HEARTY LAMB AND LENTIL STEW
Provided by Robin Miller : Food Network
Categories main-dish
Time 4h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a slow cooker, combine all ingredients but the parsley, salt and black pepper.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Just before serving, remove bay leaves, stir in parsley and season, to taste, with salt and black pepper.
TOMATO-CURRY LENTIL STEW
I discovered this one day while trying to use up some leftover canned tomatoes and celery. You could probably double, triple, etc. the ingredients and brew up a whole pot of this. Feel free to use fresh tomatoes too, if you like.
Provided by Robin Oswald
Categories Soups, Stews and Chili Recipes Stews
Time 1h
Yield 2
Number Of Ingredients 9
Steps:
- Combine lentils and water, bring to a boil.
- Lower heat to simmer, add tomatoes, onion, and celery. Cover and let simmer 45 minutes. Check every 15 minutes to stir, and add water if necessary. Add spices last 15 minutes to taste. Taste and re-spice if necessary before serving.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 36.9 g, Fat 0.8 g, Fiber 16.2 g, Protein 13.7 g, SaturatedFat 0.1 g, Sodium 194.4 mg, Sugar 4.5 g
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
MOROCCAN LAMB LENTIL STEW
This lamb lentil stew is flavored with Moroccan spices and beefed up with chickpeas. Serve with fresh cilantro and a dollop of yogurt for a hearty and comforting winter meal.
Provided by Running to the Kitchen
Categories Main Dishes
Time 1h45m
Number Of Ingredients 15
Steps:
- Place large Dutch oven or sauce pot over medium heat.
- Once hot, add olive oil and lamb. Season to taste with salt and pepper. Cook until browned on all sides, transfer to a plate and set aside.
- Add the onion and garlic to the pot. Cook until softened, about 3 minutes.
- Add the lamb back to the pot along with the tomato paste, bay leaf, paprika, cumin and cloves. Stir to combine and cook for 1 minute.
- Add the beef broth, diced tomatoes and cilantro to the pot. Bring to a simmer, stir then reduce heat to low, cover and cook for 45 minutes.
- Add lentil and chickpeas to the pot, stir to combine, cover again and cook another 20 minutes.
- Remove lid from the pot, cook an additional 20-25 minutes until stew is reduced and thickened.
- Season to taste with salt and pepper. Serve with more chopped cilantro, a dollop of yogurt and pita bread.
Nutrition Facts : Calories 420 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 13 grams fat, Fiber 12 grams fiber, Protein 37 grams protein, SaturatedFat 3 grams saturated fat, Sodium 1362 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CURRIED LAMB AND LENTIL STEW
Make and share this Curried Lamb and Lentil Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle lamb with salt and pepper.
- In a big pot, over medium-high heat, saute lamb in oil for about 5 minutes or until lamb is browned.
- Add onion, garlic, and ginger; saute 5 more minutes.
- Add curry powder and stir for 30 seconds.
- Add vegetable broth, tomatoes with juice, lentils, carrots, and zucchini; bring to a boil.
- Reduce heat; cover and simmer for 1 hour or until lamb and lentils are tender, stirring occasionally.
- Add peas and simmer about 5 minutes or until heated well.
- Season wtih salt and pepper to taste.
- Serve in soup bowls.
Nutrition Facts : Calories 620.9, Fat 28.4, SaturatedFat 11.3, Cholesterol 81.7, Sodium 366.8, Carbohydrate 56.7, Fiber 21.9, Sugar 13, Protein 36.9
CURRIED LENTIL, TOMATO AND LAMB STEW
Steps:
- Heat oil in heavy large pot over medium-high heat. Sprinkle lamb with salt and pepper. Add to pot; sauté until brown, about 5 minutes. Add onion, garlic and ginger; sauté 5 minutes. Add curry powder; stir 30 seconds. Add 2 cups water and next 3 ingredients; bring to boil. Reduce heat, cover and simmer until lamb and lentils are tender, stirring occasionally, about 1 hour.
- Add peas to pot and simmer until heated through, about 5 minutes. Season with salt and pepper. Ladle into bowls.
INSTANT POT LAMB STEW (DAL GOSHT)
This Instant Pot lamb stew is an Indian curry of tender meat and lentils in rich gravy. Make dal gosht in only 40 minutes with this recipe!
Provided by Kevin
Categories main dishes
Time 50m
Number Of Ingredients 17
Steps:
- Set the Instant Pot to the Saute setting and heat the oil. When oil is hot, add onions and saute until browned and slightly crispy, about 10 minutes.
- Add garlic, ginger, tomatoes and spices. Stir to combine and cook another 5 minutes. Add 3 cups of water, the lamb and lentils and stir again. Close and seal the pressure cooker lid, Change to the Meat/Stew setting and adjust time to 25 minutes, or manually set it to cook for 25 minutes at high pressure.
- When cook time is up, perform a quick release of pressure and open the pot. Remove and discard the cinnamon stick. Stir the stew to combine, then taste and season with salt if needed (See Note 2).
- Garnish with chopped cilantro, mint, and lemon slices (optional). Serve hot with steamed rice and warm naan.
Nutrition Facts : Calories 385 kcal, Carbohydrate 38 g, Protein 28 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 46 mg, Sodium 944 mg, Fiber 17 g, Sugar 6 g, ServingSize 1 serving
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