VEGETABLE LENTIL STEW
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
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
LENTIL STEW WITH COCONUT AND MADRAS CURRY
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large stock pot over medium heat. Add the onion, garlic, madras curry, salt and pepper. Cook, stirring occasionally, until the onions start to soften, about 1 minute. Add the parsnips, sweet potatoes and red lentils and cook until warm, 1 to 2 minutes.
- Add the vegetable stock and coconut milk. Simmer until the vegetables are tender and the lentils are cooked, 25 to 30 minutes. Stir in the vinegar and spinach and cook until the spinach is wilted, about 1 minute more. Ladle the stew into bowls and garnish with the Fresno chile, fresh mint and a lime wedge. Serve with grilled naan if desired.
SLOW COOKER SPICED ROOT & LENTIL CASSEROLE
Warm up on chilly days with this vegetarian slow-cooker stew. It's great for freezing and reheating for midweek meals
Provided by Anna Glover
Categories Dinner, Main course, Supper
Time 5h50m
Number Of Ingredients 11
Steps:
- Heat the slow cooker to low. Heat the oil in a frying pan and cook the onion for 10 mins until soft and transparent. Add the carrots and parsnips and fry for 8-10 mins more until the veg is just golden. Stir in the garlic and spices, and fry for 4-5 mins until fragrant, stirring. Add a splash of water if needed. Tip into the slow cooker and stir through the lentils, stock, bay and seasoning.
- Close the lid and cook on low for 5-6 hrs until the vegetables are tender and the sauce has thickened. Check the seasoning and stir in the lemon juice to taste. Serve with bread, rice, or potatoes, if you like.
Nutrition Facts : Calories 333 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 13 grams sugar, Fiber 15 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium
TANDOORI ROASTED ROOT VEGETABLE STEW
This colourful meal combines lentils, quinoa, zucchini, and tomatoes. For a spicier dish, try garnishing with sliced chillies. If you want to cool things down, try drizzling with some yogurt.
Provided by Patak's Canada
Categories World Cuisine Recipes Asian Indian
Time 1h20m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (204 degrees C). Toss root vegetables with shallots, oil, garlic, salt, and pepper. Place in a 9x9-inch baking dish.
- Roast, turning occasionally, for 25 to 30 minutes or until vegetables are lightly golden and tender crisp. Stir in zucchini and scatter cherry tomatoes over top; roast for 12 to 15 minutes or until all vegetables are tender.
- Stir in lentils, Patak's Tandoori Sauce, and quinoa. Cover tightly with foil. Cook, covered, stirring occasionally, for 10 to 15 minutes or until mixture has simmered and heated through.
- Garnish with mint.
Nutrition Facts : Calories 577.6 calories, Carbohydrate 81.6 g, Fat 20.7 g, Fiber 17.6 g, Protein 20.7 g, SaturatedFat 4.9 g, Sodium 532 mg, Sugar 12.6 g
SPICY ROOT & LENTIL CASSEROLE
The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Supper, Vegetable
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
- Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
- Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.
Nutrition Facts : Calories 378 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 10 grams fiber, Protein 14 grams protein, Sodium 1.24 milligram of sodium
VEGETABLE LENTIL STEW
Provided by Food Network Kitchen
Yield 8 servings
Number Of Ingredients 20
Steps:
- In a large heavy pot, heat oil and cook onions until tender. Stir in green, red peppers and carrots and cook for 2 minutes. Stir in eggplant and zucchini. Add all the spices and toss to coat. Stir in the lentils. Add the wine, tomatoes, oregano and basil. Bring to a boil and reduce heat. Cover and simmer gently for 1 hour. If more liquid is needed, add 1 cup of water. Stir the stew occasionally. When lentils are tender, stir in the beans. Cook for another 20 minutes. Season to taste. Garnish with chopped parsley.
