Lentil Vegetable Pottage Recipes

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ONE-POT VEGETABLES AND LENTIL RECIPE



One-Pot Vegetables and Lentil Recipe image

This easy lentils recipe is straight from my mother's Mediterranean kitchen. It's every bit a vibrant, healthy and satisfying meal!

Provided by Sweet Basil

Categories     100 Family Favorite Easy Healthy Recipes

Time 45m

Number Of Ingredients 19

1 1/2 cups green lentils
olive oil
1/2 yellow onion (, diced)
2 cloves garlic (, minced)
1 zucchini squash (, diced)
1 bulk carrot (, diced)
2 celery stalks (, chopped)
1 russet potato (, diced)
salt and pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric powder
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper ((optional))
3 cups canned diced tomatoes
2 1/2 cups water
1 cup chopped fresh parsley (, stems removed)
lime wedges to serve
bread to serve

Steps:

  • Place the lentils in a bowl and cover with water. Soak for 15 minutes or so, then drain.
  • Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot.
  • Add the onions, garlic, and remaining vegetables.
  • Cook on medium-high heat, stirring occasionally until the vegetables have softened (about 5-7 mins).
  • Stir in the lentils, salt and pepper and the remaining spices.
  • Add the tomatoes and water.
  • Bring everything to a boil for 5 mins, stirring occasionally.
  • Reduce the heat to low; cover and let simmer for 20 mins or until the vegetables and lentils are cooked to tender. Taste and adjust the spices to your liking.
  • Serve hot with your favorite crusty bread or some warm pita!

Nutrition Facts : ServingSize 1 g, Calories 247 kcal, Carbohydrate 43 g, Protein 12 g, Fat 5 g, SaturatedFat 1 g, Sodium 366 mg, Fiber 14 g, Sugar 10 g, UnsaturatedFat 4 g

LENTIL RICE AND VEGGIE BAKE



Lentil Rice and Veggie Bake image

This delicious vegan recipe can be quickly thrown together from things you probably already have in the kitchen.

Provided by AMEZELL

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 6

Number Of Ingredients 15

½ cup uncooked long grain white rice
2 ½ cups water
1 cup red lentils
1 teaspoon vegetable oil
1 small onion, chopped
3 cloves garlic, minced
1 fresh tomato, chopped
⅓ cup chopped celery
⅓ cup chopped carrots
⅓ cup chopped zucchini
1 (8 ounce) can tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground cumin
salt and pepper to taste

Steps:

  • Place the rice and 1 cup water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Place lentils in a pot with the remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat the oil in a skillet over medium heat, and stir in the onion and garlic. Mix in tomato, celery, carrots, zucchini, and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender.
  • In a casserole dish, mix the rice, lentils, and vegetables. Top with remaining tomato sauce, and sprinkle with remaining basil, oregano, and cumin.
  • Bake 30 minutes in the preheated oven, until bubbly.

Nutrition Facts : Calories 187 calories, Carbohydrate 35.1 g, Fat 1.5 g, Fiber 8.1 g, Protein 9.7 g, SaturatedFat 0.2 g, Sodium 211.5 mg, Sugar 4.6 g

LENTIL VEGETABLE POTTAGE



Lentil Vegetable Pottage image

From "Complete Candida Yeast Guidebook" by Jeanne Marie Martin. I changed the recipe a little: less celery, more carrots, a little more salt. I don't use the onion, garlic or bell peppers, personal preference. The Homemade Boullion Cubes and Vegetable Broth Powder are recipes in the same book. They look time and labor intensive and I haven't made them yet - I skip them and put in the tamari. She suggests simmering the tamari to kill any yeast or mold in it, but I don't know why you would have to in this recipe, since the tamari is cooked for at least 15 minutes.

