Olive Garden Lentil Stew Recipes
OLIVE GARDEN LENTIL STEW
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners. Times listed do not include soaking time for dried lentils.
Provided by Member 610488
Categories Lentil
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Soak lentils for 2 hours in cool water. Drain.
- Mix extra virgin olive oil, onions, carrots and celery and garlic in heavy sauce pot. Cook on medium heat until vegetables are tender (about 7 minutes). Do not brown garlic and onions. Add lentils, rosemary sprig, thyme. Cook for 2 minutes. Add chicken stock. Reduce heat and simmer until lentils are soft, approximately 30-45 minutes. Turn off heat. Season with sea salt to taste.
- Allow soup to stand for 2 hours to combine flavors. (This soup is better the next day!).
- Serve re-heated soup garnished with olive oil, chopped tomatoes and capers. Add fresh black pepper and chopped parsley. Serve immediately.
Nutrition Facts : Calories 749.5, Fat 31.3, SaturatedFat 4.7, Cholesterol 7.2, Sodium 436.1, Carbohydrate 82.1, Fiber 36.1, Sugar 8.5, Protein 36.2
GOLDEN LENTIL STEW
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
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.
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