Greek Lentil Stew Recipes

GREEK LENTIL SOUP RECIPE (FAKES SOUPA)

Steps:

• To prepare this Greek lentil soup recipe, start by washing the lentils thoroughly and let them soak in water for about 2 hours. If you like, you can skip this process by adding them into a deep pan along with some water and place over high heat. As soon as they come to the boil, drain them into a colander.
• Place a pan over medium-low heat and add the lentils, the water (warmed), the chopped onions, the chopped garlic and the bay leaves. Simmer with the lid on for about 25 minutes.
• Pour in the olive oil and the red wine vinegar, and season well with salt and pepper. If you prefer your Greek lentil soup to be 'reddened', then add 1 tablespoon of tomato paste.
• Boil the lentil soup for another 15 minutes, until it thickens and check out if they are done; keep in my mind that different kinds of lentils cook at different times.
• Serve this delicious Greek lentil soup with a splash of red wine vinegar and a drizzle of olive oil. Top with some crumbled feta cheese and enjoy!

GREEK LENTIL SOUP (FAKES)

Steps:

• Place lentils in a large saucepan; add enough water to cover by 1 inch. Bring water to a boil and cook for 10 minutes; drain.
• Heat olive oil in a saucepan over medium heat. Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.
• Stir in tomato paste and season with salt and pepper. Cover and simmer, stirring occasionally, until the lentils have softened, 30 to 40 minutes. Add additional water if the soup becomes too thick. Drizzle with 1 teaspoon olive oil and red wine vinegar to taste.

LENTIL STEW

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.

LENTIL STEW

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.

SLOW COOKER MEDITERRANEAN LENTIL STEW

Steps:

• Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
• Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and saute for 30 seconds. Remove from heat and transfer to the slow cooker. Stir. Add tomato paste, salt, and pepper. Stir in spinach.
• Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.

LENTIL STEW

Steps:

• Place the potatoes, tomatoes, onion, garlic, and sausage in a large pot with enough water to cover. Bring to a boil, and cook 15 minutes.
• Stir lentils into the pot. Add more water if necessary to just cover all ingredients. Season with salt and pepper. Bring to a boil. Reduce heat to medium-low, and continue cooking 20 minutes, stirring occasionally, until lentils are tender.

GREEK LENTIL STEW

Steps:

• Spray a large saucepan with cooking spray; heat over medium heat until hot.
• Sauté onion, bell pepper and garlic until tender, about 5 minutes.
• Add potatoes, lentils, tomatoes, stock and seasonings; heat to boiling. Reduce heat and simmer, covered, until lentils are tender, about 25 minutes.
• Add zucchini and green beans; simmer, uncovered, until vegetables are tender and stew is thickened, about 10 minutes. Season to taste with salt and pepper.

GREEK LENTIL SOUP

Steps:

• Wash and pick over the lentils, and put them in a large soup pot with the water and bay leaves. Bring them to a boil, then reduce to a simmer.
• Prepare the onions, celery and carrots, and sauté them in the olive oil until soft and slightly browned in spots. Add them to the lentils when the lentils are getting tender; after about 30 minutes of cooking.
• Dissolve the tomato paste in some of the soup water, and mix it into the soup. Add the salt, pepper and oregano.
• Cook the pasta in plenty of salted, boiling water until almost tender. Drain and add to the soup.
• Wash the Swiss chard well, and shred it finely. Add it to the soup, and simmer until the pasta is tender and the chard is bright green.
• If soup appears to be too dry at this time, add more liquid. (This should be a thick, stew-like soup, but, if heat is too high, there may be too much evaporation).
• When the soup is fully cooked, stir in 2-3 tablespoons lemon juice, or to taste.

GREEK BEEF AND LENTIL STEW

Steps:

• Combine all ingredients except zucchini, salt and pepper in slow cooker; cover and cook on low for 6-8 hours, adding zucchini during last 30 minutes.
• Season to taste with salt and pepper.

CURRIED LENTIL STEW WITH GREEK YOGURT

Steps:

• Put a large pot over medium heat and add 2 tablespoons of the oil. When the oil is shimmering, add the carrot and celery. Cook and stir until the vegetables soften a bit, 3 to 4 minutes. Add the lentils, bay leaf, curry powder, curry paste, and cumin and cook until the lentils are coated and the spices are fragrant, 2 to 3 minutes. Add 1 quart water, increase the heat to high, and bring to a boil. Reduce the heat to low, cover, and simmer until the lentils are tender and the water is absorbed, 20 to 30 minutes.
• Set a large skillet over medium-high heat and add the remaining 2 tablespoons oil. When the oil is shimmering, add the onion. Cook, stirring occasionally, until the onion is soft and caramelized, 8 to 10 minutes. Season with salt and pepper. Reduce the heat to medium, add the honey, and cook until the onion is brown and sticky, 2 to 3 minutes. Add the vinegar and kale. Fold the kale over so it comes in contact with the bottom of the pan and wilts, 2 to 3 minutes; the kale will not be fully cooked at this point.
• Mix the kale mixture into the lentils. Simmer over low heat until the stew is thick, 5 to 8 minutes. Serve the lentil stew in bowls, garnishing each with a dollop of yogurt, some cashews, and a few cilantro leaves.