VEGETABLE LENTIL STEW
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
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
VEGETABLE LENTIL STEW
Provided by Food Network Kitchen
Yield 8 servings
Number Of Ingredients 20
Steps:
- In a large heavy pot, heat oil and cook onions until tender. Stir in green, red peppers and carrots and cook for 2 minutes. Stir in eggplant and zucchini. Add all the spices and toss to coat. Stir in the lentils. Add the wine, tomatoes, oregano and basil. Bring to a boil and reduce heat. Cover and simmer gently for 1 hour. If more liquid is needed, add 1 cup of water. Stir the stew occasionally. When lentils are tender, stir in the beans. Cook for another 20 minutes. Season to taste. Garnish with chopped parsley.
LENTIL STEW WITH WINTER VEGETABLES
From Sunset Magazine. This would be lovely for a vegetarian OAMC. Add the parsley and goat cheese after thawing.
Provided by dicentra
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a medium pot over medium-high heat. Add onion and cook until translucent, about 3 minutes. Add garlic, lentils, salt, pepper, thyme, and 4 cups water.
- Bring to a boil, then reduce heat to medium-low. Add turnips, beets, and squash and simmer gently, stirring occasionally, 20 minutes.
- Add kale and carrots and cook 10 minutes, or until vegetables are tender and most of the liquid has been absorbed.
- Remove from heat and stir in parsley and goat cheese. Serve immediately, accompanied by crusty bread.
Nutrition Facts : Calories 414.1, Fat 14.4, SaturatedFat 5.5, Cholesterol 16.8, Sodium 807.9, Carbohydrate 53.5, Fiber 19.4, Sugar 10.3, Protein 21.6
LENTIL STEW WITH WINTER VEGETABLES
Make and share this Lentil Stew With Winter Vegetables recipe from Food.com.
Provided by bellaflora
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a medium pot over medium-high heat. Add onion and cook until translucent, about 3 minutes.
- Add garlic, lentils, salt, pepper, thyme, and 4 cups water. Bring to a boil, then reduce heat to medium-low.
- Add turnips, beets, and squash and simmer gently, stirring occasionally, 20 minutes.
- Add kale and carrots and cook 10 minutes, or until vegetables are tender and most of the liquid has been absorbed.
- Remove from heat and stir in parsley and goat cheese. Serve immediately, accompanied by crusty bread.
Nutrition Facts : Calories 382.2, Fat 14.2, SaturatedFat 5.5, Cholesterol 16.8, Sodium 750, Carbohydrate 46.2, Fiber 17.9, Sugar 4.7, Protein 20.4
VEGETABLE-LENTIL STEW
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
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
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.
VEGETABLE-LENTIL STEW
This is a nice fall-winter dish, although you could probably enjoy this year round. Since playing RSC #9 I actually fell in love with lentils, and they definetely go a long way in any recipe.
Provided by Studentchef
Categories Stew
Time 1h7m
Yield 12-14 serving(s)
Number Of Ingredients 12
Steps:
- Sauté white onion and garlic in olive oil until translucent. Make sure to stir frequently to prevent stickiness and the garlic from burning.
- Add carrots and sauté a few minutes longer. Add salt, pepper, cumin ad paprika, and stir well.
- Add all other vegetables and lentils and mix well. Then add 7 cups of water.
- Let it come to a boil, then reduce to simmer for 45 minutes. Add water if necessary.
- Serve warm.
Nutrition Facts : Calories 230.6, Fat 1.8, SaturatedFat 0.3, Sodium 139.9, Carbohydrate 42.6, Fiber 15.3, Sugar 4.4, Protein 12.3
HEARTY VEGETARIAN LENTIL STEW
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
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
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LENTIL STEW WITH WINTER VEGETABLES - SUNSET MAGAZINE
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3/5 (13)Total Time 1 hrServings 4Calories 416 per serving
- Heat olive oil in a medium pot over medium-high heat. Add onion and cook until translucent, about 3 minutes. Add garlic, lentils, salt, pepper, thyme, and 4 cups water. Bring to a boil, then reduce heat to medium-low. Add turnips, beets, and squash and simmer gently, stirring occasionally, 20 minutes.
- Add kale and carrots and cook 10 minutes, or until vegetables are tender and most of the liquid has been absorbed. Remove from heat and stir in parsley and goat cheese. Serve immediately, accompanied by crusty bread.
- Note: Semifirm aged goat cheese, available at most cheese counters, has an assertive flavor that pairs well with winter greens and root vegetables. Its firmer texture holds up well when heated.
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