LAMB STEW WITH BUTTERNUT SQUASH
Comfort food galore!
Provided by Dick Brumley
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 2h55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Season lamb with salt.
- Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Cook and stir 1/2 the lamb cubes in hot oil until browned on all sides, about 5 minutes. Transfer browned meat with a slotted spoon to a plate, reserving drippings in the pot. Add remaining 1 tablespoon oil to the Dutch oven. Cook and stir second 1/2 the lamb cubes until browned on all sides, about 5 minutes. Transfer lamb to plate. Reduce heat to medium-low.
- Cook and stir onion, carrots, and garlic in Dutch oven until slightly softened, 3 to 5 minutes. Stir lamb cubes and any accumulated juices, tomatoes, beef stock, thyme, and rosemary into onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cover Dutch oven with an oven-proof lid.
- Cook stew in the covered Dutch oven in the preheated oven until the lamb is tender, 2 to 3 hours. Stir butternut squash cubes into stew, recover the Dutch oven, and return to the preheated oven until squash is tender, 20 to 25 minutes.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 17.3 g, Cholesterol 60.9 mg, Fat 17.1 g, Fiber 3.6 g, Protein 18 g, SaturatedFat 6.6 g, Sodium 256.4 mg, Sugar 7.5 g
VEGAN BUTTERNUT SQUASH AND LENTIL STEW IN THE SLOW COOKER
A delicious, nutritious stew that will delight vegans, vegetarians, or meat-eaters alike. Everything goes in the slow cooker, and you'll have a delicious meal 3 hours later.
Provided by Heather
Categories Soups, Stews and Chili Recipes Stews
Time 2h50m
Yield 6
Number Of Ingredients 13
Steps:
- Turn a slow cooker on High.
- Combine butternut squash, lentils, onion, carrots, olive oil, sage, sea salt, ginger, garlic powder, and cumin in the slow cooker. Pour in water and stock. Stir gently to evenly distribute spices and vegetables.
- Cook on High until vegetables are cooked through and lentils are soft, 2 1/2 to 3 hours. Serve warm.
Nutrition Facts : Calories 325.4 calories, Carbohydrate 57.5 g, Fat 4.4 g, Fiber 14.2 g, Protein 18.4 g, SaturatedFat 0.4 g, Sodium 414.7 mg, Sugar 5.1 g
LAMB STEW WITH CHICKPEAS AND BUTTERNUT SQUASH
There is no high drama about simmering a stew. However fine, stew is a homey, intimate exchange, a paean to the way living things improve when their boundaries relax, when they incorporate some of the character and flavor of others. Soulful, a word inextricably linked with a good sturdy stew, is the payoff to the cook who plans a little and has the patience to abide. Here, long-simmered lamb combines with chickpeas and butternut squash to yield a stew rich with the flavors of cumin, cardamom and coriander, that can help keep a chilly night at bay.
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, times classics, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine the spices and salt in a bowl. In a large bowl, stir together 1/4 cup flour and 1 1/2 teaspoons of the spice mixture, add the lamb and coat well. Heat 3 teaspoons of oil in a large pot. Add lamb a few pieces at a time; don't overcrowd. Turn the pieces until lamb is browned on all sides, about 5 minutes per batch; add a teaspoon of oil as needed between batches.
- Remove the lamb and set aside. Add the remaining teaspoon of oil and the onion to the pot. Cook for 2 minutes. Stir in the garlic and cook for 15 seconds. Stir in the lamb and remaining spice mixture. Stir in the chicken broth and bring to a boil, then reduce to a slow simmer. Cover and cook until the lamb is tender, about 1 hour. Stir in the squash and chickpeas and cook, covered, for 10 minutes.
- Stir 3 tablespoons of the cooking liquid into 2 tablespoons of flour to make a smooth paste. Stir the paste into the stew and cook until the broth thickens and the squash is tender, about 10 minutes longer. Add salt and pepper to taste. Divide among 4 bowls, garnish with cilantro and serve.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 18 grams, Fiber 11 grams, Protein 41 grams, SaturatedFat 4 grams, Sodium 975 milligrams, Sugar 11 grams, TransFat 0 grams
CURRIED LENTIL, SQUASH AND APPLE STEW
Infused with curry spices and chock-full of wilted spinach, butternut squash and sweet chunks of apple, this unique lentil stew is fragrant and flavorful beyond belief.
