RED LENTIL AND SWISS CHARD STEW
Make and share this Red Lentil and Swiss Chard Stew recipe from Food.com.
Provided by ellie_
Categories Stew
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large soup pot or saucepan, saute the onion in oil over medium high heat for 10-15 minutes or until onion is golden.
- Stir in curry powder and cayenne.
- Add the broth and chard and increase heat to high and bring to a boil.
- Reduce heat to medium and stir in lentils and garbanzos. Cover pan and simmer for 10 minutes or until lentils are tender (if you use brown lentils it will take longer for lentils to be tender), stirring occasionally.
- Divide soup into bowls and top with sour cream or yogurt, if desired.
Nutrition Facts : Calories 617.8, Fat 11, SaturatedFat 1.6, Sodium 558.5, Carbohydrate 99.3, Fiber 20, Sugar 2.4, Protein 36.2
CURRIED RED LENTIL AND SWISS CHARD STEW WITH GARBANZO BEANS
Categories Soup/Stew Bean Onion Stew Vegetarian Quick & Easy High Fiber Curry Lentil Winter Chard Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until golden, about 13 minutes. Mix in curry and cayenne. Add broth and chard. Increase heat; bring to boil. Add lentils and garbanzos; reduce heat to medium.
- Cover; simmer until lentils are tender, stirring twice, about 10 minutes. Divide stew among bowls. Top with yogurt.
LENTIL STEW WITH COCONUT AND MADRAS CURRY
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large stock pot over medium heat. Add the onion, garlic, madras curry, salt and pepper. Cook, stirring occasionally, until the onions start to soften, about 1 minute. Add the parsnips, sweet potatoes and red lentils and cook until warm, 1 to 2 minutes.
- Add the vegetable stock and coconut milk. Simmer until the vegetables are tender and the lentils are cooked, 25 to 30 minutes. Stir in the vinegar and spinach and cook until the spinach is wilted, about 1 minute more. Ladle the stew into bowls and garnish with the Fresno chile, fresh mint and a lime wedge. Serve with grilled naan if desired.
CURRIED LENTIL SOUP WITH SWISS CHARD
I actually found this recipe on another blog. I decided to post it here for safekeeping and so I could keep notes. It really is delicious! I made some adjustments and prepared it in the crockpot (easy to do) but posted the recipe as written.
Provided by lvt96
Categories Lentil
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Heat the olive oil over medium-high heat. Add the onions, carrots, celery, red pepper, garlic, ginger and spices and saute until the onion softens, about 5 minutes. Add the water or stock along with the salt, lentils and coconut milk, and bring to a boil. Reduce the heat and simmer until the lentils are cooked through, about 10 minutes.
- While the soup is simmering, wash and prep the chard and chop the cilantro. After the lentils have finished cooking, stir the chard and cilantro into the soup - it will look like a lot of chard for the soup at first, but have no fear. The chard will wilt down as it heats up. Keep stirring until the chard is bright green and wilted, about another 2 minutes. Taste and season as needed with more salt or pepper, and serve.
FRAGRANT RED LENTIL AND RAINBOW CHARD SOUP
Smells, looks, and tastes delicious. As with many soup recipes, use this as the basis for an aromatic, tasty soup. I've made it with fresh minced ginger, fresh minced turmeric, and fresh ground cardamom. I didn't notice a substantial difference in flavor, but if you like fresh, give them a try.
Provided by Carolyn LaLumiere Miller
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Soak lentils in a bowl with water to cover for 15 minutes.
- Heat olive oil and bouillon in a stockpot over medium heat. Add onions; cook and stir until translucent, about 5 minutes. Stir garlic, coriander, cumin, turmeric, and curry powder into onion mixture. Cook and stir until onion is tender and browned, adding a few spoonfuls of vegetable broth if needed to prevent burning, about 10 minutes more.
- Drain lentils and stir into onion mixture with remaining broth; bring soup to a boil. Cover stockpot, reduce heat, and simmer until lentils are soft, 30 to 45 minutes.
- Trim chard leaves, stack together, and cut into 3/4-inch strips. Stir chard into soup and cook until softened, about 10 minutes more.
Nutrition Facts : Calories 240 calories, Carbohydrate 39.2 g, Fat 3 g, Fiber 16.9 g, Protein 14.6 g, SaturatedFat 0.3 g, Sodium 555.6 mg, Sugar 5.5 g
VEGAN RED LENTIL SOUP WITH SWISS CHARD
This is a great vegan lentil soup recipe that I often make when I have leftover rice to use up. It is very filling and tastes even better the next day.
Provided by MisterHealthy
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Season with turmeric, cumin, and dry mustard and stir to combine for 1 minute.
- Rinse lentils under cold running water twice in a colander and drain. Add lentils and water to the pot and bring to a boil. Reduce heat and simmer, covered, until lentils are soft, 20 to 25 minutes. Add rice and puree with an immersion blender. Add more water if soup is too thick.
- Stir chard and cilantro into the soup and cook until flavors are well combined, 3 to 5 minutes. Season with lime juice, salt, and pepper.
Nutrition Facts : Calories 313.9 calories, Carbohydrate 49.3 g, Fat 5.8 g, Fiber 21.9 g, Protein 18 g, SaturatedFat 0.9 g, Sodium 57.8 mg, Sugar 5 g
FRENCH LENTILS WITH CHARD
This hearty one-dish vegetarian meal is meant to appeal to families that include a mix of meat-eaters and vegetarians. A great pot of beans or lentils, even when you add to it a bunch of chard from the farmers' market, costs no more than $4 to make, and it feeds four to six people. This combo of lentils and greens is inspired by a classic preparation for the tasty French Le Puy green lentils that traditionally includes salt pork and/or bacon and sausage. For this vegetarian version, I don't insist on Le Puy lentils, although I highly recommend them. Meat eaters in the family might want to accompany this with sausage, cooked separately or with the lentils. I recommend topping the lentils with goat cheese or feta.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 1h10m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Heat the olive oil over medium-high heat in a heavy soup pot or Dutch oven. Add the onion and cook, stirring, until it begins to soften, about 3 to 5 minutes. Add the carrot and celery and cook, stirring, until all the vegetables are tender, about 5 minutes. Add the garlic and continue to cook, stirring, until fragrant, 30 seconds to a minute. Add the lentils, 2 quarts water and bouquet garni. Bring to a boil, reduce the heat, and simmer 40 minutes. Add salt and pepper to taste. Remove the bouquet garni.
- Stir the chard into the simmering lentils. Cook another 10 minutes or so, until the lentils and greens are tender. The chard should be tender but still bright. Taste, adjust seasonings and serve, passing the cheese at the table for sprinkling. Alternatively, transfer to an oiled baking dish, top with rounds of goat cheese, crumbled feta or grated Parmesan, and heat through in a medium oven.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 3 grams, Carbohydrate 56 grams, Fat 3 grams, Fiber 10 grams, Protein 21 grams, SaturatedFat 0 grams, Sodium 455 milligrams, Sugar 4 grams
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