Savorylentilstew Recipes

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HEARTY LENTIL STEW



Hearty Lentil Stew image

This Hearty Lentil Stew is a richly flavored vegan stew that's loaded with chunks of fresh vegetables and lentils. As far as lentil recipes go, they don't come much easier to make than this one. This vegan lentil stew recipe is one of my favorite meatless meals to make!

Provided by Deborah

Categories     Dinner

Time 40m

Number Of Ingredients 17

4 tablespoons extra virgin olive oil
1 large onion, chopped
1 celery stalk, chopped
2 leeks, white and tender green parts, chopped
4 cloves garlic, minced
2 cups brown lentils
2 cups kale, stems removed and chopped
1 large sweet potato, peeled and cut into large pieces
2 red potatoes, cut into large pieces
2 large carrots, peeled and cut into large pieces
1 15-ounce can chopped tomatoes
4 cups low-sodium vegetable broth
2 cups water
1 teaspoon cumin
1 teaspoon onion power
1/8 teaspoon cinnamon
salt and freshly ground black pepper to taste

Steps:

  • Place lentils in a fine mesh colander and rinse under cold running water to remove any dirt and debris. Pick through to make sure there aren't any little stones and discard any shriveled lentils.
  • Heat the oil in a large pot or Dutch oven over medium heat.
  • Stir in onions, celery, and leeks and cook for about 4 to 5 minutes.
  • Toss in the garlic and for another minute or two.
  • Add the lentils, kale, potatoes, carrots, canned tomatoes, vegetable broth, water and seasoning.
  • Bring to a boil, then cover, and let simmer on medium-low heat for about 30 minutes or until lentils are tender and vegetables are just fork tender.

Nutrition Facts : Calories 359 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 11 grams fat, Fiber 11 grams fiber, Protein 13 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 260 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

SAVORY LENTIL STEW



Savory Lentil Stew image

Make and share this Savory Lentil Stew recipe from Food.com.

Provided by Carol Bullock

Categories     Stew

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 17

8 cups water
1 1/2 cups dried lentils (I prefer the red ones)
1 large onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 potatoes, peeled and chopped
2 tablespoons chopped parsley
1 teaspoon fresh ground pepper
1 teaspoon dried thyme
1/4 teaspoon ground cloves
1/4 teaspoon liquid smoke
2 tablespoons water
2 -3 tablespoons minced shallots
4 tablespoons minced garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
soy sauce

Steps:

  • Put the water in a large pot with the lentils, onion, carrot, celery, potatoes, parsley, thyme, pepper, cloves and liquid smoke.
  • Bring to a boil, reduce heat and cover, and simmer for 35-45 minutes.
  • Meanwhile, place the 2 tbsp water, shallot, and garlic in a small pan.
  • Cook, stirring, until tender, about 5 minutes.
  • Mix in the cumin and coriander.
  • Continue to cook, stirring, for another minute.
  • Add to the soup and stir.
  • Remove 3 cups of the soup to a blender.
  • Puree until smooth and recombine with the rest of the soup.
  • Serve with a splash of soy sauce.

VEGETABLE LENTIL STEW



Vegetable Lentil Stew image

Provided by Food Network Kitchen

Yield 8 servings

Number Of Ingredients 20

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 carrots, peeled and chopped
1 medium eggplant, peeled and chopped
1 medium zucchini, chopped
1 teaspoon cayenne pepper
1 teaspoon red pepper flakes
1 tablespoon cumin
2 cups dried lentils, picked over for stones
1/2 cup red wine
1 20 ounce can crushed tomatoes
1 20 ounce can whole tomatoes, chopped with juices reserved
1 tablespoon oregano
1 tablespoon basil
2 cans kidney beans, black beans or white beans, drained and rinsed
Salt and pepper
2 tablespoons chopped parsley

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.

SAVORY LENTIL VEGETABLE SOUP



Savory Lentil Vegetable Soup image

Beverly Sterling of Gasport, New York recommends this hearty variation of lentil soup. "Curry and ginger give the broth zip and spinach and squash are tasty, nutritious additions," she says.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 6 servings.

Number Of Ingredients 14

1 medium yellow summer squash, cut into 1/2-inch cubes
3 teaspoons vegetable oil, divided
2 medium carrots, sliced
1 large potato, peeled and cut into 1/2-inch cubes
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon curry powder
1/4 teaspoon ground ginger
6 cups reduced-sodium chicken broth
1-1/4 cups dried lentils, rinsed
3 tablespoons no-salt-added tomato paste
1 tablespoon cider or red wine vinegar
1/2 teaspoon pepper
4 cups coarsely chopped fresh spinach

Steps:

  • In a large saucepan, saute squash in 1 teaspoon oil until crisp-tender. Remove and set aside. Add carrots, potato, onion, garlic and remaining oil to the pan. Cook and stir over low heat for 8-10 minutes. Stir in curry powder and ginger; cook for 1 minute. Add the broth, lentils, tomato paste, vinegar and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until lentils and potatoes are tender. Add spinach and squash; heat through.

Nutrition Facts :

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