Lentil Mushroom And Spinach Stew Recipes
SPINACH LENTIL STEW
When my children requested more vegetarian dishes, this chunky stew became a favorite. Red wine vinegar perks up the flavor and carrots add color. We like to ladle helpings over cooked rice. -Alice McEachern of Surrey, British Columbia
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes., Add the carrots, tomatoes and spinach; return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until lentils are tender. Stir in vinegar. Discard bay leaf.
Nutrition Facts : Calories 168 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1123mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 10g fiber), Protein 10g protein.
LENTIL STEW WITH SPINACH AND POTATOES
This recipe makes a very hearty and healthy vegetarian main dish. It's based on a recipe I found in an old Bon Appetit magazine. The original recipe calls for a 1/4 tsp of cayenne pepper as well which you can add if you like spice. Recipe can easily be doubled to serve 6-8. It freezes well too.
Provided by blucoat
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in heavy large saucepan over medium heat. Add garlic and onion and stir 30 seconds. Add vegetable broth and lentils; bring to boil. Reduce heat, cover and simmer 10 minutes. Add potatoes; cook uncovered until potatoes and lentils are tender, stirring occasionally, about 15 minutes.
- Meanwhile, grate 1/2 teaspoon peel from lemon; squeeze enough juice from lemon to measure 2 tablespoons. Add lemon peel, lemon juice, spinach, cumin, thyme, and cayenne to stew. Cover and simmer stew until spinach wilts and is cooked through, about 2 minutes. Mix in mint. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.).
- Spoon stew into large soup bowls. Sprinkle feta cheese over, if desired.
Nutrition Facts : Calories 177.5, Fat 7.4, SaturatedFat 1, Sodium 47.9, Carbohydrate 23.1, Fiber 6.7, Sugar 2.2, Protein 7.3
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