HEARTY LENTIL STEW
This tasty lentil stew is packed with hearty flavor and loaded with plant based protein. Perfect for a simple lunch or dinner!
Provided by Sonja Overhiser
Categories Main Dish
Time 45m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 371 calories, Sugar 8.1 g, Sodium 640.2 mg, Fat 8.1 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 58.4 g, Fiber 10.9 g, Protein 19.7 g, Cholesterol 0 mg
HEARTY LENTIL STEW
This Hearty Lentil Stew is a richly flavored vegan stew that's loaded with chunks of fresh vegetables and lentils. As far as lentil recipes go, they don't come much easier to make than this one. This vegan lentil stew recipe is one of my favorite meatless meals to make!
Provided by Deborah
Categories Dinner
Time 40m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 359 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 11 grams fat, Fiber 11 grams fiber, Protein 13 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 260 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
LENTIL STEW
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat a large pot over medium heat and add the oil. When hot, add the meat if using and brown for 3 to 5 minutes. Add the onions, celery, carrots, garlic and spice and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
- Add 6 cups water and scrape up any brown bits from the bottom of the pot. Add the lentils and herb and bring to a simmer. Add the potatoes and simmer until the lentils and vegetables are tender, about 45 minutes. Add a splash of vinegar to taste and serve the stew in bowls. A fried egg on top would be delightful.
SLOW-COOKED LENTIL STEW
Steps:
- In a large skillet, saute half of the onions in oil until tender. Add ginger and garlic; saute for 1 minute. Add the tomatoes, coriander, cumin and cayenne; cook and stir 5 minutes longer., In a 4-or 5-qt. slow cooker, combine the vegetable broth, water, lentils, green chiles, tomato mixture and remaining onion. Cover and cook on low until lentils are tender, 6-8 hours., Just before serving, stir cream into slow cooker. In a small skillet, heat butter over medium heat. Add cumin seeds; cook and stir until golden brown, for 1-2 minutes. Add to lentil mixture., To serve, spoon over rice. If desired, sprinkle with green onions or cilantro.
Nutrition Facts : Calories 499 calories, Fat 16g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 448mg sodium, Carbohydrate 72g carbohydrate (5g sugars, Fiber 17g fiber), Protein 17g protein.
CARROT AND LENTIL STEW
Make and share this Carrot and Lentil Stew recipe from Food.com.
Provided by Chris Wilson UK
Categories Lentil
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion until soft, about 5 minutes.
- Add carrots, sundried tomatoes chili, and saute until soft, about 10 minutes.
- Add white wine and use to deglaze the pan.
- Add lentils and stir in.
- Add tomatoes, stock and herbs, and cook until lentils are soft, about 30 minutes.
- Serve with protein, e.g. sausages and potatoes/chips.
Nutrition Facts : Calories 122.2, Fat 0.5, SaturatedFat 0.1, Sodium 50.3, Carbohydrate 20.6, Fiber 6.6, Sugar 6.8, Protein 6.1
LENTIL STEW
This hearty stew is a favorite with our family, along with a basket of homemade breadsticks. Since lentils don't require the long soaking time that dried beans do, you can begin making this dish just an hour before supper-not the night before!-Carol Wolfer, Lebanon, Oregon
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 200 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 628mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 11g fiber), Protein 17g protein.
SUPER SIMPLE LENTIL STEW
Hubby wanted beans, I had no ham. What to do? Make up a stew. Healthy, full of flavor and easy to put together with basic staple ingredients- this family friendly stew doesn't disappoint! The ingredients are easy to sub or delete as you like, add more or less to taste. You can't go wrong!
Provided by Jeanine B
Categories Bean Soups
Time 2h45m
Number Of Ingredients 10
Steps:
- 1. Heat oil over medium to medium high heat, then add onion, celery, and carrots. Stir often and cook until onion is translucent.
- 2. Add flour to the vegetables and stir for 1-2 minutes.
- 3. Combine beef broth or base with water, then slowly incorporate into vegetable mixture, stirring well to keep mixture from lumping.
- 4. Rinse lentils well in water, checking for rocks or other debris. Add lentils to pot and bring to boil. Simmer on low heat for 30-45 minutes depending on the age of the lentils. Make sure to check the pot often to ensure that liquid does not cook out of the lentils. Add liquid as needed.
- 5. When done, remove the pot from the heat and cover for 5-10 minutes. This helps the liquid absorb better into the lentils.
- 6. Add salt and pepper to taste. Apple cider or red wine vinegar may be added to lentils for a slightly tangy flavor.
EGYPTIAN LENTIL STEW
This is a great recipe to make in the winter - it is a hearty lentil stew, takes about an hour to make (no matter how much you increase the portions), and goes with most other foods. Also, it is really really easy to make, and can usually be made with things that you have in the house already. Can be served cold or hot, but it is much better hot than cold. This recipe comes from the Middle East.
Provided by MasterZaar
Categories Stew
Time 1h
Yield 1 Large pot, 10 serving(s)
Number Of Ingredients 8
Steps:
- Saute the onions in a large pot with the olive oil until the onions are golden.
- Add the water, the lentils, the (optional) soup mix, the Cumin, the Coriander, and the juice from the lemons.
- Cook on medium heat for 1 (one) hour or until the lentils are done, stirring every few minutes.
- Take the pot off the heat, give it a stir, and serve!
Nutrition Facts : Calories 276.5, Fat 12, SaturatedFat 1.7, Sodium 12.7, Carbohydrate 33.8, Fiber 6.6, Sugar 1.9, Protein 12.1
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