HEARTY VEGETARIAN LENTIL STEW
A hearty vegetarian lentil stew that's delicious, inexpensive, and goes a long way. Even if you're not a vegetarian, it makes a fulfilling, delicious meal. A nice crusty bread goes well on the side. Great to bring to work. This is a bulk recipe that keeps well refrigerated and reheats very nicely. Don't be afraid to scale down if need be.
Provided by selms312
Categories Soups, Stews and Chili Recipes Stews
Time 1h40m
Yield 18
Number Of Ingredients 18
Steps:
- Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 15 to 20 minutes. Increase heat to high, add wine, and let it sizzle and bubble for 1 minute. Reduce heat to medium-low, cover, and simmer for 3 minutes.
- Stir in carrots, celery, vegetable broth, diced tomatoes, onion, bell pepper, cabbage, tomato paste, brown sugar, curry powder, garlic, onion powder, salt, pepper, and cumin. Cook, stirring frequently, until flavors are well blended and vegetables are tender, 45 minutes to 1 hour.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 26.6 g, Fat 0.6 g, Fiber 10 g, Protein 8 g, SaturatedFat 0.1 g, Sodium 659.8 mg, Sugar 7.5 g
ROOT VEGETABLE STEW
This is a very simple but amazingly flavourful root vegetable stew. It was created one evening when I was trying to come up with something lighter after a weekend of feasting. While not exactly vegan, it can be by simply changing the chicken broth for vegetable broth. Please, experiment with it, add what you want (seasoning, other vegetables, legumes), then come back and let me know what you did and how it turned out.
Provided by Karen1961
Categories Vegetable
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Prepare onion, garlic and rosemary. Chop potatoes, carrots, sweet potatoes and turnip into bite sized pieces (1/2" to 3/4"), or whatever size you prefer.
- Heat olive oil in a medium sized pot over medium high heat. Add onion and garlic and saute, stirring frequently to ensure no scorching. When onion starts to go translucent, add rosemary and continue to stir, 2 to 3 minutes. Rosemary should be fragrant.
- Add potato, carrot, sweet potato and turnip, and toss to coat with onion/olive oil mixture, continuing to stir for a few minutes to heat vegetables but be careful they don't stick to the bottom of the pot.
- Add chicken broth and bring to a boil. Reduce heat and cover to simmer for about 30 minutes, stirring occasionally to prevent sticking. Vegetables should be very tender and broth should be reduced by at least half.
- Scoop into shallow bowls and garnish with parsley. Serve with a nice Italian or multi-grain bread, and a white wine of your choice.
Nutrition Facts : Calories 481.8, Fat 16.1, SaturatedFat 2.6, Sodium 1311.5, Carbohydrate 71.7, Fiber 11.1, Sugar 14.4, Protein 14.4
YELLOW LENTIL & ROOT VEGETABLE STEW
Make and share this Yellow Lentil & Root Vegetable Stew recipe from Food.com.
Provided by Schnecke
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the onion in oil until translucent.
- Add the spices, root vegetables, lentils & broth and cook over medium heat about 30 minutes or until the ingredients are softened.
- Tastes even better with a dollop of sour cream or a small pat of goat cheese.
