MOROCCAN LENTIL STEW
This hearty stew is loaded with vegetables, so it's easy on the waistline! I recently re-joined WW, and am searching for ways to incorporate more legumes and veggies in my diet, and this recipe makes that easy. The warm Moroccan spices ensure a flavorful stew. One serving is 4sp on the WW green plan.
Provided by Kim's Cooking Now
Categories Soups, Stews and Chili Recipes Stews
Time 1h20m
Yield 6
Number Of Ingredients 19
Steps:
- Stir hot water and tomato bouillon together in a bowl until dissolved.
- Heat oil over medium heat in a Dutch oven or large pot. Add onion; cook and stir until starting to soften, about 3 minutes. Stir in garlic, fenugreek leaves, bay leaf, cumin, coriander, cinnamon, salt, and cayenne pepper; cook for 1 minute more.
- Stir in lentils, butternut squash, carrot, celery, and tomato bouillon. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until lentils have softened, about 45 minutes.
- Add green beans and peas and cook for 5 minutes more. Garnish with fresh cilantro.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 28.6 g, Fat 2.8 g, Fiber 12.1 g, Protein 9.7 g, SaturatedFat 0.4 g, Sodium 247.5 mg, Sugar 3.6 g
SLOW COOKER LENTIL-BEEF STEW
Provided by Tia Mowry
Categories main-dish
Time 12h55m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the spice mix: In a small bowl, combine the basil, garlic powder, paprika, sea salt, cumin and oregano. Mix until well blended.
- For the stew: Combine the flour with 1 tablespoon of the spice mix. Dredge the beef in the seasoned flour mixture, shaking off any excess flour.
- Heat 2 tablespoons of the grapeseed oil in a large saute pan over medium-high heat. In two batches, sear the dredged beef on all sides, adding the remaining 2 tablespoons grapeseed oil before the second batch. Transfer the seared beef to a slow cooker.
- Deglaze the saute pan with 1 cup of the beef broth, scraping up any browned bits left in pan; add to the slow cooker. Then, to the slow cooker, add the remaining beef broth and the carrots, celery, garlic, onions, tomatoes, potatoes, lentils, soy sauce, bouillon, pepper flakes, thyme and bay leaf.
- Cover and cook on low for 12 hours or on high for 8 hours. Remove the bay leaf and thyme sprigs before serving.
SLOW-COOKED LENTIL STEW
Steps:
- In a large skillet, saute half of the onions in oil until tender. Add ginger and garlic; saute for 1 minute. Add the tomatoes, coriander, cumin and cayenne; cook and stir 5 minutes longer., In a 4-or 5-qt. slow cooker, combine the vegetable broth, water, lentils, green chiles, tomato mixture and remaining onion. Cover and cook on low until lentils are tender, 6-8 hours., Just before serving, stir cream into slow cooker. In a small skillet, heat butter over medium heat. Add cumin seeds; cook and stir until golden brown, for 1-2 minutes. Add to lentil mixture., To serve, spoon over rice. If desired, sprinkle with green onions or cilantro.
Nutrition Facts : Calories 499 calories, Fat 16g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 448mg sodium, Carbohydrate 72g carbohydrate (5g sugars, Fiber 17g fiber), Protein 17g protein.
CROCK POT MOROCCAN LENTIL STEW
I found this recipe on about.com originally, but it didn't have the nutritional information included. We *love* this recipe. The stew has a real kick, is easy to throw together in the morning, and is really satisfying.
Provided by Tau8053
Categories Stew
Time 9h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients except green beans in a 3-4 quart slow cooker.
- Cover and cook on low for 8-10 hours until lentils, squash, and potatoes are tender when tested with knife.
- Increase heat to high setting.
- Stir in thawed green beans, cover and cook for 10-15 minutes until mixture is thoroughly heated and beans are tender.
Nutrition Facts : Calories 412.3, Fat 1.3, SaturatedFat 0.2, Sodium 507, Carbohydrate 87.5, Fiber 19.7, Sugar 10.9, Protein 16.5
SLOW COOKER MEDITERRANEAN LENTIL STEW
This is an excellent slow cooker recipe... Mix ingredients and let cook. Delicious! Spiced with cumin and coriander and flavored with tomato paste, this veggie-filled lentil stew will keep you warm for winter, and all year round! Good with a loaf of fresh-baked rustic bread! Vegetarian and vegan. Serve with a piece of bread for dipping.
Provided by CookingForDummies
Categories Everyday Cooking Vegetarian Soups and Stews Stew
Time 3h30m
Yield 10
Number Of Ingredients 14
Steps:
- Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
- Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and saute for 30 seconds. Remove from heat and transfer to the slow cooker. Stir. Add tomato paste, salt, and pepper. Stir in spinach.
- Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.
Nutrition Facts : Calories 208.3 calories, Carbohydrate 36.4 g, Fat 2.1 g, Fiber 14.3 g, Protein 12 g, SaturatedFat 0.3 g, Sodium 193.9 mg, Sugar 3.8 g
CROCK POT MELT-IN-YOUR-MOUTH COUNTRY STYLE STEAK
I got this recipe from a friend at work about 8 years ago. It's been my husband's favorite meal ever since. He's requesting it for his special Father's Day Dinner this weekend. This meal is so super easy and so rewarding. I usually put it all together in the crock pot before I leave for work in the morning and, when I get home, it's ready to serve. Cooks up a delicious gravy and goes great with mashed potatoes!
Provided by Bullscreeker
Categories Easy
Time 8h2m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Place cubed steaks in crock pot and set on "Low".
- Mix together cream of mushroom soup, dry onion soup and water in bowl and pour over top of cubed steaks.
- Cook for 8-10 hours. Steaks will be so tender, they may fall apart when you take them out.
Nutrition Facts : Calories 164.2, Fat 9.6, SaturatedFat 2.2, Sodium 1853.8, Carbohydrate 16.7, Fiber 0.6, Sugar 2.8, Protein 3.3
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