Lentil And Vegetable Stew Recipes

HEARTY VEGETARIAN LENTIL STEW

Steps:

• Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 15 to 20 minutes. Increase heat to high, add wine, and let it sizzle and bubble for 1 minute. Reduce heat to medium-low, cover, and simmer for 3 minutes.
• Stir in carrots, celery, vegetable broth, diced tomatoes, onion, bell pepper, cabbage, tomato paste, brown sugar, curry powder, garlic, onion powder, salt, pepper, and cumin. Cook, stirring frequently, until flavors are well blended and vegetables are tender, 45 minutes to 1 hour.

VEGETABLE LENTIL STEW

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.

RED LENTIL AND VEGETABLE STEW

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.

LENTIL AND VEGETABLE STEW

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.

VEGETABLE LENTIL STEW

Steps:

• In a large heavy pot, heat oil and cook onions until tender. Stir in green, red peppers and carrots and cook for 2 minutes. Stir in eggplant and zucchini. Add all the spices and toss to coat. Stir in the lentils. Add the wine, tomatoes, oregano and basil. Bring to a boil and reduce heat. Cover and simmer gently for 1 hour. If more liquid is needed, add 1 cup of water. Stir the stew occasionally. When lentils are tender, stir in the beans. Cook for another 20 minutes. Season to taste. Garnish with chopped parsley.

POTATO-LENTIL STEW

Steps:

• In a Dutch oven, saute onion and carrots in oil for 3 minutes. Add the chili powder, garlic, cumin and oregano; cook 1 minute longer., Stir in broth and lentils. Bring to a boil. Reduce heat; cover and simmer for 20 to 22 minutes or until lentils are tender. Stir in the tomatoes, potatoes, beans, salt and pepper. Return to a boil. Reduce heat; cover and simmer 10-15 minutes longer or until potatoes are tender.

RED LENTIL VEGETABLE STEW

Steps:

• Make the stew: Heat oil in a large Dutch oven over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in thyme, garlic, squash, turmeric, lentils, and stock. Bring to a simmer and cook until squash is almost tender when pierced with the tip of a sharp knife, 10 to 12 minutes.
• Stir in chickpeas and kale and simmer until kale is tender, about 5 minutes. Season with salt and pepper.
• Make the yogurt-herb sauce: Stir to combine yogurt, parsley, and lime juice in a small bowl. Season with salt and pepper.
• Ladle stew into a serving bowl and serve dolloped with yogurt sauce. Garnish with parsley sprigs.

LENTIL AND VEGETABLE STEW

Steps:

• Heat oil and fry onions and garlic until softened but not browned.
• Add the potatoes, carrots, celery and lentils. Stir to coat the vegetables with oil.
• Add tomatoes, tomato puree, herbs and vegetable stock.
• Bring to boil, cover and simmer for 40 - 45 minutes, or until the lentils and vegetables are very tender. You might need to add some water at this stage if the stew seems to be too thick.
• Remove bay leaf.
• Mash the lentils and vegetables.
• Ready to serve.
• Freeze in portions what is not going to be used within 2 -3 days.