Lentil Stew Recipes

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LENTIL STEW



Lentil Stew image

This hearty stew is a favorite with our family, along with a basket of homemade breadsticks. Since lentils don't require the long soaking time that dried beans do, you can begin making this dish just an hour before supper-not the night before!-Carol Wolfer, Lebanon, Oregon

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 10

1 cup dried lentils, rinsed
2-1/2 cups water
2 teaspoons beef bouillon granules
1/2 pound ground beef, cooked and drained
2 medium carrots, sliced
2 cups tomato juice
1/2 teaspoon dried oregano
1/2 cup chopped onion
2 celery ribs, chopped
1 garlic clove, minced

Steps:

  • In a large saucepan, bring the lentils, water and bouillon to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the remaining ingredients. Return to a boil; reduce heat and simmer 20-30 minutes longer or until lentils and vegetables are tender.

Nutrition Facts : Calories 200 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 628mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 11g fiber), Protein 17g protein.

LENTIL STEW



Lentil Stew image

My mother is from Seville, Spain and made this for us growing up. It is great in the winter and when you are sick.

Provided by Michele

Categories     Soups, Stews and Chili Recipes     Stews

Time 50m

Yield 12

Number Of Ingredients 7

7 medium potatoes, chopped
1 (28 ounce) can diced tomatoes
1 large onion, chopped
2 cloves garlic, minced
1 pound Polish sausage, sliced
1 (16 ounce) package lentils
salt and pepper to taste

Steps:

  • Place the potatoes, tomatoes, onion, garlic, and sausage in a large pot with enough water to cover. Bring to a boil, and cook 15 minutes.
  • Stir lentils into the pot. Add more water if necessary to just cover all ingredients. Season with salt and pepper. Bring to a boil. Reduce heat to medium-low, and continue cooking 20 minutes, stirring occasionally, until lentils are tender.

Nutrition Facts : Calories 347 calories, Carbohydrate 44.7 g, Cholesterol 26.5 mg, Fat 11.4 g, Fiber 10.8 g, Protein 17 g, SaturatedFat 4 g, Sodium 456.7 mg, Sugar 4.9 g

LENTIL STEW



Lentil Stew image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

3 tablespoons oil or other fat
2 pounds ground meat or sausage, optional
1 cup diced onion, shallot or leek
3 large ribs celery, sliced thin
2 carrots, cut into disks
2 cloves garlic, minced
1 teaspoon your favorite ground spice
1 pound brown or green dried lentils, rinsed
1 teaspoon your favorite dried herb
2 potatoes, cut into large chunks
Splash of vinegar, any type on hand
Fried eggs, if you like, for topping

Steps:

  • Heat a large pot over medium heat and add the oil. When hot, add the meat if using and brown for 3 to 5 minutes. Add the onions, celery, carrots, garlic and spice and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
  • Add 6 cups water and scrape up any brown bits from the bottom of the pot. Add the lentils and herb and bring to a simmer. Add the potatoes and simmer until the lentils and vegetables are tender, about 45 minutes. Add a splash of vinegar to taste and serve the stew in bowls. A fried egg on top would be delightful.

EASY LENTIL STEW



Easy Lentil Stew image

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

1 cup dry lentils
3 1/2 cups chicken broth (I use College Inn)
1 (14 1/2 ounce) can of peeled Italian tomatoes (cut up)
1 cup peeled chopped potato
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 cup chopped celery (optional)
1 tablespoon dried parsley
1 tablespoon dried basil (crushed)
1 garlic clove (minced)
1 dash pepper

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 STEW WITH PUMPKIN OR SWEET POTATOES



Lentil Stew With Pumpkin or Sweet Potatoes image

This easy, subtly seasoned stew is an adaptation of a Moroccan recipe by Kitty Morse, from her lovely book "The Vegetarian Table: North Africa." Whether you choose to use sweet potatoes or winter squash, you'll be using vegetables with a great deal of vitamin A.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, weekday, soups and stews, appetizer, main course

Time 1h

Yield Serves six

Number Of Ingredients 15

1/2 pound (1 heaped cup) lentils, rinsed and picked over
6 cups water, vegetable stock or chicken stock
1 medium onion, cut in half
2 garlic cloves, peeled and crushed
1 bay leaf
Pinch of saffron
1/2 teaspoon turmeric
20 sprigs cilantro, tied into a bunch
Salt
1 teaspoon ground ginger
2 medium or 1 large carrot, peeled and cut into 1/4-inch dice
1/2 pound winter squash (such as pumpkin or butternut squash) or sweet potato, peeled and cut into 1/4-inch dice
3 tablespoons tomato paste
Freshly ground pepper
2 to 3 tablespoons chopped flat-leaf parsley

