Curried Red Lentil Stew With Vegetables Recipes

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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 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.

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

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

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 TOMATO AND RED LENTIL STEW



Curried Tomato and Red Lentil Stew image

This is one of the coziest dishes we have ever had-you're definitely gonna want to curl up with this one! Red lentils are simmered with a fragrant combination of onions, ginger, cilantro, and curry powder. Canned tomatoes lend a gentle acidity to the stew while coconut milk gives a creamy richness. Scoop it all up with toasted naan! Cook, relax, and enjoy!

Provided by beta3

Categories     Everyday Cooking     Vegetarian     Soups and Stews     Stew

Time 55m

Yield 6

Number Of Ingredients 13

¼ cup cilantro sprigs
3 tablespoons olive oil, divided, or more to taste
1 large yellow onion, finely chopped
1 tablespoon grated ginger, or to taste
2 ½ teaspoons salt, divided, plus more to taste
2 tablespoons curry powder, or to taste
7 ¾ cups water, divided
1 cup red lentils
1 pint cherry tomatoes
2 tablespoons coconut milk powder
1 (8.8 ounce) package naan bread
1 (8 ounce) package carrots, peeled and grated
½ teaspoon ground black pepper

Steps:

  • Separate cilantro leaves and stems. Chop leaves and set both aside.
  • Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add onion, cilantro stems, ginger, and 1 teaspoon salt. Cook, stirring frequently, until onion is softened, about 6 minutes. Stir in curry powder and cook until fragrant, about 30 seconds.
  • Add 6 cups water and lentils. Use a spoon to scrape any browned bits from the bottom of the saucepan. Bring to a boil, then simmer over medium heat until lentils are nearly tender, about 10 minutes.
  • Add remaining 1 3/4 cups water, cherry tomatoes, and coconut milk powder. Cook over medium-high heat until lentils are very soft and stew is thickened, 10 to 12 minutes. Lightly crush tomatoes with a spoon.
  • Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Lightly brush both sides of naan with 1/2 tablespoon oil and sprinkle with salt. Place on a rimmed baking sheet.
  • Place in the preheated oven and broil until golden brown, about 2 minutes, flipping once halfway through. Transfer to a cutting board and cut into wedges.
  • Add carrots to the stew and cook until softened, about 4 minutes. Remove from the heat and stir in 1 1/2 teaspoons salt, pepper, and 1/2 of the reserved cilantro leaves. Ladle stew into bowls. Drizzle with remaining olive oil and garnish with remaining cilantro leaves. Serve with toasted naan.

Nutrition Facts : Calories 404.7 calories, Carbohydrate 53 g, Cholesterol 4.9 mg, Fat 15.5 g, Fiber 16.5 g, Protein 15.5 g, SaturatedFat 6.4 g, Sodium 1177.5 mg, Sugar 4.6 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.

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Top Asked Questions

How do you cook lentils in stew?
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. “Wonderful stew, can be a vegetarian meal on its own. Or you can add some diced or shredded smoked duck, if you like meat.
What is the best way to make lentils and carrots?
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.
How do you cook lentils and tomatoes together?
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.
How to cook lentils in a crock pot?
Combine stock and flour in a small bowl. Add stock mixture to pan; bring to a boil. Stir in salt and lentils; cook 3 minutes. Remove pan from heat; stir in lime juice. Divide lentil mixture among 4 bowls; top evenly with yogurt and cilantro.

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