Nutrition Facts : Calories 322.3, Fat 7.7, SaturatedFat 1.1, Sodium 54.9, Carbohydrate 50.7, Fiber 20.5, Sugar 8.3, Protein 14.4
More about "root vegetable lentil stew recipes"
ROOT VEGETABLE RED LENTIL STEW RECIPE - LIFE BY DAILY …
From dailyburn.com
ROOT VEGETABLE AND LENTIL STEW - ROSEELLIOT.COM
From roseelliot.com
10 BEST VEGETARIAN ROOT VEGETABLE STEW RECIPES
From yummly.com
CURRIED LAMB, LENTIL & ROOT VEGETABLE STEW - EAT WELL
From canolaeatwell.com
ROOT VEGETABLE AND LENTIL TAGINE - MOROCCAN VEGGIE AND LENTIL STEW
From pinterest.com
1.2K pins
ROOT VEGETABLE LENTIL STEW - PLANT-BASED ON A BUDGET
From plantbasedonabudget.com
Cuisine AmericanTotal Time 45 minsCategory DinnerCalories 536 per serving
EASY VEGAN LENTIL STEW RECIPE | A PLANT BASED MEAL
From easydinnerideas.com
BELUGA LENTIL AND ROOT VEGETABLE SLAW RECIPE | BON APPéTIT
From bonappetit.com
ROOT VEGETABLE RED LENTIL STEW RECIPE - LIFE BY DAILY BURN
From pinterest.ca
WINTER VEGETABLE AND LENTIL STEW - INHABITED KITCHEN
From inhabitedkitchen.com
BEST SPICED RED LENTIL VEGETABLE STEW RECIPES - FOOD NETWORK …
From foodnetwork.ca
LAURA THEODORE'S ROOT VEGGIE AND LENTIL TRIO STEW - CHIC VEGAN
From chicvegan.com
LENTIL AND VEGETABLE CASSEROLE - VEGETARIAN STEW - PENNY'S RECIPES
From pennysrecipes.com
INSTANT POT LENTIL STEW (VEGGIE-LOADED , STEP-BY-STEP)
From instantpoteats.com
ROOT VEGETABLE LENTIL STEW — NOURISH THE ROOTS
From nourishtheroots.com
ROASTED ROOT VEGGIES & GREENS OVER SPICED LENTILS RECIPE
From eatingwell.com
ROOT VEGGIE AND LENTIL TRIO STEW - JAZZY VEGETARIAN
From jazzyvegetarian.com
CHUNKY ROOT VEGETABLE STEW - EASY REAL FOOD
From easyrealfood.com
ONE-POT ROOT VEGETABLE + LENTIL QUINOA STEW - SIMPLY QUINOA
From simplyquinoa.com
ROOT VEGETABLE LENTIL STEW | FRAGRANT VANILLA CAKE
From fragrantvanilla.com
LENTIL STEW WITH WINTER VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
ROASTED ROOT VEGETABLE STEW - A SAUCY KITCHEN
From asaucykitchen.com
ROOT VEGETABLE & LENTIL STEW (MEHALTA) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LAMB STEW WITH ROOT VEGETABLES RECIPE - JIM CLENDENEN | FOOD
From foodandwine.com
WEEKNIGHT ROOT VEGETABLE DAL FROM THE FIRST MESS COOKBOOK
From blissfulbasil.com
ZESTY LENTIL AND ROOT VEGETABLE STEW • HEARTBEET KITCHEN
From heartbeetkitchen.com
EASY MUSHROOM LENTIL STEW INSTANT POT (VEGAN) - COOK EAT LIVE LOVE
From cookeatlivelove.com
EASY VEGETABLE STEW RECIPE - MIDWEST FOODIE
From midwestfoodieblog.com
ROOT VEGETABLE AND LENTIL STEW RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HEARTY LENTIL VEGETABLE STEW - NUTMEG NOTEBOOK
From nutmegnotebook.com
RED LENTIL STEW WITH ROOT VEGETABLES - SHARON PALMER, THE PLANT …
From sharonpalmer.com
ROOT VEGETABLE AND LENTIL STEW RECIPE | PCC COMMUNITY MARKETS
From pccmarkets.com
ROOT VEGETABLE AND LENTIL TAGINE RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED ROOT VEGETABLE, RED RICE AND LENTIL STEW
From golubkakitchen.com
LENTIL STEW WITH ROOT VEGETABLES RECIPE - PINTEREST
From pinterest.com
ITALIAN-STYLE LENTIL STEW RECIPE - TESCO REAL FOOD
From realfood.tesco.com
SLOW COOKER LENTIL & ROOT VEGETABLE STEW — NOURISH
From nourishns.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search