Lentil Spinach Stew Recipes

SPINACH LENTIL STEW

Spinach Lentil Stew image

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

Ingredients

1/2 cup chopped onion
1 tablespoon vegetable oil
2 garlic cloves, minced
5 cups water
1 cup lentils, rinsed
4 teaspoons vegetable or chicken bouillon granules
3 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
1 cup chopped carrots
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 tablespoon red wine vinegar

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

Lentil Stew with Spinach and Potatoes image

Reflecting the cuisines of Israel and the surrounding Mediterranean Middle Eastern countries, this meatless stew is seasoned with mint and lemon. Serve it with sesame seed rolls and a tomato and cucumber salad; have pistachio ice cream for dessert.

Categories Soup/Stew Leafy Green Potato Vegetarian Spinach Lentil Fall Winter Healthy Vegan Bon Appétit

Yield 2 Servings; Can Be Doubled

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
2 large garlic cloves, chopped
3 cups canned vegetable broth
1 cup lentils, rinsed, picked over
8 ounces red-skinned potatoes, cut into 1/2-inch pieces
1 lemon
6 ounces torn fresh spinach leaves (about 8 cups)
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh mint
Crumbled feta cheese (optional)

Steps:

Heat olive oil in heavy large saucepan over medium heat. Add garlic 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 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.

LENTIL-SPINACH STEW

Lentil-Spinach Stew image

If you're a spinach lover, you're gonna love this hearty stew! Choose plump-looking lentils and discard any that are shriveled or have spots.

Provided by BeccaB3c

Categories Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 cup dry lentils
1 medium onion, chopped (1/2 cup)
2 garlic cloves, minced
1 tablespoon cooking oil
4 cups water
1 (7 1/2 ounce) can tomatoes, cut up
4 teaspoons instant vegetable bouillon granules or 4 teaspoons chicken bouillon granules
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/4 teaspoon fennel seed, crushed
1/4 teaspoon pepper
1 bay leaf
2 medium carrots, chopped (1 cup)
1 (10 ounce) package frozen chopped spinach
1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar

Steps:

Rinse lentils; set aside.
In a large saucepan or Dutch oven cook onion and garlic in hot oil till tender but not brown.
Stir in lentils, water, tomatoes, bouillon granules, Worcestershire sauce, salt, thyme, fennel seed, pepper, and bay leaf.
Bring to a boil; reduce heat, cover and simmer for 20 minutes.
Add carrots and frozen spinach.
Bring to a boil, breaking up spinach with a fork; reduce heat.
Cover and simmer about 15 minutes more or till lentils are tender.
Stir in vinegar, and discard bay leaf.
To serve, ladle stew into individual bowls.

Nutrition Facts : Calories 261.6, Fat 4.7, SaturatedFat 0.8, Sodium 417.6, Carbohydrate 41.3, Fiber 18.9, Sugar 6, Protein 16.3

LENTIL STEW WITH SPINACH AND POTATOES

Lentil Stew With Spinach and Potatoes image

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

Ingredients

2 tablespoons olive oil
2 large garlic cloves, chopped
1/2 medium onion, chopped (optional)
3 cups canned vegetable broth
1 cup lentils, rinsed, picked over
8 ounces red potatoes, cut into 1/2-inch pieces
1 lemon
6 ounces torn fresh spinach leaves (about 8 cups) or 6 ounces fresh kale (about 8 cups)
3/4 teaspoon cumin
3/4 teaspoon thyme
1/4 teaspoon cayenne pepper (optional)
1/4 cup chopped of fresh mint
crumbled feta cheese (optional)

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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