Curried Lentil And Vegetable Stew Recipe Recipe Cards

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LENTIL STEW WITH COCONUT AND MADRAS CURRY



Lentil Stew with Coconut and Madras Curry image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 16

1/2 cup extra-virgin olive oil
1 large onion, large dice
4 cloves garlic, sliced
2 tablespoons madras curry powder
Kosher salt and freshly ground black pepper
3 parsnips, peeled and sliced into 1/2-inch pieces
1 large sweet potato, peeled and large diced
1 cup red lentils
4 cups vegetable stock
One 14-ounce can coconut milk
1 tablespoon white balsamic or chardonnay vinegar
4 cups spinach
1 Fresno chile, finely diced
4 sprigs fresh mint
Wedges of lime, for serving
Serving suggestion: grilled naan sprinkled with zaatar

Steps:

  • Heat the olive oil in a large stock pot over medium heat. Add the onion, garlic, madras curry, salt and pepper. Cook, stirring occasionally, until the onions start to soften, about 1 minute. Add the parsnips, sweet potatoes and red lentils and cook until warm, 1 to 2 minutes.
  • Add the vegetable stock and coconut milk. Simmer until the vegetables are tender and the lentils are cooked, 25 to 30 minutes. Stir in the vinegar and spinach and cook until the spinach is wilted, about 1 minute more. Ladle the stew into bowls and garnish with the Fresno chile, fresh mint and a lime wedge. Serve with grilled naan if desired.

CURRIED LENTIL, SQUASH AND APPLE STEW



Curried Lentil, Squash and Apple Stew image

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

2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1 1/2 teaspoons sea salt
1/2 cup dried lentils
2 1/2 cups vegetable broth
2 tablespoons tomato paste
3 cups peeled butternut squash (1/2-inch cubes)
1 large unpeeled apple, diced
5 ounces baby spinach

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

CURRIED LENTIL AND VEGETABLE STEW



Curried Lentil and Vegetable Stew image

This hearty meatless stew uses Progresso® Vegetable Classics lentil soup, edamame and fresh sweet potatoes. Edamame is the Japanese name for green, or unripened, soybeans. You'll find bags of frozen shelled edamame in the frozen vegetable section.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 9

2 tablespoons olive oil or butter
1 large onion, chopped (1 cup)
1 tablespoon curry powder
1 1/2 cups Progresso™ chicken broth
2 tablespoons Bisquick™ Gluten Free mix
2 cans (18 oz each) Progresso™ Vegetable Classics lentil soup
1/2 cup apple juice
3 cups 1-inch pieces peeled dark-orange sweet potatoes
1 cup frozen shelled edamame (green) soybeans or frozen sweet peas

Steps:

  • In 4-quart saucepan, heat oil over medium heat. Add onion and curry powder; cook 2 minutes, stirring occasionally.
  • Gradually whisk Bisquick into broth until well blended. Stir broth mixture, soup, apple juice, sweet potatoes and soybeans into saucepan. Heat to boiling, stirring occasionally. Reduce heat to low; cover and simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender.

Nutrition Facts : Calories 290, Carbohydrate 44 g, Cholesterol 0 mg, Fat 1, Fiber 7 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 820 mg, Sugar 6 g, TransFat 0 g

CURRIED RED-LENTIL STEW WITH VEGETABLES



Curried Red-Lentil Stew with Vegetables image

Categories     Blender     Garlic     Ginger     Leafy Green     Herb     Onion     Vegetable     Vegetarian     Vegan     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 17

6 tablespoons vegetable oil
1 medium onion, finely chopped
1 1/4 teaspoons salt
1 (2- by 1-inch) piece peeled fresh ginger, quartered
5 large garlic cloves, coarsely chopped
5 1/3 cups water
1 1/2 teaspoons curry powder
3/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 cup red lentils, picked over and rinsed
3 medium carrots, quartered lengthwise, then cut crosswise into 1/2-inch pieces
3 cups chopped trimmed spinach leaves (3 ounces)
1 cup frozen peas (not thawed)
1/2 cup chopped fresh cilantro
1/4 teaspoon cumin seeds
1/4 teaspoon dried hot red-pepper flakes
Accompaniments: basmati rice; basmati rice; roasted cauliflower fresh cilantro sprigs

Steps:

