Super Simple Lentil Stew Recipes

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.

SEASONED LENTIL STEW

Steps:

• Bring dal, 1 1/2 cups water, and turmeric to a boil in a small saucepan. Reduce heat to very low and cook, covered (check occasionally, and if mixture appears dried out, add up to about 1/4 cup water), until peas are soft and break when pressed with a spoon, about 30 minutes (45 minutes if using split peas).
• Meanwhile, dissolve tamarind concentrate in 2 tablespoons hot water, breaking it up with your fingers.
• Heat oil in a 4-quart heavy saucepan over medium-high heat until it shimmers, then cook fenugreek seeds and asafetida, stirring, until fenugreek seeds begin to brown, about 30 seconds. Stir in remaining 2 cups water, potato, vegetables, chile, cilantro, sambar powder, tamarind mixture, and 1 1/2 teaspoons salt. Bring to a boil, then simmer, uncovered, until all vegetables are tender, about 20 minutes.
• Mash dal in saucepan with a potato masher or back of a spoon to form a coarse paste, then stir into vegetable mixture. Simmer 10 minutes, stirring in water as necessary to thin (consistency should be thinner than pea soup). Season with salt and lemon juice.

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 RECIPE

Steps:

• Heat up a large saucepan over medium heat and add 1 tablespoon of the olive oil. When hot, add the bacon and cook until it is brown but not crisp.
• Add the diced onion and cook for about 3 minutes until you can smell them release their aromatics.
• Add the stock, garlic cloves, leek, carrot, bell pepper, lentils and thyme sprig. Bring this mixture to a boil, reduce heat and simmer for 30 minutes.
• When done cooking, remove the thyme spring from the lentils. You may find like I did that it breaks up into pieces and is hard to remove every bit of it. Don't worry; it adds a little additional flavor to the stew.
• Pick out the garlic, leek, carrot and bell pepper quarters and transfer to a blender. Add about ¼ cup of the cooking liquid and puree the vegetables.
• The recipe says to drain the lentils and return them to the pot. My experience was there was nothing to drain. I'm not sure if this was because I used red lentils rather than green lentils but I don't think so. So if you experience the same, don't worry about it.
• Add the pureed vegetables to the lentils and give them a stir.
• Heat a small skillet over medium heat, add the remaining 4 tablespoons of oil and then the garlic. Reduce the heat to low and cook the garlic for about a minute.
• Add the smoked Paprika, stir and transfer it to the lentils. Stir and simmer for a few minutes.
• Add the sherry vinegar, taste and if needed, season with salt.
• Serve it in a bowl and top with the chicken thighs but do try this with other meals as a side dish. Lot's of flavor and easy to prepare. And don't hesitate to create your own version using other ingredients you have on hand.

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.

CREAMY LENTIL STEW

Steps:

• Melt butter in a small pot or large saucepan over medium heat. When foam subsides, add onion, carrots, and celery and cook, stirring occasionally, until vegetables are beginning to soften but not developing any color, 8 to 10 minutes. Stir in garlic, ginger, thyme, spices, 2 teaspoons salt, and 1/4 teaspoon pepper; cook until fragrant, about 1 minute.
• Add tomatoes, lentils, and broth. Bring to a boil, then reduce heat to low, cover, and simmer until lentils are tender and creamy, 15 to 18 minutes. Remove and discard thyme. Transfer about one-third of soup to a blender; purée until smooth. (Be careful blending the hot liquid: Remove feed cap from blender lid and cover with a kitchen towel to let steam escape; or pulse several times with an immersion blender directly in pot to partially purée.) Stir purée back into pot, with coconut milk and lemon juice. Serve with any combination of serving suggestions.

LENTIL AND BEEF STEW

Steps:

• Heat a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and bell peppers to the pot and saute until slightly caramelized, 7 to 10 minutes. Add garlic and saute until fragrant, 1 to 2 minutes.
• Stir 2 cups water, beef broth, tomatoes, lentils, mushrooms, tomato paste, vinegar, red pepper flakes, basil, oregano, and black pepper into the pot. Bring to a boil. Reduce heat and let simmer, uncovered, stirring frequently, until lentils are tender, about 1 hour. Add boiling water as needed to keep lentils from sticking.

SAVORY LENTIL STEW

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.

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.