Tuscan Lentil Stew Recipes

TUSCAN LENTIL STEW

Tuscan Lentil Stew image

Progresso® chicken broth provides a simple addition to a wholesome lentil stew. An Italian dinner that's ready for cooking in 15 minutes.

Provided by Pillsbury Kitchens

Categories Entree

Time 8h20m

Yield 6

Number Of Ingredients 11

Ingredients

1 1/4 cups Progresso™ chicken broth (from 32-oz carton) or vegetable broth
1 cup dried lentils, sorted, rinsed
1 1/2 lb russet potatoes (3 large), cut into 3/4-inch pieces
2 cups chopped onions
3 cloves garlic, finely chopped
2 cans (14.5 oz each) diced tomatoes, undrained
2 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 bag (5 or 6 oz) fresh baby spinach leaves, chopped
Shaved or shredded fresh Parmesan cheese

Steps:

Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix all ingredients except spinach and cheese.
Cover; cook on Low heat setting 8 to 10 hours.
Stir in spinach. Cover; cook about 5 minutes longer or until spinach is wilted. Sprinkle each serving with cheese.

Nutrition Facts : Calories 290, Carbohydrate 50 g, Cholesterol 5 mg, Fiber 11 g, Protein 16 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 8 g, TransFat 0 g

TUSCAN LENTIL STEW

Tuscan Lentil Stew image

It appears that I have not overcome my cookbooklet addiction, after all. This recipe is from Pillsbury's latest slow cooker booklet.

Provided by Pinay0618

Categories Spinach

Time 10h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/4 cups progresso chicken broth or 1 1/4 cups vegetable broth
1 cup dried lentils, sorted, rinsed
1 1/2 lbs russet potatoes, cut into 3/4-inch pieces (3 large)
2 cups chopped onions
3 garlic cloves, finely chopped
2 (14 1/2 ounce) cans diced tomatoes, undrained
2 teaspoons italian seasoning
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
fresh baby spinach leaves, chopped
fresh parmesan cheese, shredded

Steps:

Spray 4-to 5-quart slow cooker with cooking spray. In cooker, mix all ingredients except spinach and cheese.
Cover, cook on Low heat setting 8-10 hours.
Stir in spinach. Cover about 5 minutes longer or until spinach is wilted. Sprinkle each serving with cheese.

Nutrition Facts : Calories 268.7, Fat 1, SaturatedFat 0.2, Sodium 854.6, Carbohydrate 53.8, Fiber 15, Sugar 9.1, Protein 13.2

LENTIL STEW WITH ITALIAN TURKEY SAUSAGE

Lentil Stew with Italian Turkey Sausage image

I remember having a delicious lentil stew at an ethnic night hosted by my preschool when I was four. I loved it but my mom, while an accomplished cook, didn't like lentils and wouldn't make them. Thirty years later I decided to experiment with them and this was the result of my first try. It is very flavorful and makes a hearty supper for a cold night!

Provided by Elise Marie

Categories Soups, Stews and Chili Recipes Stews

Time 1h

Yield 8

Number Of Ingredients 8

Ingredients

4 cups reduced-sodium chicken broth, divided
1 medium onion, finely chopped
2 stalks celery, finely chopped
½ pound hot Italian turkey sausage links
2 cups dry lentils
1 (14.5 ounce) can tomato sauce
¼ teaspoon ground black pepper
¼ cup hot water, or as needed

Steps:

Combine 2 cups broth, onion, and celery in a large saucepan over medium heat. Bring to a simmer and cook until softened, about 10 minutes.
At the same time, heat a large skillet over medium-high heat. Fry sausage links in the hot skillet. Pierce casings with a fork to allow juices to run out and cook in the bottom of the pan. Cook until browned, 5 to 7 minutes. Remove to a plate to cool. Slice into thin slices.
Deglaze the skillet with about 1/4 cup chicken broth. Add the pan drippings to the saucepan, along with any remaining chicken broth, lentils, tomato sauce, and pepper. Bring to a simmer.
Reduce heat to medium, cover, and simmer, stirring occasionally, until lentils are tender, 25 to 30 minutes. If more liquid is needed, add water in small increments.
Add sliced sausage, heat through, and serve.

Nutrition Facts : Calories 228.9 calories, Carbohydrate 31 g, Cholesterol 18.9 mg, Fat 3.3 g, Fiber 15.1 g, Protein 18.7 g, SaturatedFat 0.9 g, Sodium 300.1 mg, Sugar 2.2 g

ITALIAN LENTIL & VEGETABLE STEW (CROCK POT)

Italian Lentil & Vegetable Stew (Crock Pot) image

This is an easy to make stew with NO-Meat and is made in a crock pot, cook on low for 8 to 10 hours.

Provided by Barb G.

Categories Stew

Time 8h20m

Yield 5 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups dried lentils
3 cups water
1 1/4 lbs butternut squash, peeled, cut into 1 inch chunks
2 cups bottled marinara sauce (such as Classico)
8 ounces green beans, ends trimmed and beans cut in half (canned beans are fine)
1 medium red bell pepper, cut into 1 inch pieces
1 large white potato, peeled and cut into 1 inch chunks
3/4 cup chopped onion
1 teaspoon minced garlic
1 tablespoon olive oil (preferably extra-virgin)
grated parmesan cheese, to serve

Steps:

Mix lentils and 3 cups water in a 3-quart or larger (slow-cooker) crock pot.
In a large bowl, mix together remaining ingredients EXCEPT olive oil; Place mixed ingredients on top of lentils in crock pot.
Cook on LOW 8 to 10 hours until vegetables and lentils are tender; Stir in olive oil, Serve in soup plates or bowls; Pass the Parmesan cheese at the table.

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