  • Heat 1/4 cup oil in a 4- to 5-quart heavy pot over moderate heat until hot but not smoking, then cook onion with 1/4 teaspoon salt, stirring occasionally, until golden, 8 to 10 minutes.
  • Meanwhile, purée ginger, garlic, and 1/3 cup water in a blender. Add purée to golden onion and cook, stirring, until water is evaporated and oil visibly separates from onion mixture, about 5 minutes. Add curry powder, turmeric, and cumin and cook over low heat, stirring, 1 minute. Stir in lentils and remaining 5 cups water and simmer, covered, stirring occasionally, 30 minutes. Add carrots and remaining teaspoon salt and simmer, covered, stirring occasionally, until carrots are tender and lentils have broken down into a coarse purée, 15 to 20 minutes.
  • Stir in spinach and peas and simmer, uncovered, stirring occasionally, until peas are tender, about 3 minutes. Stir in cilantro and season stew with salt and pepper. If necessary, add enough water to thin stew so that it can easily be ladled over rice.
  • Just before serving, heat remaining 2 tablespoons oil in a small skillet over moderately high heat until hot but not smoking, then cook cumin seeds and red-pepper flakes, stirring, until fragrant and a shade darker, 30 to 45 seconds (be careful not to burn spices). Pour hot spice oil in a swirl over stew.

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

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

TOMATO-CURRY LENTIL STEW



Tomato-Curry Lentil Stew image

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

½ cup dry lentils
1 cup water
5 ounces stewed tomatoes
⅛ cup chopped onion
2 stalks celery, chopped, with leaves
¼ teaspoon curry powder
3 cloves garlic, minced
salt to taste
ground black pepper to taste

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

RED LENTIL AND VEGETABLE STEW



Red Lentil and Vegetable Stew image

Wonderful stew, can be a vegetarian meal on its own. Or you can add some diced or shredded smoked duck, if you like meat. The red lentils break down, and cause this to be like a really rich soup. If you need to stretch this out, you can serve it over white rice, to do a sort of "beans and rice" thing.

Provided by quotPink Eyedquot J

Categories     Stew

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 10

1 cup red lentil
1 carrot, finely diced
1 stalk celery, finely diced
1/2 medium onion, finely diced
2 garlic cloves, minced
2 cups vegetable stock or 2 cups chicken stock
4 teaspoons ground cumin
3 -4 dashes TABASCO® brand Chipotle Pepper Sauce (optional)
2 tablespoons extra virgin olive oil
14 ounces canned diced tomatoes (do not drain liquid)

Steps:

  • Sauté the carrots, onion, and celery in the olive oil until they start to caramelize a bit.
  • Add the garlic about a minute before the vegetables are finished sautéing.
  • Add the red lentils, and stir until mixed with the vegetables.
  • Add the stock, tomatoes and juice, cumin, and Tabasco, if using.
  • Bring to a simmer over medium heat and reduce heat to medium low.
  • Simmer until the lentils are tender, about 25 minutes.
  • If the liquid all evaporates and the lentils are not done, add a little water to keep the simmer going.

CURRIED LENTILS AND VEGETABLES



Curried Lentils And Vegetables image

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 16

8 ounces (1 heaping cup) red lentils (available in health-food stores and Indian food stores)
8 ounces onion
1 teaspoon minced garlic
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon mild to hot chili powder
1/4 teaspoon cardamom
1/8 teaspoon ground cloves
1/4 teaspoon cinnamon
1 small-to-medium head of caulfilower, broken into floret (about 4 1/2 cups)
1 cup chicken or vegetable broth or stock
3 ounces tomato paste
1/2 cup roasted cashews
1/2 cup low-fat or no-fat yogurt

Steps:

  • Bring lentils to boil in plenty of water to cover in covered pot. Cook about 10 minutes, until soft. Drain and reserve liquid.
  • Peel and coarsely chop onion and saute with garlic in hot oil until soft.
  • Reduce heat and add coriander, cumin, turmeric, chili powder, cardamom, cloves and cinnamon. Stir well.
  • Add florets to the onion mixture with stock and tomato paste. Stir well to mix. Cover and cook until cauliflower is tender, about 8 to 10 minutes.
  • Stir in lentils, adding liquid from lentils if necessary to thin a little.
  • Stir in cashews and serve with yogurt on the side.

Nutrition Facts : @context http, Calories 997, UnsaturatedFat 31 grams, Carbohydrate 107 grams, Fat 43 grams, Fiber 18 grams, Protein 53 grams, SaturatedFat 9 grams, Sodium 451 milligrams, Sugar 17 grams, TransFat 0 grams

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