Provided by Jetta

Categories     Lentil

Time 1h30m

Yield 5-6 serving(s)

Number Of Ingredients 17

5 cups water or 5 cups broth
3 stalks celery hearts, chopped in 1/4-inch moons
5 -6 medium carrots, sliced in 1/4-inch rounds
1 large onion, chopped small
2 garlic cloves, minced
2 tablespoons butter or 2 tablespoons natural oil
2 homemade bouillon cubes or 2 tablespoons simmered tamari soy sauce
1/4 cup finely chopped parsley or 3 teaspoons dried parsley
1 1/2 teaspoons sea salt
1 teaspoon basil
1 teaspoon homemade vegetable stock powder
1/2 teaspoon dill weed
1/2 teaspoon oregano
1/2 teaspoon thyme
1/8 teaspoon cayenne
1 red bell pepper, chopped small (optional)
gomashio (optional topping)

Steps:

  • Combine lentils, liquid and veggies (except bell pepper) in a large pot and bring to a boil on high heat.
  • Simmer for about 1 hour on low heat, until lentils are tender.
  • Add all other ingredients (including bell pepper, but not gomashio) to pot, stir and simmer 15-25 minutes, stirring every once in a while.
  • If you want to, you can blend 1-2 cups of the soup and add it back in with the rest of the soup.
  • Correct spices to taste.
  • Serve hot with gomashio sprinked on top, if desired.
  • May be kept in fridge 5-7 days or frozen.

HILDEGARDE'S LENTIL POTTAGE (A CIVET)



Hildegarde's Lentil Pottage (A Civet) image

This yummy peri-oid stew is very practical for camping, as spoilage of the ingredients is not such a worry. It started as a recipe for mjudra (mujaddara, also known as koshary and khichri. In fact, there is a recipe for khichri in Cariadoc's miscellany from Ain i Akbari, a 16th century book written during the reign of the Moghul emperor Akbar). Mjudra is an ancient middle eastern dish, and often said to be the recipe for Esau's "mess of pottage". As I make it, however, it is no longer appropriate for Moslems, due to the smoked sausage. If you omit the sausage, use a vegetarian broth instead of a chicken broth, and margarine instead of butter, this is an excellent vegan dish. When made for a camping event, the first two steps (onion/cabbage and lentils) can be done ahead of time and stored in the cooler. The soup can then be made on a camp stove or over the camp fire. With 3 smoked sausages, this can serve more than a dozen hearty eaters.

Provided by Lelandra

Categories     Low Protein

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons butter
2 tablespoons olive oil
4 cups sliced onions
1/4 head cabbage, shredded (or part of a bag)
5 cups water
2 cups lentils
6 cups water
6 chicken bouillon cubes
1 cup rice (uncooked)
1 1/2 teaspoons salt
2 teaspoons ground cumin
1/2 teaspoon pepper
1 smoked sausage

Steps:

  • In the dutch oven over a slow heat, heat butter and olive oil until butter melts. Add onion and cabbage and cook slowly about 20 minutes stirring occasionally. You want the onions browned (carmelizing but not burnt!). Set them aside.
  • At the same time, in another pot, bring water and lentils to boiling, cover and simmer about 20 minutes. Drain the lentils and set aside.
  • Put 6 cups water and the bouillon cubes inches Dump in the lentils and onions and cabbage, add rice and spices Cover and cook over slow fire until the rice has absorbed water and cooked.
  • Take the pot off the fire to cool a bit and grill the sausages. Cut them up into 1-1 1/2 inch slices and put them in the pottage as well.

