Chestnut Lentils And Vegetable Stew Recipes
CHESTNUT, LENTILS AND VEGETABLE STEW
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
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
LENTIL AND VEGETABLE STEW
This is a great recipe for toddlers, especially if you are vegetarian or have a baby who is not fussed on eating meat. My grandson refuses to chew meat (now aged 19 mths) so we are always looking for ways to make sure he gets an adequate diet. These simple ingredients cook up easily and the recipe makes at least 10 servings and is good to freeze.
Provided by Kiwi Kathy
Categories Stew
Time 55m
Yield 10 serves, 10 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil and fry onions and garlic until softened but not browned.
- Add the potatoes, carrots, celery and lentils. Stir to coat the vegetables with oil.
- Add tomatoes, tomato puree, herbs and vegetable stock.
- Bring to boil, cover and simmer for 40 - 45 minutes, or until the lentils and vegetables are very tender. You might need to add some water at this stage if the stew seems to be too thick.
- Remove bay leaf.
- Mash the lentils and vegetables.
- Ready to serve.
- Freeze in portions what is not going to be used within 2 -3 days.
Nutrition Facts : Calories 124.5, Fat 2, SaturatedFat 0.3, Sodium 69.5, Carbohydrate 21.3, Fiber 3.9, Sugar 2.4, Protein 6.7
CHESTNUT, LENTILS AND VEGETABLE STEW
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 Stew
Time 1h40m
Yield 8
Number Of Ingredients 11
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
RED LENTIL AND VEGETABLE STEW
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
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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