EASY LENTIL STEW
This is a yummy Lentil Stew made with mostly what is in your pantry. It is only four servings so you won't have tons left over. Simple but delicious!
Provided by Mimi in Maine
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse and drain the dry lentils.
- In a saucepan combine the lentils, chicken broth, tomatoes, potatoes, carrots, celery, parsley, basil, garlic, and pepper.
- Simmer for 45-50 minutes untils lentils and vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 269.1, Fat 2.1, SaturatedFat 0.5, Sodium 677.8, Carbohydrate 44.3, Fiber 17.8, Sugar 6.2, Protein 19
LENTIL AND PASTA STEW
Warm up with a big bowl of this stick-to-your-ribs stew that's chock-full of chopped smoked sausage, hearty veggies and tender lentils. It's terrific with oven-fresh baked bread. -Geraldine Saucier, Albuquerque, New Mexico
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- Brown kielbasa in oil and butter in a large skillet. Add the potatoes, carrots, celery and onion. Cook and stir for 3 minutes over medium heat. Transfer to a 4- or 5-qt. slow cooker. Stir in the broth, lentils, tomatoes, bay leaf, pepper and salt., Cover and cook on low for 8-10 hours or until lentils are tender. Cook pasta according to package directions; drain. Stir pasta into slow cooker. Discard bay leaf. Sprinkle servings with cheese.
Nutrition Facts : Calories 364 calories, Fat 18g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 1021mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 9g fiber), Protein 15g protein.
CREAMY LENTIL STEW
Give lentil soup a refreshing twist with red, pink, or yellow varieties. After a simmer with garlic, ginger, thyme, and cinnamon, blend a third of the stew and pour it back in along with some coconut milk to to add body and richness.
Provided by Greg Lofts
Categories Gluten-Free Recipes
Time 45m
Number Of Ingredients 19
Steps:
- Melt butter in a small pot or large saucepan over medium heat. When foam subsides, add onion, carrots, and celery and cook, stirring occasionally, until vegetables are beginning to soften but not developing any color, 8 to 10 minutes. Stir in garlic, ginger, thyme, spices, 2 teaspoons salt, and 1/4 teaspoon pepper; cook until fragrant, about 1 minute.
- Add tomatoes, lentils, and broth. Bring to a boil, then reduce heat to low, cover, and simmer until lentils are tender and creamy, 15 to 18 minutes. Remove and discard thyme. Transfer about one-third of soup to a blender; purée until smooth. (Be careful blending the hot liquid: Remove feed cap from blender lid and cover with a kitchen towel to let steam escape; or pulse several times with an immersion blender directly in pot to partially purée.) Stir purée back into pot, with coconut milk and lemon juice. Serve with any combination of serving suggestions.
LENTIL AND BEEF STEW
A hearty ground beef and lentil stew that can be served alone or over pasta or rice.
Provided by Mike Pellerin
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h50m
Yield 10
Number Of Ingredients 18
Steps:
- Heat a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and bell peppers to the pot and saute until slightly caramelized, 7 to 10 minutes. Add garlic and saute until fragrant, 1 to 2 minutes.
- Stir 2 cups water, beef broth, tomatoes, lentils, mushrooms, tomato paste, vinegar, red pepper flakes, basil, oregano, and black pepper into the pot. Bring to a boil. Reduce heat and let simmer, uncovered, stirring frequently, until lentils are tender, about 1 hour. Add boiling water as needed to keep lentils from sticking.
Nutrition Facts : Calories 227.6 calories, Carbohydrate 26.5 g, Cholesterol 28.4 mg, Fat 6.2 g, Fiber 10.7 g, Protein 17.5 g, SaturatedFat 2.3 g, Sodium 318.5 mg, Sugar 5.7 g
LENTIL STEW A LA FEZ
Borrowing the layering of flavors and spice combinations from North Africa, this vegetarian stew is simple, economical and delicious. Partially cooking the lentils ahead gives them an extra flavor base making it well worth the effort.
Provided by justcallmetoni
Categories Stew
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Place lentils, water, tumeric, ginger and nutmeg in a medium saucepan and bring to a boil; reduce to a simmer and cook uncovered for 20 minutes. At the end of 20 minutes your lentils will be still firm and
- you will have very little water left in the pot, the lentils finish cooking with the stew.
- At the point your lentils have been cooking 15 minutes, place olive oil in a large saucepan over medium heat. Add onions, carrots, celery and fennel. Cook for 5 minutes until vegetables begin to soften. Add garlic and cook another 30 seconds.
- Mix the lentils into the vegetables in the larger pot and stir well.
- Add the remaining ingredients, stir again and simmer for 20-30 minutes.
- If the stew seems dry, add additional vegetable stock or water.
- When ready to serve, season with salt and pepper to taste. Sprinkle chopped fennel fronds on top.
- Serve hot on couscous or rice.
Nutrition Facts : Calories 405.5, Fat 4.8, SaturatedFat 0.7, Sodium 336.1, Carbohydrate 74.7, Fiber 22.7, Sugar 7.9, Protein 18.8
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