Lentilstewwithamediterraneantwist Recipes

LENTIL STEW

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.

LENTIL STEW

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.

LENTIL STEW WITH A MEDITERRANEAN TWIST

Steps:

• Cut/dice the red skin potatoes into approx 1/2-inch-ish cubes, with skin still on. I generally use smaller golfball-to-racquetball sized potatoes. Grate the zest from 2 small -to-medium lemons into a dish, and then juice the lemons, a little extra juice/zest (beyond wht the recipe calls for) is okay.
• In a large pot heat olive oil over medium heat. Add the garlic, stirring for 30 seconds over medium heat. Add the chicken stock and the lentils, and bring to a boil.
• Reduce heat, cover, and simmer for at least 10 minutes.
• Add the potatoes, cook uncovered for 20 minutes, stirring occasionally.
• Sample the lentils, checking every few minutes for soft smooth texture, replace cover and simmer till the lentil texture is as soft as you prefer.
• Add the lemon juice, zest, and spinach. Simmer for 3-5 minutes or until the spinach wilts. Fold in the mint and parsley. Adjust the seasonings (salt & pepper to taste).
• Serve with crumbled feta.
• Notes: 1/4 cup chopped tomatoes can also be added with the lentils & chicken stock at the first stage - I like it better without the tomatoes, but I thought I'd note that variation if you are tomato-inclined.

STEWED LENTILS AND TOMATOES

Steps:

• Heat the oil in a large saucepan. Add the onions, carrots and fennel and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
• Meanwhile, rinse and pick over the lentils to make sure there are no stones in the package.
• Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.

VEGETABLE LENTIL STEW

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.

MEDITERRANEAN LENTIL SALAD

Steps:

• In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
• Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.

STEWED LENTILS

Steps:

• Place medium saucepan over medium heat, and add the olive oil. When hot, add celery, carrots, and shallot, and saute until the chopped shallot is translucent, about 2 minutes. Add the garlic, bay leaf, and lentils, and stir to combine. Add the chicken stock, increase heat to high, and bring to a simmer.
• Reduce heat to medium low, simmer for 20 minutes, and add the rosemary. Continue cooking until the lentils are tender, about 10 minutes more. Stir in the salt, pepper, and scallions. Remove the rosemary sprig and bay leaf before serving.

FRENCH-LENTIL AND SAUSAGE STEW

Steps:

• Heat 2 tablespoons oil in a large saucepan over medium-high heat until hot but not smoking. Brown sausage, about 6 minutes. Transfer to a bowl.
• Add onion, carrots, celery, and garlic to pan; cook, stirring occasionally, until softened, about 5 minutes.
• Stir in the lentils, stock, 3 1/2 cups water, bay leaf, 1 teaspoon rosemary, and remaining 2 tablespoons oil; season with salt. Bring stew to a boil. Reduce heat to medium-low, and simmer until lentils are just tender, about 50 minutes.
• Return sausage to the pan; cook until heated through, about 5 minutes. Stir in remaining 2 teaspoons rosemary. Season stew with salt and pepper.