Seasoned Lentil Stew Food

HEARTY LENTIL STEW

Steps:

• Place lentils in a fine mesh colander and rinse under cold running water to remove any dirt and debris. Pick through to make sure there aren't any little stones and discard any shriveled lentils.
• Heat the oil in a large pot or Dutch oven over medium heat.
• Stir in onions, celery, and leeks and cook for about 4 to 5 minutes.
• Toss in the garlic and for another minute or two.
• Add the lentils, kale, potatoes, carrots, canned tomatoes, vegetable broth, water and seasoning.
• Bring to a boil, then cover, and let simmer on medium-low heat for about 30 minutes or until lentils are tender and vegetables are just fork tender.

HEARTY LENTIL STEW

Steps:

• Finely dice the onion. Peel and finely chop the carrots. Chop the celery into small pieces. Mince the garlic.
• In a large pot, add the olive oil and heat over medium heat. Add the onion, carrot, celery and garlic and cook 3 to 4 minutes until just translucent. Add the smoked paprika, cumin, fennel seeds, and lentils and stir 1 minute. Add the canned tomatoes and their juices, vegetable broth, and kosher salt.
• Bring to a simmer. Simmer covered, stirring occasionally, for 20 minutes. Remove lid and cook for an additional 10 to 15 minutes until the lentils are tender. Stir in the spinach in the last minute or so and cook until it wilts (if using kale or chard, add it in the last 5 minutes).
• Remove from the heat. Taste and season with additional salt and fresh ground pepper as necessary. For best flavor, garnish with Parmesan cheese. Stores refrigerated for up to 4 days and frozen for 3 to 4 months.

SEASONED LENTIL STEW

Steps:

• Bring dal, 1 1/2 cups water, and turmeric to a boil in a small saucepan. Reduce heat to very low and cook, covered (check occasionally, and if mixture appears dried out, add up to about 1/4 cup water), until peas are soft and break when pressed with a spoon, about 30 minutes (45 minutes if using split peas).
• Meanwhile, dissolve tamarind concentrate in 2 tablespoons hot water, breaking it up with your fingers.
• Heat oil in a 4-quart heavy saucepan over medium-high heat until it shimmers, then cook fenugreek seeds and asafetida, stirring, until fenugreek seeds begin to brown, about 30 seconds. Stir in remaining 2 cups water, potato, vegetables, chile, cilantro, sambar powder, tamarind mixture, and 1 1/2 teaspoons salt. Bring to a boil, then simmer, uncovered, until all vegetables are tender, about 20 minutes.
• Mash dal in saucepan with a potato masher or back of a spoon to form a coarse paste, then stir into vegetable mixture. Simmer 10 minutes, stirring in water as necessary to thin (consistency should be thinner than pea soup). Season with salt and lemon juice.

HEARTY VEGETARIAN LENTIL STEW

Steps:

• Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 15 to 20 minutes. Increase heat to high, add wine, and let it sizzle and bubble for 1 minute. Reduce heat to medium-low, cover, and simmer for 3 minutes.
• Stir in carrots, celery, vegetable broth, diced tomatoes, onion, bell pepper, cabbage, tomato paste, brown sugar, curry powder, garlic, onion powder, salt, pepper, and cumin. Cook, stirring frequently, until flavors are well blended and vegetables are tender, 45 minutes to 1 hour.

VEGETABLE LENTIL STEW

Steps:

• In a Dutch oven, combine the first 15 ingredients. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until lentils and vegetables are tender. , Stir in spinach; heat through. Combine topping ingredients; dollop about 1 tablespoon on each serving.

LENTIL STEW

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.

SLOW COOKER LENTIL-BEEF STEW

Steps:

• For the spice mix: In a small bowl, combine the basil, garlic powder, paprika, sea salt, cumin and oregano. Mix until well blended.
• For the stew: Combine the flour with 1 tablespoon of the spice mix. Dredge the beef in the seasoned flour mixture, shaking off any excess flour.
• Heat 2 tablespoons of the grapeseed oil in a large saute pan over medium-high heat. In two batches, sear the dredged beef on all sides, adding the remaining 2 tablespoons grapeseed oil before the second batch. Transfer the seared beef to a slow cooker.
• Deglaze the saute pan with 1 cup of the beef broth, scraping up any browned bits left in pan; add to the slow cooker. Then, to the slow cooker, add the remaining beef broth and the carrots, celery, garlic, onions, tomatoes, potatoes, lentils, soy sauce, bouillon, pepper flakes, thyme and bay leaf.
• Cover and cook on low for 12 hours or on high for 8 hours. Remove the bay leaf and thyme sprigs before serving.

CREAMY LENTIL STEW

Steps:

• Melt butter in a small pot or large saucepan over medium heat. When foam subsides, add onion, carrots, and celery and cook, stirring occasionally, until vegetables are beginning to soften but not developing any color, 8 to 10 minutes. Stir in garlic, ginger, thyme, spices, 2 teaspoons salt, and 1/4 teaspoon pepper; cook until fragrant, about 1 minute.
• Add tomatoes, lentils, and broth. Bring to a boil, then reduce heat to low, cover, and simmer until lentils are tender and creamy, 15 to 18 minutes. Remove and discard thyme. Transfer about one-third of soup to a blender; purée until smooth. (Be careful blending the hot liquid: Remove feed cap from blender lid and cover with a kitchen towel to let steam escape; or pulse several times with an immersion blender directly in pot to partially purée.) Stir purée back into pot, with coconut milk and lemon juice. Serve with any combination of serving suggestions.

SAVORY LENTIL STEW

Steps:

• Put the water in a large pot with the lentils, onion, carrot, celery, potatoes, parsley, thyme, pepper, cloves and liquid smoke.
• Bring to a boil, reduce heat and cover, and simmer for 35-45 minutes.
• Meanwhile, place the 2 tbsp water, shallot, and garlic in a small pan.
• Cook, stirring, until tender, about 5 minutes.
• Mix in the cumin and coriander.
• Continue to cook, stirring, for another minute.
• Add to the soup and stir.
• Remove 3 cups of the soup to a blender.
• Puree until smooth and recombine with the rest of the soup.
• Serve with a splash of soy sauce.