LENTIL AND PASTA STEW
Warm up with a big bowl of this stick-to-your-ribs stew that's chock-full of chopped smoked sausage, hearty veggies and tender lentils. It's terrific with oven-fresh baked bread. -Geraldine Saucier, Albuquerque, New Mexico
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- Brown kielbasa in oil and butter in a large skillet. Add the potatoes, carrots, celery and onion. Cook and stir for 3 minutes over medium heat. Transfer to a 4- or 5-qt. slow cooker. Stir in the broth, lentils, tomatoes, bay leaf, pepper and salt., Cover and cook on low for 8-10 hours or until lentils are tender. Cook pasta according to package directions; drain. Stir pasta into slow cooker. Discard bay leaf. Sprinkle servings with cheese.
Nutrition Facts : Calories 364 calories, Fat 18g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 1021mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 9g fiber), Protein 15g protein.
SLOW-COOKER LENTIL AND PASTA STEW
Enjoy this delicious lentil and pasta stew - a hearty slow cooked dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h35m
Yield 4
Number Of Ingredients 7
Steps:
- In 3 1/2- to 4-quart slow cooker, mix lentils, celery, bell pepper and broth.
- Cover; cook on Low heat setting 10 to 12 hours.
- Stir vegetable juice, pasta and thyme into stew. Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until pasta is tender.
Nutrition Facts : Calories 220, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 8 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 6 g, TransFat 0 g
LENTIL STEW
This hearty stew is a favorite with our family, along with a basket of homemade breadsticks. Since lentils don't require the long soaking time that dried beans do, you can begin making this dish just an hour before supper-not the night before!-Carol Wolfer, Lebanon, Oregon
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring the lentils, water and bouillon to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the remaining ingredients. Return to a boil; reduce heat and simmer 20-30 minutes longer or until lentils and vegetables are tender.
Nutrition Facts : Calories 200 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 628mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 11g fiber), Protein 17g protein.
HEARTY LENTIL ONE POT
Providing an impressive five of your 5-a-day in each portion, this filling vegan stew is low calorie and low fat, and also provides fibre, vitamin C, iron and calcium
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h10m
Number Of Ingredients 12
Steps:
- Cover the mushrooms in boiling water and leave to soak for 10 mins. Boil the lentils in a pan with plenty of water for 10 mins. Drain and rinse, then tip into a pan with the dried mushrooms and soaking water (don't add the last bit of the liquid as it can contain some grit), rosemary and 2 litres water. Season, cover and simmer for 20 mins.
- Meanwhile, heat the oil in a large pan and fry the onions for 5 mins. Stir in the fresh mushrooms and garlic and fry for 5 mins more. Stir in the lentil mixture and bouillon powder, then add the carrots, celery and potatoes. Cover and cook for 20 mins, stirring often, until the veg and lentils are tender, topping up the water level if needed.
- Remove any tough stalks from the cavolo nero, then add to the pan and cover and cook for 5 mins more. If you're following our Healthy Diet Plan, serve half in bowls, then chill the rest to eat another day. Will keep in the fridge for two to three days. Reheat in a pan until hot.
Nutrition Facts : Calories 485 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 16 grams sugar, Fiber 17 grams fiber, Protein 21 grams protein, Sodium 0.4 milligram of sodium
LENTIL AND VEGETABLE STEW
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
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
LENTIL AND BEEF STEW
A hearty ground beef and lentil stew that can be served alone or over pasta or rice.
Provided by Mike Pellerin
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h50m
Yield 10
Number Of Ingredients 18
Steps:
- Heat a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and bell peppers to the pot and saute until slightly caramelized, 7 to 10 minutes. Add garlic and saute until fragrant, 1 to 2 minutes.
- Stir 2 cups water, beef broth, tomatoes, lentils, mushrooms, tomato paste, vinegar, red pepper flakes, basil, oregano, and black pepper into the pot. Bring to a boil. Reduce heat and let simmer, uncovered, stirring frequently, until lentils are tender, about 1 hour. Add boiling water as needed to keep lentils from sticking.
Nutrition Facts : Calories 227.6 calories, Carbohydrate 26.5 g, Cholesterol 28.4 mg, Fat 6.2 g, Fiber 10.7 g, Protein 17.5 g, SaturatedFat 2.3 g, Sodium 318.5 mg, Sugar 5.7 g
LENTIL STEW OVER COUSCOUS
I love cooking in the crocpot and the way stews turn out. This is a hearty stew, filled with vegetables and a great way to warm you during the cooler months. This recipe makes 12 generous servings and the stew itself can be frozen for up to 3 months. The recipe is courtesy of Best-Loved Slow Cooker Recipes.
Provided by PaulaG
Categories Stew
Time 9h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Combine lentils, water, tomatoes, broth, celery, onion, bell pepper, carrot, garlic, marjoram and black pepper in the crockpot.
- Stir; cover and cook on low for 8 to 9 hours.
- Add vinegar and olive oil, stir, serve over couscous.
- Garnish with carrot curls and celery leaves.
Nutrition Facts : Calories 157.4, Fat 1.8, SaturatedFat 0.3, Sodium 32.9, Carbohydrate 28.1, Fiber 5.9, Sugar 3.2, Protein 8.1
CURRIED LENTIL AND CHICKPEA STEW
This recipe converted at least 3 people I know to curry, and many to lentils. Even my husband - who previously disliked lentils and curry - LOVES this recipe. Chunks of carrots and potatoes make this recipe hearty, while the lentils and Chickpeas give it plenty of fiber, nutrients and protein. Omit the Chickpeas if you're not a fan, or try it... you just might like it! This was my first vegan recipe.
Provided by Izzy The Terrible
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 1. In a large saucepan, heat oil over medium heat. Sautee onions until translucent.
- 2. Add curry powder, and cook until spice is fragrant. About 30 seconds.
- 3. Add broth, carrots and rinsed lentils and rinsed lentils. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
- 4. Add cubed potatoes. Cook 15 more minutes.
- 5. Add Garbanzo beans. Cook 15 - 25 more minutes or until everything is cooked and lentils are tender.
- The times on the recipe are estimated times. There is no science about this stew. Additionally, if you want it thicker, remove a portion of the stew, and blend it using a standard or immersion blender.
- Enjoy as is, or over rice!
Nutrition Facts : Calories 303.7, Fat 1.5, SaturatedFat 0.2, Sodium 205.8, Carbohydrate 56.5, Fiber 20, Sugar 3.3, Protein 17
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