Mecklenburger Lentil Stew Recipes

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

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.

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.

SLOW COOKER LENTIL-BEEF STEW

Steps:

• For the spice mix: In a small bowl, combine the basil, garlic powder, paprika, sea salt, cumin and oregano. Mix until well blended.
• For the stew: Combine the flour with 1 tablespoon of the spice mix. Dredge the beef in the seasoned flour mixture, shaking off any excess flour.
• Heat 2 tablespoons of the grapeseed oil in a large saute pan over medium-high heat. In two batches, sear the dredged beef on all sides, adding the remaining 2 tablespoons grapeseed oil before the second batch. Transfer the seared beef to a slow cooker.
• Deglaze the saute pan with 1 cup of the beef broth, scraping up any browned bits left in pan; add to the slow cooker. Then, to the slow cooker, add the remaining beef broth and the carrots, celery, garlic, onions, tomatoes, potatoes, lentils, soy sauce, bouillon, pepper flakes, thyme and bay leaf.
• Cover and cook on low for 12 hours or on high for 8 hours. Remove the bay leaf and thyme sprigs before serving.

EASY LENTIL STEW

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.

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.

BEEF AND LENTIL STEW

Steps:

• Pour flour into a shallow bowl and dust steak with flour. Heat oil in a large skillet over high heat and sear beef on all sides until browned, 3 to 5 minutes. Remove from the skillet and set aside.
• Add carrots, onion, celery, and garlic to the skillet and cook until softened, about 5 minutes. Add more oil if necessary.
• Add tomatoes with juice, lentils, beef broth, rosemary, and browned beef pieces to the skillet and stir well. Reduce heat, cover pot halfway with a lid, and simmer for 40 minutes.
• Add potatoes to the skillet. Simmer until lentils and potatoes are soft, about 20 minutes. Season with salt and pepper.

LENTIL STEW WITH PUMPKIN OR SWEET POTATOES

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.

MOROCCAN LENTIL STEW

Steps:

• Stir hot water and tomato bouillon together in a bowl until dissolved.
• Heat oil over medium heat in a Dutch oven or large pot. Add onion; cook and stir until starting to soften, about 3 minutes. Stir in garlic, fenugreek leaves, bay leaf, cumin, coriander, cinnamon, salt, and cayenne pepper; cook for 1 minute more.
• Stir in lentils, butternut squash, carrot, celery, and tomato bouillon. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until lentils have softened, about 45 minutes.
• Add green beans and peas and cook for 5 minutes more. Garnish with fresh cilantro.

LENTIL AND PASTA STEW

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.

MOROCCAN BEEF AND LENTIL STEW

Steps:

• Heat oil over medium heat in a Dutch oven. Add carrots, celery, and onion; cook until slightly softened, about 3 minutes. Stir in garlic and cook for 1 minute. Add beef. Sprinkle salt, turmeric, onion powder, garlic powder, pepper, cinnamon, ginger, cumin, coriander, and allspice over beef and vegetables. Stir to mix. Continue to cook mixture until beef is browned, stirring occasionally, about 5 minutes.
• Stir in tomato paste until well combined and cook for 1 minute. Add in beef broth, molasses, and bay leaves. Bring stew to a simmer. Reduce heat to low, cover, and cook, stirring occasionally, until beef is tender, about 50 minutes.
• Mix in lentils and dried apricots. Bring stew back to a simmer. Cover and continue to cook on low, stirring occasionally, until lentils soften, about 15 minutes. Remove and discard bay leaves. Adjust salt and pepper to taste, and mix in fresh lemon juice to taste just before serving.

LENTIL STEW

Steps:

• Cook coarse-chopped slab bacon in olive oil until done; add chopped onion, carrot and celery, and cook for a few minutes. Add lentils and any stock to cover; bring to a boil, then reduce heat and slowly simmer until lentils are tender. Garnish: Parsley.

SLOW-COOKED LENTIL STEW

Steps:

• In a large skillet, saute half of the onions in oil until tender. Add ginger and garlic; saute for 1 minute. Add the tomatoes, coriander, cumin and cayenne; cook and stir 5 minutes longer., In a 4-or 5-qt. slow cooker, combine the vegetable broth, water, lentils, green chiles, tomato mixture and remaining onion. Cover and cook on low until lentils are tender, 6-8 hours., Just before serving, stir cream into slow cooker. In a small skillet, heat butter over medium heat. Add cumin seeds; cook and stir until golden brown, for 1-2 minutes. Add to lentil mixture., To serve, spoon over rice. If desired, sprinkle with green onions or cilantro.

MECKLENBURGER LENTIL STEW

Steps:

• To make the stew, peel and cut the vegetables into chunks and place them into a pan with the lentils and stock.
• Bring to the boil and add the bayleaf and all spice berries. Check the seasoning and adjust salt if needed.
• Simmer on a low heat for 30 minutes.
• The bockwurst can either be placed on top of the stew the last 10 minutes or poached/ steamed separately if you want the stew to remain vegetarian.
• The important bits are all served at the table:.
• (Cider Vinegar, German or Dijon Mustard, Sugar, Bread).
• Everyone can season the stew as they like it.
• The sweet and sour is a must try, it is surprisingly good!
• The bockwurst loves a bit of mustard, too.