Trinkets Vegetable Garden Stew With Lentils Recipes

LENTIL AND VEGETABLE STEW

Lentil and Vegetable Stew image

Hearty lentil and vegetable stew ready in 1 hour. Perfect for a tasty dinner!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 11

Ingredients

1 1/4 cups dried lentils (10 ounces), sorted and rinsed
3 cups water
2 medium potatoes, cut into 1-inch cubes (2 cups)
1 medium onion, chopped (1/2 cup)
1 medium stalk celery, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 tablespoon chopped fresh parsley
4 teaspoons vegetable or beef bouillon granules
1 teaspoon ground cumin
2 medium zucchini, cut into 1/2-inch slices (4 cups)
Lemon wedges

Steps:

Heat lentils and water to boiling in 4-quart Dutch oven; reduce heat to low. Cover and simmer about 30 minutes or until lentils are almost tender.
Stir in remaining ingredients except zucchini and lemon. Cover and simmer about 10 minutes or until potatoes are tender.
Stir in zucchini. Cover and simmer 5 to 7 minutes or until zucchini is crisp-tender. Serve stew with lemon wedges.

Nutrition Facts : Calories 260, Carbohydrate 57 g, Cholesterol 0 mg, Fiber 12 g, Protein 18 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1510 mg

VEGETABLE LENTIL STEW

Vegetable Lentil Stew image

Provided by Food Network Kitchen

Yield 8 servings

Number Of Ingredients 20

Ingredients

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.

CHESTNUT, LENTILS AND VEGETABLE STEW

Chestnut, Lentils and Vegetable Stew image

This is a nice winter stew or soup that everyone loves in my family. It is so comforting on a cold winter night, or it can be a Thanksgiving dish substitute for vegetarians. It tastes wonderful the next day! Experiment with the vegetable combinations!

Provided by experimentalbakerandcook

Categories Soups, Stews and Chili Recipes Stews

Time 1h40m

Yield 8

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
½ onion, finely chopped
5 cloves garlic, minced
3 celery ribs, chopped
4 carrot, peeled and sliced
1 (32 fluid ounce) container vegetable broth
2 cups water
1 (15 ounce) can stewed tomatoes, undrained
1 (15 ounce) can brown lentils
2 (7 ounce) cans French chestnuts
1 pinch salt and ground black pepper to taste

Steps:

Pour the olive oil into a large, deep pot set over medium-high heat. Stir in the onion and garlic; cook until transparent, about 5 minutes. Add the celery, carrots, vegetable broth, and water; cook for 10 to 15 minutes. Reduce heat to medium, pour in the tomatoes, and cook 10 to 15 minutes more. Reduce heat to low, and mix in the lentils and chestnuts; cook for 1 hour until the chestnuts soften. Pour in more water to thin the stew, if desired. Season to taste with salt and pepper.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 39 g, Fat 6.1 g, Fiber 6.3 g, Protein 5.8 g, SaturatedFat 0.9 g, Sodium 416.4 mg, Sugar 11.3 g

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