Vegetablelentilstew Recipes

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VEGETABLE LENTIL STEW



Vegetable Lentil Stew image

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

4 cups reduced-sodium V8 or tomato juice
2 cans (14-1/2 ounces each) Italian stewed tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 medium carrots, thinly sliced
2 medium potatoes, cubed
1 large onion, chopped
1 green pepper, chopped
1 sweet red pepper, chopped
1 cup dried lentils, rinsed
2 tablespoons minced fresh parsley
2 tablespoons chili powder
2 teaspoons dried basil
1 teaspoon garlic powder
1 teaspoon ground cumin
1 package (10 ounces) frozen chopped spinach, thawed
TOPPING:
1/2 cup reduced-fat sour cream
1/2 cup reduced-fat plain yogurt
2 tablespoons minced chives

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

RED LENTIL VEGETABLE STEW



Red Lentil Vegetable Stew image

Marag dal is a popular Arabian Gulf stew that's typically made with red lentils, potatoes, and spices. Martha's version is even heartier, thanks to the addition of butternut squash, sweet onion, chickpeas, and kale.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1 medium sweet onion, diced
2 teaspoons fresh thyme leaves
2 cloves garlic, finely chopped
1 small butternut squash, peeled and cut into 1 1/2-inch pieces (about 3 cups)
1/2 teaspoon ground turmeric
1 cup red split lentils, well rinsed and drained
6 cups homemade or store-bought low-sodium vegetable stock
2 cups cooked chickpeas (rinsed and drained, if using canned)
2 cups chopped curly kale
Kosher salt and freshly ground pepper
1 cup strained yogurt
2 tablespoons chopped fresh curly-leaf parsley, plus sprigs for garnish
Juice of 1 lime
Kosher salt and freshly ground pepper

Steps:

  • Make the stew: Heat oil in a large Dutch oven over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in thyme, garlic, squash, turmeric, lentils, and stock. Bring to a simmer and cook until squash is almost tender when pierced with the tip of a sharp knife, 10 to 12 minutes.
  • Stir in chickpeas and kale and simmer until kale is tender, about 5 minutes. Season with salt and pepper.
  • Make the yogurt-herb sauce: Stir to combine yogurt, parsley, and lime juice in a small bowl. Season with salt and pepper.
  • Ladle stew into a serving bowl and serve dolloped with yogurt sauce. Garnish with parsley sprigs.

HEARTY VEGETARIAN LENTIL STEW



Hearty Vegetarian Lentil Stew image

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

5 cups water
1 (16 ounce) package dry lentils, rinsed and drained
1 ½ cups dry white wine
3 cups chopped carrots
3 cups chopped celery
2 cups vegetable broth
1 (16 ounce) can diced tomatoes
1 ½ cups chopped onion
1 ½ cups chopped bell pepper
1 ½ cups chopped cabbage
½ (8 ounce) can tomato paste
3 tablespoons brown sugar
2 tablespoons curry powder
1 ½ tablespoons chopped garlic
1 ½ tablespoons onion powder
1 ½ tablespoons kosher salt, or to taste
1 ½ teaspoons black pepper
1 ½ teaspoons ground cumin

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

RED LENTIL AND VEGETABLE STEW



Red Lentil and Vegetable Stew image

Wonderful stew, can be a vegetarian meal on its own. Or you can add some diced or shredded smoked duck, if you like meat. The red lentils break down, and cause this to be like a really rich soup. If you need to stretch this out, you can serve it over white rice, to do a sort of "beans and rice" thing.

Provided by quotPink Eyedquot J

Categories     Stew

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 10

1 cup red lentil
1 carrot, finely diced
1 stalk celery, finely diced
1/2 medium onion, finely diced
2 garlic cloves, minced
2 cups vegetable stock or 2 cups chicken stock
4 teaspoons ground cumin
3 -4 dashes TABASCO® brand Chipotle Pepper Sauce (optional)
2 tablespoons extra virgin olive oil
14 ounces canned diced tomatoes (do not drain liquid)

Steps:

  • Sauté the carrots, onion, and celery in the olive oil until they start to caramelize a bit.
  • Add the garlic about a minute before the vegetables are finished sautéing.
  • Add the red lentils, and stir until mixed with the vegetables.
  • Add the stock, tomatoes and juice, cumin, and Tabasco, if using.
  • Bring to a simmer over medium heat and reduce heat to medium low.
  • Simmer until the lentils are tender, about 25 minutes.
  • If the liquid all evaporates and the lentils are not done, add a little water to keep the simmer going.

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Top Asked Questions

How do you cook lentils and vegetables in a Dutch oven?
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.
What is the best lentil stew to make?
12 Top-Rated Lentil Stew Recipes. 1 Lentil Stew. Credit: Liz Dalton. View Recipe. If you like a chunky stew, this is the dish for you. Dotted with creamy potato pieces, bold slices of ... 2 Moroccan Lentil Stew. 3 Argentine Lentil Stew. 4 Tomato-Curry Lentil Stew. 5 Mediterranean Lamb and Lentil Stew. More items
How do you add spices to stewed vegetables?
Add a 1/2 Tbsp cumin, 1 tsp turmeric, 1 tsp cinnamon, and 1/4 tsp cayenne to the pot. Sauté the spices with the vegetables for one to two minutes. This toasts the spices a little and amplifies their flavor. They may stick to the bottom of the pot a little, but that’s okay. Just take care not to let them burn. Turn the heat down slightly, if needed.
What is the best way to cook lentils and carrots?
DIRECTIONS Sauté the carrots, onion, and celery in the olive oil until they start to caramelize a bit. Add the garlic about a minute before the vegetables are finished sautéing. Add the red lentils, and stir until mixed with the vegetables. Add the stock, tomatoes and juice, cumin, and Tabasco, if using.

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