Provided by Tara Parker-Pope
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large pot, heat oil over medium-high heat, and sauté onion and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.
- Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 559 milligrams, Sugar 7 grams
LAMB AND LENTILS STEW
hearty lentil stew with lamb that just falls apart
Provided by maacka
Time 4h
Yield Serves 6
Number Of Ingredients 13
Steps:
- Heat the olive oil in the large pan or a casserole dish. Fry the lamb in the olive oil from each side until golden brown. Then take out and set aside.
- In the same oil, fry chopped onion and crushed garlic for about 5 minutes until softened. Add sliced carrots and celery, fry for 5 more minutes and then add lentils. Pour in the red wine and stir well.
- Return the meat back into the pan, pour the stock over and add cloves and rosemary and black pepper.
- Turn down to very low heat and simmer for about 3 hours, until the meat falls off the bone. Add stock during this time as necessary.
- Take the meat off the bone (it should be falling off by itself), so just use wooden spoon and serve with crusty bread.
- BON APPETIT!
MEDITERRANEAN LAMB AND LENTIL STEW
This light and delicious stew makes a perfect springtime meal, especially when served over rice pilaf. It's a favorite of my children.
Provided by carina
Categories Soups, Stews and Chili Recipes Stews
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
- Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones.
- Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.
Nutrition Facts : Calories 572 calories, Carbohydrate 46.4 g, Cholesterol 103 mg, Fat 26.7 g, Fiber 19.7 g, Protein 39.3 g, SaturatedFat 11.1 g, Sodium 1049.2 mg, Sugar 7.9 g
More about "squash and lentil lamb stew food"
HEALTHY LAMB, LENTIL AND SQUASH STEW - SUPERGOLDEN BAKES
From supergoldenbakes.com
5/5 (1)Category StewServings 6Total Time 2 hrs 5 mins
- Put the lentils in a large bowl and cover with double the volume of cold water and 1 tbsp lemon juice. The next day rinse the lentils with plenty of water, drain and set aside.
- Heat a little vegetable oil in a large pot. Add the chopped onion and spices and fry, stirring, over medium-low heat for 5 minutes.
- Add the minced lamb and brown, breaking it up with a wooden spoon. Stir in the tomato paste and brown sugar.
LAMB AND SQUASH STEW RECIPE - TODAY
From today.com
4.4/5 (10)Category EntréesAuthor Lidia BastianichTotal Time 2 hrs 15 mins
SUCCULENT LAMB STEW | JAMIE OLIVER RECIPES
From jamieoliver.com
BUTTERNUT SQUASH LENTIL STEW - RUNNING ON REAL FOOD
From runningonrealfood.com
BUTTERNUT SQUASH, CHICKPEA & LENTIL MOROCCAN-SPICED …
From ambitiouskitchen.com
MOROCCAN LAMB LENTIL STEW - RUNNING TO THE KITCHEN®
From runningtothekitchen.com
AUTHENTIC MOROCCAN LAMB, VEGGIE, AND LENTIL STEW | FOODAL
From foodal.com
SQUASH AND LENTIL LAMB STEW - VISUALIZATION WOMAN
From vizw.org
SPICY LAMB STEW WITH BUTTERNUT SQUASH RECIPE - SIMPLY RECIPES
From simplyrecipes.com
LENTIL AND BUTTERNUT SQUASH STEW | RECIPES | WW USA
From weightwatchers.com
BEST LAMB STEW WITH SQUASH & MINT RECIPES | FOOD …
From foodnetwork.ca
LAMB, LENTIL AND SQUASH STEW | PUNCHFORK
From punchfork.com
LAMB STEW WITH SQUASH AND MINT | CANADIAN LIVING
From canadianliving.com
SQUASH AND LENTIL LAMB STEW RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
BUTTERNUT SQUASH LENTIL STEW - BROMA BAKERY
From bromabakery.com
TOP 10 STEW RECIPES TO WARM YOUR BELLIES IN AUTUMN AND WINTER
From adelaidenow.com.au
LAMB STEW RECIPES - TRADITIONAL, GROUND & MORE | TASTE OF HOME
From tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love