Stewed Lentils Food

PORK STEWED WITH LENTILS AND CELERY

Steps:

• In a 3-quart sauté pan or casserole, heat bacon on medium-high until fat starts to render. Shuffle bacon to one side of the pan, add pork and cook about 10 minutes, turning, until pork is lightly browned (though you do not have to be too fussy about it). Add celery and shallots, reduce heat to medium-low and cook about 10 minutes more, stirring until vegetables soften. Add sage and season with salt and generously with pepper.
• Add wine. Bring to a simmer. Add chicken stock and stir in porcini and lentils. Cover and cook on low 45 minutes to an hour, until pork and lentils are tender. Stir in cream, bring to a simmer and check seasonings.
• Scatter celery leaves on top. Serve from the pan or transfer to a shallow bowl.

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.

LENTIL STEW

Steps:

• Place the potatoes, tomatoes, onion, garlic, and sausage in a large pot with enough water to cover. Bring to a boil, and cook 15 minutes.
• Stir lentils into the pot. Add more water if necessary to just cover all ingredients. Season with salt and pepper. Bring to a boil. Reduce heat to medium-low, and continue cooking 20 minutes, stirring occasionally, until lentils are tender.

STEWED LENTILS WITH CABBAGE

Steps:

• Heat 1 tablespoon of the olive oil in a 3-quart saucepan or casserole over medium heat. Add the chopped half of the onion and cook, stirring often, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, 30 seconds to a minute. Add the lentils, water, chile, and bay leaf, and bring to a simmer. Reduce the heat, cover and simmer over low heat for 15 minutes. Add 1 teaspoon salt and the potatoes and continue to simmer gently for 30 minutes, until the lentils and potatoes are tender. Add more salt and freshly ground pepper to taste.
• While the lentils are simmering, cook the cabbage with the remaining onion and garlic in a wide lidded skillet. Heat the remaining tablespoon of olive oil over medium heat and add the sliced onion. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt and the garlic and stir together until the garlic is fragrant, about 1 minute. Add the cabbage and turn the heat to medium-high. Cook, stirring, until the cabbage begins to wilt. Add 1/4 cup water, turn the heat down to medium, cover and simmer 10 minutes, or until the cabbage is tender and sweet, stirring from time to time. Add salt and freshly ground pepper to taste.
• Spread the cabbage over the bottom of the pan in an even layer. Top with the lentils and potatoes. Sprinkle on the parsley, and serve in wide soup bowls. Sprinkle with Parmesan if desired.

STEWED LENTILS AND TOMATOES

Steps:

• Heat the oil in a large saucepan. Add the onions, carrots and fennel and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
• Meanwhile, rinse and pick over the lentils to make sure there are no stones in the package.
• Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.

VEGAN LENTIL STEW

Steps:

• Heat oil or water in a large saucepan over medium heat. Add onions and cook for about 3 minutes. Add garlic and cook for another minute
• Add celery, Italian seasoning, paprika, cumin, thyme and cook for 30 seconds.
• Add lentils, tomatoes, tomato paste, carrots and potatoes, bay leaf and vegetable broth.
• Bring to boil, reduce heat to simmer for about 40 minutes or until stew has reached the desired texture.
• Remove bay leaf, season with salt and pepper and serve

LENTIL STEW

Steps:

• Add oil to a soup pot over medium high heat. Add the onion, celery, carrots, and jalapeno pepper and sauté until the onions turn clear, about 5 minutes. (function() { var a="",b=[ "adid=ada-foodhub-3-554369239", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

STEWED LENTILS WITH BACON AND HERBS

Steps:

• To cook the lentils: In a large saucepan combine all the ingredients. Add water to the pot until it covers the ingredients by about 2 inches. Bring the water to a boil over medium heat, then reduce heat to a simmer. Cook for about 20 to 30 minutes or until the lentils are soft.
• Remove the pot from the heat and season the water with salt. Taste the water to make sure it is seasoned. Let the lentils sit in the salty water for about 10 to 15 minutes. This will allow the lentils to absorb the seasoned water. Ladle off 1 cup of the lentil cooking water and reserve.
• Remove all the vegetables and aromatics from the lentils and discard. Strain the lentils from the water.
• To assemble the lentils: Place 2 tablespoons of olive oil in a large saute pan over medium heat. Add the bacon lardoons. When the bacon has rendered off a lot of fat and has become brown and crispy, add the onions. Season the onions with salt and sweat them until they become very soft and aromatic.
• Add the celery, fennel and carrot. Season with salt and saute over medium heat until the vegetables start to become soft and aromatic, about 2 to 3 minutes. Add the garlic and saute for 1 to 2 minutes more. Add the cooked lentils, 1/4 of the reserved lentil cooking water, the mustard and vinegar. Cook until most of the liquid has reduced. Taste for seasoning, add salt or more vinegar, if needed. Serve hot or at room temperature.
• MMMMM!!!! Lentils and bacon...OH MY!!