Steps:

  • Combine the lentils, water or stock, onion, garlic cloves and bay leaf in a large soup pot or Dutch oven. Bring to a boil. Rub the saffron between your fingers and add to the pot, along with the turmeric and the cilantro. Reduce the heat, add salt to taste, cover and simmer 30 minutes.
  • Remove the onion and garlic cloves from the pot, and add the remaining ingredients except the parsley. Bring back to a simmer, cover and simmer 30 minutes or until the lentils and vegetables are tender. Discard the cilantro bundle, taste and adjust seasonings. Just before serving, stir in the parsley.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 1 gram, Fiber 7 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 871 milligrams, Sugar 5 grams, TransFat 0 grams

VEGETABLE LENTIL STEW



Vegetable Lentil Stew image

This delicious stew is nothing but good for you! The chunky mixture, seasoned with chili powder and cumin, is chock-full of hearty beans, lentils and other veggies. Steaming bowls of it make a warm and satisfying supper. -Vi Toews, Bluffton, Alberta

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 13 servings.

Number Of Ingredients 20

4 cups reduced-sodium V8 or tomato juice
2 cans (14-1/2 ounces each) Italian stewed tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 medium carrots, thinly sliced
2 medium potatoes, cubed
1 large onion, chopped
1 green pepper, chopped
1 sweet red pepper, chopped
1 cup dried lentils, rinsed
2 tablespoons minced fresh parsley
2 tablespoons chili powder
2 teaspoons dried basil
1 teaspoon garlic powder
1 teaspoon ground cumin
1 package (10 ounces) frozen chopped spinach, thawed
TOPPING:
1/2 cup reduced-fat sour cream
1/2 cup reduced-fat plain yogurt
2 tablespoons minced chives

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.

Nutrition Facts : Calories 216 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 392mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 12g fiber), Protein 12g protein. Diabetic Exchanges

GOLDEN LENTIL STEW



Golden Lentil Stew image

This slightly sweet Moroccan chickpea and lentil stew, known as harira, is brightened by spices and lemon.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 25

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1/2 cup dried chickpeas, soaked in water overnight
8 cups homemade or low-sodium store-bought vegetable stock
4 cups water
3 garlic cloves, minced
2 tablespoons finely chopped fresh cilantro, plus 1 tablespoon coarsely chopped
3 teaspoons coarse salt
4 celery stalks, finely chopped
4 ripe tomatoes, peeled and chopped
1 cup yellow lentils, rinsed
1 tablespoon tomato paste
1 tablespoon fresh lemon juice
1 cinnamon stick
1/2 teaspoon sweet paprika
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground cloves
5 ounces orzo or vermicelli, broken into pieces
1/2 cup chopped, pitted dates
2 tablespoons coarsely chopped fresh flat-leaf parsley, plus whole leaves for garnish
1 lemon, cut into wedges

Steps:

  • Heat oil in a Dutch oven over medium heat. Add onion, and cook 5 minutes. Add chickpeas, stock, and water, and simmer until tender, about 45 minutes.
  • Mash garlic, finely chopped cilantro, and salt into a paste. Add garlic paste, celery, tomatoes, lentils, tomato paste, lemon juice, and spices to pot. Simmer until lentils are tender, 30 to 40 minutes.
  • Add pasta and dates, and cook, stirring occasionally, until pasta is al dente, about 10 minutes. Stir in coarsely chopped cilantro and parsley. Garnish with parsley leaves, and serve with lemon wedges.

CREAMY LENTIL STEW



Creamy Lentil Stew image

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

3 tablespoons unsalted butter
1 medium yellow onion, chopped
2 carrots, peeled and cut into a 1/4-inch dice
2 celery stalks, peeled and cut into a 1/4-inch dice
1 tablespoon minced garlic (from 3 cloves)
1 tablespoon minced fresh ginger (from a 1-inch piece)
3 thyme sprigs
1 tablespoon curry powder, such as Madras
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground pepper
1 can (14.5 ounces) diced fire-roasted tomatoes
1/2 cup dried red, pink, or yellow lentils
1 quart low-sodium vegetable broth or water
1 cup coconut milk
1 tablespoon fresh lemon juice, plus more to taste
Chopped cilantro and/or scallions, for serving
Poached or fried eggs, for serving (optional)
Plain yogurt, chopped roasted pistachios, and/or extra-virgin olive oil, for serving (optional)

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.

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