VEGGIE-PACKED LENTIL LOAF RECIPE BY TASTY



Veggie-Packed Lentil Loaf Recipe by Tasty image

Here's what you need: flax meal, water, olive oil, carrot, celery, onion, cremini mushroom, garlic, red bell pepper, tomato paste, salt, pepper, dried parsley, dried thyme, soy sauce, vegan worcestershire, lentils, brown rice, quick-cook oats, ketchup, maple syrup

Provided by Rachel Gaewski

Categories     Dinner

Yield 4 servings

Number Of Ingredients 21

2 tablespoons flax meal
6 tablespoons water
olive oil, to taste
1 carrot, diced
1 stalk celery, diced
½ cup onion, diced
2 cups cremini mushroom, diced
3 cloves garlic, minced
½ cup red bell pepper, diced
2 tablespoons tomato paste
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon dried parsley
½ teaspoon dried thyme
1 tablespoon soy sauce
1 tablespoon vegan worcestershire
2 cups lentils, cooked
¾ cup brown rice, cooked
¾ cup quick-cook oats
¼ cup ketchup
1 teaspoon maple syrup

Steps:

  • To make the flax eggs, combine the flax meal and water in a small bowl and mix well. Set aside for at least 10 minutes.
  • Preheat the oven to 350°F (175°C).
  • In a large saucepan, heat a bit of olive oil over medium heat. Once the oil begins to shimmer, add the carrot and celery and cook until lightly browned, 2-3 minutes.
  • Add the onion and mushrooms. Cook another 3-4 minutes, until the onions are semi-translucent.
  • Add another drizzle of olive oil to the pan, then add the garlic, bell pepper, and tomato paste. Cook for 2 more minutes, until the tomato paste is slightly browned.
  • Add the salt, pepper, parsley, and thyme, and cook for 1 more minute, until fragrant.
  • Add the soy sauce and Worcestershire sauce and cook for 2 more minutes, or until the vegetables are tender. Remove the pan from the heat.
  • In a food processor, add the lentils, brown rice, oats, flax eggs, and sautéed vegetables. Pulse 10-12 times until the mixture is slightly chunky.
  • Transfer the mixture to a parchment paper-lined loaf pan and smooth the top with a spatula.
  • To make the glaze, combine the ketchup and maple syrup in a small bowl. Brush half of glaze on top of loaf, reserving the other half for later.
  • Bake the loaf for 45-50 minutes, or until an fork inserted in the middle comes out clean.
  • Brush with the remaining glaze, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 725 calories, Carbohydrate 123 grams, Fat 13 grams, Fiber 17 grams, Protein 32 grams, Sugar 10 grams

LENTIL & ROASTED VEGETABLE SALAD RECIPE BY TASTY



Lentil & Roasted Vegetable Salad Recipe by Tasty image

Here's what you need: butternut squash, brussels sprouts, red onion, olive oil, salt, pepper, green lentil, water, balsamic vinegar, maple syrup, salt, pepper

Provided by Rachel Gaewski

Categories     Lunch

Yield 2 servings

Number Of Ingredients 12

2 cups butternut squash, cubed
2 cups brussels sprouts, quartered
1 red onion, cut into wedges
1 tablespoon olive oil
salt, to taste
pepper, to taste
1 cup green lentil, rinsed
3 cups water, or vegetable broth
3 tablespoons balsamic vinegar
1 tablespoon maple syrup
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 400°F (200°C).
  • Add butternut squash, Brussels sprouts, and red onion to to a parchment paper-lined baking sheet. Season with olive oil, salt, and pepper, and use hands to mix until seasoning is fully distributed.
  • Bake for 20 minutes, flipping halfway through.
  • In a medium saucepan, add lentils and water, and bring to a boil.
  • Reduce heat to a simmer and cover for 20-25 minutes or until lentils are tender. Drain excess water if necessary.
  • When vegetables are finished roasting, transfer to a mixing bowl and add lentils.
  • For the dressing, combine balsamic vinegar, maple syrup, salt, and pepper in liquid measuring cup and whisk until combined.
  • Pour dressing over lentils and vegetables and toss until fully coated.
  • Transfer lentil salad to two containers and refrigerate for up to 5 days.
  • Enjoy!

Nutrition Facts : Calories 600 calories, Carbohydrate 109 grams, Fat 8 grams, Fiber 19 grams, Protein 29 grams, Sugar 20 grams

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