Baked Lentil Veggie Stew Recipes

VEGETABLE LENTIL STEW

Vegetable Lentil Stew image

This delicious stew is nothing but good for you! The chunky mixture, seasoned with chili powder and cumin, is chock-full of hearty beans, lentils and other veggies. Steaming bowls of it make a warm and satisfying supper. -Vi Toews, Bluffton, Alberta

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 13 servings.

Number Of Ingredients 20

Ingredients

4 cups reduced-sodium V8 or tomato juice
2 cans (14-1/2 ounces each) Italian stewed tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 medium carrots, thinly sliced
2 medium potatoes, cubed
1 large onion, chopped
1 green pepper, chopped
1 sweet red pepper, chopped
1 cup dried lentils, rinsed
2 tablespoons minced fresh parsley
2 tablespoons chili powder
2 teaspoons dried basil
1 teaspoon garlic powder
1 teaspoon ground cumin
1 package (10 ounces) frozen chopped spinach, thawed
TOPPING:
1/2 cup reduced-fat sour cream
1/2 cup reduced-fat plain yogurt
2 tablespoons minced chives

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.

Nutrition Facts : Calories 216 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 392mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 12g fiber), Protein 12g protein. Diabetic Exchanges

LENTIL RICE AND VEGGIE BAKE

Lentil Rice and Veggie Bake image

This delicious vegan recipe can be quickly thrown together from things you probably already have in the kitchen.

Provided by AMEZELL

Categories World Cuisine Recipes European Italian

Time 1h15m

Yield 6

Number Of Ingredients 15

Ingredients

½ cup uncooked long grain white rice
2 ½ cups water
1 cup red lentils
1 teaspoon vegetable oil
1 small onion, chopped
3 cloves garlic, minced
1 fresh tomato, chopped
⅓ cup chopped celery
⅓ cup chopped carrots
⅓ cup chopped zucchini
1 (8 ounce) can tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground cumin
salt and pepper to taste

Steps:

Place the rice and 1 cup water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Place lentils in a pot with the remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender.
Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a skillet over medium heat, and stir in the onion and garlic. Mix in tomato, celery, carrots, zucchini, and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender.
In a casserole dish, mix the rice, lentils, and vegetables. Top with remaining tomato sauce, and sprinkle with remaining basil, oregano, and cumin.
Bake 30 minutes in the preheated oven, until bubbly.

Nutrition Facts : Calories 187 calories, Carbohydrate 35.1 g, Fat 1.5 g, Fiber 8.1 g, Protein 9.7 g, SaturatedFat 0.2 g, Sodium 211.5 mg, Sugar 4.6 g

HEARTY VEGETARIAN LENTIL STEW

Hearty Vegetarian Lentil Stew image

A hearty vegetarian lentil stew that's delicious, inexpensive, and goes a long way. Even if you're not a vegetarian, it makes a fulfilling, delicious meal. A nice crusty bread goes well on the side. Great to bring to work. This is a bulk recipe that keeps well refrigerated and reheats very nicely. Don't be afraid to scale down if need be.

Provided by selms312

Categories Soups, Stews and Chili Recipes Stews

Time 1h40m

Yield 18

Number Of Ingredients 18

Ingredients

5 cups water
1 (16 ounce) package dry lentils, rinsed and drained
1 ½ cups dry white wine
3 cups chopped carrots
3 cups chopped celery
2 cups vegetable broth
1 (16 ounce) can diced tomatoes
1 ½ cups chopped onion
1 ½ cups chopped bell pepper
1 ½ cups chopped cabbage
½ (8 ounce) can tomato paste
3 tablespoons brown sugar
2 tablespoons curry powder
1 ½ tablespoons chopped garlic
1 ½ tablespoons onion powder
1 ½ tablespoons kosher salt, or to taste
1 ½ teaspoons black pepper
1 ½ teaspoons ground cumin

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.

Nutrition Facts : Calories 156.5 calories, Carbohydrate 26.6 g, Fat 0.6 g, Fiber 10 g, Protein 8 g, SaturatedFat 0.1 g, Sodium 659.8 mg, Sugar 7.5 g

VEGETARIAN LENTIL STEW

Vegetarian Lentil Stew image

Make and share this Vegetarian Lentil Stew recipe from Food.com.

Provided by Dancer

Categories Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons vegetable oil
1 cup chopped onion (, about 2 medium)
1 clove garlic, finely chopped
3 cups water
2 cups coarsely chopped potatoes (, about 2 medium)
1 cup dried lentils, sorted and rinsed
1/4 cup chopped fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mace
8 ounces fresh mushrooms, cut in half
1 (28 ounce) can whole tomatoes, undrained

Steps:

Heat oil in Dutch oven over medium-high heat.
Saute onions and garlic in oil.
Stir in remaining ingredients; break up tomatoes.
Heat to boiling; reduce heat.
Cover and simmer about 40 minutes, stirring occasionally, until potatoes are tender.

Nutrition Facts : Calories 213.3, Fat 2.4, SaturatedFat 0.4, Sodium 212.9, Carbohydrate 38.1, Fiber 13.5, Sugar 6.6, Protein 12.2

LENTIL AND VEGETABLE STEW

Lentil and Vegetable Stew image

Hearty lentil and vegetable stew ready in 1 hour. Perfect for a tasty dinner!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 11

Ingredients

1 1/4 cups dried lentils (10 ounces), sorted and rinsed
3 cups water
2 medium potatoes, cut into 1-inch cubes (2 cups)
1 medium onion, chopped (1/2 cup)
1 medium stalk celery, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 tablespoon chopped fresh parsley
4 teaspoons vegetable or beef bouillon granules
1 teaspoon ground cumin
2 medium zucchini, cut into 1/2-inch slices (4 cups)
Lemon wedges

Steps:

Heat lentils and water to boiling in 4-quart Dutch oven; reduce heat to low. Cover and simmer about 30 minutes or until lentils are almost tender.
Stir in remaining ingredients except zucchini and lemon. Cover and simmer about 10 minutes or until potatoes are tender.
Stir in zucchini. Cover and simmer 5 to 7 minutes or until zucchini is crisp-tender. Serve stew with lemon wedges.

Nutrition Facts : Calories 260, Carbohydrate 57 g, Cholesterol 0 mg, Fiber 12 g, Protein 18 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1510 mg

BAKED LENTIL-VEGGIE STEW

Baked Lentil-Veggie Stew image

This is on my list of must-try recipes (I love lentils) and thought I would share it here. I hope it turns out as good as it sounds!

Provided by Lennie

Categories Stew

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb Brussels sprout
1 cup green lentil
1 teaspoon dried thyme
1/2 teaspoon dried savory
1/2 teaspoon freshly ground black pepper
3 cups water (substitute stock -- vegetable, beef or chicken -- if you wish)
1 cup chopped onion (, peeled)
2 cups chopped celery
1 cup chopped carrot (, peeled)
4 cups chopped rutabagas (, peeled)
3 bay leaves
1 tablespoon grated fresh gingerroot
2 tablespoons low sodium soy sauce

Steps:

Preheat oven to 350F degrees.
In the bottom of each sprout, cut an"x"; place in a large casserole dish.
Add all other ingredients except soy sauce and combine well.
Bake uncovered, stirring occasionally, until lentils and vegetables are tender, about 1 hour.
Check halfway through, and add more water if necessary.
After removing from oven, stir in soy sauce and serve, preferably over rice.

Nutrition Facts : Calories 305.6, Fat 1.6, SaturatedFat 0.3, Sodium 391.3, Carbohydrate 58.1, Fiber 23.9, Sugar 15.1, Protein 18.6

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