FRENCH LENTIL STEW (LENTILS PROVENCAL)

Steps:

• Coat the bottom of a medium pot with 1 tablespoon of olive oil and place it over medium heat.
• When the oil is hot, add the onion. Sweat the onion for about 5 minutes, until soft and translucent.
• Add the garlic and cook it for 1 minute, until very fragrant.
• Add the water, lentils, and herbes de Provence, then raise the heat and bring the water to a boil.
• Lower the heat and allow the lentils to simmer until just a tad undercooked, about 30 minutes. Add a bit of hot water to the pot if it gets too dry while simmering.
• While the lentils cook, sauté the mushrooms. Coat the bottom of a large skillet with 2 tablespoons of olive oil and place it over medium heat.
• Add the mushrooms in an even layer, being careful to avoid crowding the skillet. Cook the mushrooms in batches if needed.
• Cook the mushrooms for about 5 minutes on each side, until browned and tender.
• Remove the mushrooms from the skillet and transfer them to a plate.
• When the lentils have finished simmering there should be just a bit of water left in the pot - not quite enough to cover the lentils. If there's more than that, drain the lentils and return them to the pot with about 1/2 cup of water, then return the pot to the burner.
• Add the wine to the pot. Raise the heat and bring it to a simmer. Allow it to cook until most of the liquid has cooked off, about 4 minutes.
• Stir the cooked mushrooms, tomatoes, tomato paste, olives, and capers into the pot. Bring it back up to a simmer.
• Simmer the stew for 5 to 10 minutes more, until the lentils are as tender as you like them and the stew is thick.
• Remove the pot from heat and season the stew with salt and pepper.
• Divide into bowls and top with fresh basil. Serve.

STEWED LENTILS

Steps:

• Place medium saucepan over medium heat, and add the olive oil. When hot, add celery, carrots, and shallot, and saute until the chopped shallot is translucent, about 2 minutes. Add the garlic, bay leaf, and lentils, and stir to combine. Add the chicken stock, increase heat to high, and bring to a simmer.
• Reduce heat to medium low, simmer for 20 minutes, and add the rosemary. Continue cooking until the lentils are tender, about 10 minutes more. Stir in the salt, pepper, and scallions. Remove the rosemary sprig and bay leaf before serving.

18+ BEST LENTIL RECIPES (+LENTIL NACHOS)

Steps:

• After cooking the lentils in the broth and enchilada sauce, make your cheese sauce.
• Add the chips to a baking sheet, then top with ingredients and bake until cheese has melted.

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.

SIMPLE STEWED LENTILS

Steps:

• In a medium saucepan, bring to a boil lentils, shallot, garlic, bay leaf, and enough water to cover ingredients by 2 inches (about 5 cups). Reduce heat and simmer until lentils are tender, about 20 minutes. Drain liquid and return lentils to pan. Season with salt and pepper. Stir in vinegar and olive oil.

STEWED LENTILS & TOMATOES(BAREFOOT CONTESSA)

Steps:

• Heat the oil in a large saucepan. Add the onions and carrots and cook over medium low heat for 8-10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook 1 more minute. Be careful not to burn the garlic.
• Meanwhile, place the canned tomatoes, including the juice, in the bowl of a food processor and pulse several times until the tomatoes are coarsely chopped. Rinse and pick over the lentils to make sure there are no stones.
• Add the tomatoes, lentils, broth, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering.
• Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar. Season to taste and serve hot. Enjoy!

CARIBBEAN STEWED LENTILS

Steps:

• For bagged lentils, follow the preparation listed on the bag, soaking if necessary. If using dried lentils, make sure to sift through them removing any debris and then soak in a bowl with water for a few hours or overnight.
• When the lentils are prepped, add them to a pot with enough water to cover them by about 2 inches.
• Add the garlic cloves (whole), hot pepper (whole), salt, black pepper, thyme and bouillon to the lentils and water, and heat to medium-high heat.
• Bring this to a boil, then cover and reduce heat to a simmer for about 45 minutes or until the lentils are tender.
• In another pot, heat the oil at medium heat and saute the sliced onions until they are golden at the edges.
• Then gently (we're adding liquid to hot oil) add the cooked lentils to the pot (pour in everything).
• With a whisk or cooking spoon, stir to break down some of the lentils to thicken the consistency and create more of a sauce.
• Add the scallions, cilantro and butter and stir.
• Allow this to cook for about 20 more minutes or until the desired consistency is reached. I prefer mine to be like a thick soup.
• Don't forget to fish out the twig from the thyme before serving and enjoy.

INA GARTEN'S STEWED LENTILS AND TOMATOES

Steps:

• Heat olive oil in large saucepan. Add carrots and onions. Heat for 8-10 minutes, then add garlic for one more minute. While this is cooking, put can of tomatoes (juice and all), in a food processor and pulse a couple times so the tomatoes are coarsely chopped. Rinse Lentils. Add the tomatoes, broth, curry powder, thyme leaves, salt and pepper to the sauce pan and bring it to boil. Once at a boil, bring the mixture down to simmer. Cover and cook for 40 minutes or until the lentils are tender. Take off heat, but keep covered for 10 more minutes. Add red wine vinegar. Serve hot.