SWEET POTATO LENTIL STEW
I fell in love with the spicy aromas in this slow-cooked lentil stew. Add whatever ingredients you have on hand, like zucchini, spinach, kale and corn. -Heather Gray, Little Rock, Arkansas
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 3-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 5-6 hours or until vegetables and lentils are tender. Stir in cilantro.
Nutrition Facts : Calories 290 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 662mg sodium, Carbohydrate 58g carbohydrate (16g sugars, Fiber 15g fiber), Protein 15g protein.
LENTIL AND SWEET-POTATO STEW
The yogurt makes a cool, creamy counterpoint to this mildly spicy soup made with protein-packed dried lentils. As a budget bonus, this recipe makes enough to have a cup or two for lunch the next day.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h
Number Of Ingredients 14
Steps:
- In a large saucepan, heat oil over medium-high. Add onion, carrots, celery, and bay leaf. Cook, stirring, until vegetables are softened, 5 to 7 minutes. Add garlic and curry powder and cook until fragrant, about 1 minute more.
- Add 7 cups of water and lentils. Bring to a boil, reduce to a simmer, cover, and cook 10 minutes. Add potatoes and continue to cook, covered, until lentils and potato are just tender, about 15 minutes.
- Add green beans and tomatoes with juice. Cook until warmed through, 2 to 4 minutes. Remove bay leaf. Add cilantro; season with salt and pepper. Serve with yogurt.
GREEN LENTIL AND SWEET POTATO STEW
Green lentil and sweet potato stew is a fantastic one pot family meal. Comforting, filling and tasty this delicious hearty stew will stick to your bones!
Provided by Neil
Categories Dinner
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pot over a medium heat and sauté the onion and garlic for 3 - 4 minutes.
- Add the green lentils, sweet potato, chopped tomatoes, stock, paprika and Worcestershire sauce to the pot. Stir well, bring to the boil then turn down to simmer and cook for about 45 minutes, stirring every now and then until the lentils are cooked. Add more boiled water from a kettle if stew needs more liquid. Season to taste.
- Serve with the parsley sprinkled over and some crusty bread.
Nutrition Facts : Calories 522 kcal, Carbohydrate 47.2 g, Protein 10.8 g, Fat 33.2 g, SaturatedFat 5.3 g, Sodium 664.6 mg, Fiber 6.2 g, Sugar 15.6 g, UnsaturatedFat 11.4 g, ServingSize 1 serving
SPICY LENTIL AND SWEET POTATO STEW WITH CHIPOTLES
The sweetness of the sweet potatoes infuses this Mexican-inspired lentil dish along with the heat of the chipotles, which also have a certain sweetness as well because of the adobo sauce they're they are packed in. The combination, with the savory lentils, is a winner.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring often, until it softens, about 5 minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic smells fragrant, about 30 seconds, and add the ground cumin seeds and carrots. Stir together for a minute, then add the lentils, water, sweet potatoes, chipotles, tomato paste, salt to taste and the bay leaf. Bring to a boil, reduce the heat, cover and simmer 40 to 45 minutes, until the lentils and sweet potatoes are tender and the broth fragrant. Taste and adjust seasoning. Stir in the cilantro or parsley, simmer for another minute, and serve, passing lime wedges so diners can season their lentils with a squeeze of lime juice if desired.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 2 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 614 milligrams, Sugar 3 grams
LENTIL SWEET POTATO & SPINACH STEW
Savor meatless Monday with this lentil sweet potato & spinach stew from Elle. Lentils provide a great source of protein and iron for vegetarians and vegans, and add so much body to this stew. The orange veggies add the perfect amount of sweet to balance the spice without a pinch of added sugar. This stew can be made ahead of time and frozen for convenient reheating.
Provided by donna.turner15
Categories < 4 Hours
Time 1h45m
Yield 4 1.5 cup servings, 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine the lentils, vegetable broth, water, onion, garlic cloves and bay leaf in a large soup pot or Dutch oven and bring to a boil. Rub saffron between your fingers and add to the pot, along with the turmeric. Stir, reduce the heat, add salt to taste, cover and simmer for 30 minutes.
- After 30 minutes, add the remaining ingredients except the spinach. Return to a simmer, cover and simmer an additional 25-30 minutes, until the lentils and vegetables are tender.
- Remove the onion, garlic cloves and bay leaf and salt/pepper to taste. Stir the spinach into the hot stew a 5-7 minutes before serving to allow it to wilt.
Nutrition Facts : Calories 289, Fat 1.1, SaturatedFat 0.2, Sodium 224.1, Carbohydrate 53.1, Fiber 22.3, Sugar 7, Protein 18.4
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