEW WITH SPINACH
Warming, savory and super-flavorful, this good-for-ya stew is perfect healthy comfort food for winter. It's a real umami powerhouse and tastes about as meaty as vegetarian food gets. To make this recipe vegan, replace the butter with an additional 2 tablespoons olive oil and omit the cream.
Provided by Carolyn
Categories Stews
Time 1h
Number Of Ingredients 18
Steps:
- Warm 1 tablespoon each of the olive oil and butter over medium-high heat in a 5 quart Dutch oven or other heavy lidded pot. Add mushrooms and cook, stirring just a few times, until nicely browned and reduced in volume by half. Remove mushrooms to a bowl and set aside.
- In the same pot, heat the remaining butter and olive oil. Add onion, celery, carrots and 1/2 teaspoon of the salt and cook, stirring occasionally, until beginning to soften, about five minutes. Add the garlic and cook, stirring frequently, for a minute. Stir in the tomato paste and cook a minute more.
- Add the vegetable broth, remaining 1/2 teaspoon salt, soy sauce, marmite, bay leaf and thyme. Raise heat to high. Rinse and drain the lentils and add to pot. When broth comes to a boil, reduce heat, cover, and simmer for about 30 minutes, until lentils are nice and tender. Remove from heat and remove thyme stems and bay leaf.
- If you have an immersion blender, pulse it 4 or 5 times to puree the stew just a little bit. (Alternatively, transfer about two cups of the stew to a blender and puree it, then return to pot, or simply forego this step if you prefer.)
- Return the mushrooms and any accumulated juices to the pot along with the spinach and cream. Simmer briskly, uncovered, until spinach is wilted, about two minutes. Off the heat, stir in vinegar. Let sit for 10 minutes, then ladle into bowls and serve with good bread.
Nutrition Facts : Calories 394 calories, Carbohydrate 53.3 grams carbohydrates, Fat 13.2 grams fat, Fiber 9.3 grams fiber, Protein 20 grams protein
LENTIL, MUSHROOM, AND SPINACH STEW
Provided by Delicious Living Contributor
Yield 6 people
Number Of Ingredients 15
Steps:
- In a medium soup pot, heat olive oil and sauté onion, carrots, celery, and mushrooms until onions are just tender, 3-5 minutes. Stir in lentils. Add 7 cups broth, bay leaf, rosemary, oregano, basil, red pepper flakes, and garlic. Bring to a boil, reduce heat, and cook on medium, covered, for about 20 minutes, until lentils are tender.
- Remove bay leaf. Purée half of the mixture and return to pot. If desired, add remaining 1 cup stock to reach desired consistency. Stir in baby spinach leaves and cook for 1 minute. Season with salt and pepper. Top each serving with a spoonful of sherry or sherry vinegar, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 180 kcal, Carbohydrate 30 g, Fiber 11 g, Protein 10 g, Sodium 348 mg
LENTIL STOUP WITH MUSHROOMS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the EVOO in a soup pot or Dutch oven over medium-high heat. Melt the butter into the oil. Add the mushrooms and cook until browned, 12 to 15 minutes. Add the shallots and garlic and season with salt and pepper. Add the sherry and bay leaf and cook for a few more minutes. Stir in the chicken stock, lentils and 3 cups water. Bring to a boil, then reduce the heat to a simmer and cook for 20 minutes.
- Stir in the spinach to wilt it, and add the lemon zest, nutmeg, and salt and pepper to taste.
- Warm the bread on a griddle and brush with melted butter. Ladle the soup into bowls and top with a dollop of yogurt, if desired. Serve with the bread.
- Cook's Note: You can make the soup ahead of time and store it in the refrigerator. Reheat over medium heat, and add the spinach, lemon zest and nutmeg before serving. You can substitute pita chips for the bread.
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 AND MUSHROOM STEW
Try this simple recipe and see just how easy it is to incorporate plant-based meals into your weekly routine.
Provided by maryjjohnson34
Categories < 4 Hours
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Melt margarine in large saucepot and cook onion, celery, carrots, zucchini and mushrooms over medium heat, stirring occasionally until vegetables are tender; about 8 minutes.
- Stir in garlic and ground red pepper, stirring frequently for 1 minute.
- Stir in water, broth, tomatoes and lentils, and bring to a boil over high heat.
- Reduce heat to low and simmer covered until lentils are tender; about 55 minutes. Stir in vinegar.
Nutrition Facts : Calories 90.6, Fat 3.2, SaturatedFat 0.7, Sodium 61.9, Carbohydrate 12.8, Fiber 3.8, Sugar 4.7, Protein 4.2
MUSHROOM LENTIL BARLEY STEW
This crock pot recipe is easy to assemble and needs no attention while it cooks. The flavors blend nicely to give it a wholesome earthy flavor that is unbelievably vegetarian. Serve with garlic bread.
Provided by diggergirl
Categories Soups, Stews and Chili Recipes Stews
Time 12h15m
Yield 8
Number Of Ingredients 12
Steps:
- In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
- Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.
Nutrition Facts : Calories 212.7 calories, Carbohydrate 43.9 g, Fat 1.2 g, Fiber 9 g, Protein 8.4 g, SaturatedFat 0.1 g, Sodium 466 mg, Sugar 5.2 g
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
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
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