Yellow Lentil Root Vegetable Stew Recipes

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HEARTY LENTIL AND ROOT VEGETABLE STEW



Hearty Lentil and Root Vegetable Stew image

Make and share this Hearty Lentil and Root Vegetable Stew recipe from Food.com.

Provided by CJAY8248

Categories     European

Time 6h20m

Yield 1 pot stew, 8 serving(s)

Number Of Ingredients 12

1 cup dried red lentils, rinsed and sorted
1 1/2 cups turnips, chopped into 1 inch cubes
1 medium onion, cut into 1/2 inch wedges
2 medium carrots, cut into 1 inch pieces
1 medium red bell pepper, cut into 1 inch pieces
1/2 teaspoon dried oregano
1/8 teaspoon red pepper flakes
2 (14 ounce) cans chicken broth
1 tablespoon olive oil
1/2 teaspoon salt
4 slices bacon, crisp-cooked and crumbled
1/2 cup finely chopped green onion

Steps:

  • Combine lentils, turnip, onion, carrots, bell pepper, oregano, and red pepper flakes in slow cooker. Pour broth over top.
  • Cover; cook on low 6 hours or on high 3 hours until lentils are cooked.
  • Stir in olive oil and salt. Sprinkle bacon and green onions over top of each serving.

Nutrition Facts : Calories 160.5, Fat 4.5, SaturatedFat 1.1, Cholesterol 2.7, Sodium 535.8, Carbohydrate 20.6, Fiber 8.9, Sugar 3.8, Protein 9.6

VEGETABLE-LENTIL STEW



Vegetable-Lentil Stew image

Make and share this Vegetable-Lentil Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories     Stew

Time 2h20m

Yield 5 quarts

Number Of Ingredients 20

2 cups dry lentils
3/4 cup uncooked brown rice
1 (28 ounce) can tomatoes, undrained and chopped
1 (48 ounce) can tomato juice
4 cups water
4 -5 cloves garlic, minced
1 large onion, chopped
3 celery ribs, sliced
4 carrots, sliced
1 bay leaf
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon pepper
3 tablespoons chopped fresh parsley
1 zucchini, chopped
2 medium potatoes, peeled and chopped
2 tablespoons lemon juice
1 teaspoon dry mustard
salt

Steps:

  • In a large Dutch oven, mix together the first 15 ingredients.
  • Bring to a boil; reduce heat to low and simmer until rice and lentils are tender, about 1 hour.
  • Add more water or tomato juice if necessary.
  • Stir in the remaining ingredients.
  • Cover and continue cooking until vegetables are tender, usually 1 hour.

Nutrition Facts : Calories 570.4, Fat 2.8, SaturatedFat 0.5, Sodium 837.1, Carbohydrate 112.5, Fiber 32.8, Sugar 21.9, Protein 29.2

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

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

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