SPICY LENTIL & CHICKPEA STEW
This recipe came to me from a friend who had worked at a health food store. I changed a few things until I found a version that my family loved. My son doesn't like things too spicy, so I make the stew milder for him and add a sprinkle of extra spice in mine. My husband, who farms, works outdoors for long hours at a time and finds this soup hearty enough to keep him satisfied. -Melanie MacFarlane, Bedeque, Prince Edward Island
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 8 servings (2-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a small skillet, heat oil over medium-high heat. Add onion, oregano and pepper flakes; cook and stir until onion is tender, 8-10 minutes. Transfer to a 5- or 6-qt. slow cooker., Add chickpeas, lentils, olives and paprika; stir in broth and tomato sauce. Cook, covered, on low 8-10 hours, until lentils are tender. Stir in spinach. Top servings with yogurt.
Nutrition Facts : Calories 266 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 712mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 10g fiber), Protein 14g protein. Diabetic Exchanges
MASOOR DAL (SPICED RED LENTILS)
What I have come to understand is that how food looks as you prepare it can make as much difference to the cook as it does, on the plate, to the person who gets to eat it. When the skies are drab and life feels a little gray, I am absurdly cheered by the fresh brightness of a vibrantly orange dal, a red lentil stew spiced with turmeric, chili and ginger, and colored with sweet potatoes and tomatoes. Just seeing that mixture in the pan lifts my spirits. It helps that a dal is simple to make: a bit of chopping and the stew all but cooks itself. And it can be made in advance and then reheated, always a bonus. This dal makes a wonderful, exuberant partner to broiled salmon, but I love it without meat, too, when I partner it with my "bright rice."
Provided by Nigella Lawson
Categories easy, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.
- Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
- Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.
- To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 299 milligrams, Sugar 4 grams, TransFat 0 grams
HEARTY RED LENTIL STEW
This hearty red lentil stew is the first recipe I made with my new healthy diet. It was a hit! This is gluten free, and if you remove the white potatoes it can also be nightshade free.
Provided by Cassie
Categories 100+ Everyday Cooking Recipes Vegetarian Soups and Stews Stew
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Bring 3 cups water, onions, garlic, and 2 bouillon cubes to a boil in a large pot. Add lentils, squash, carrots, white potatoes, and sweet potatoes. If the majority of food is not covered in water, add more water and the corresponding amount of bouillon. Bring to a boil.
- Lower heat and simmer until potatoes are soft, about 20 minutes. Add celery and simmer for 5 minutes. Add watercress, peas, dill, and soy sauce. Mash some of the potatoes and cook until heated through, 3 to 5 minutes
Nutrition Facts : Calories 359 calories, Carbohydrate 73.6 g, Fat 1.3 g, Fiber 14.3 g, Protein 17.2 g, SaturatedFat 0.1 g, Sodium 280.4 mg, Sugar 10.6 g
SPICY ROOT & LENTIL CASSEROLE
The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Supper, Vegetable
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
- Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
- Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.
Nutrition Facts : Calories 378 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 10 grams fiber, Protein 14 grams protein, Sodium 1.24 milligram of sodium
SPICY RED LENTIL STEW
Make and share this Spicy Red Lentil Stew recipe from Food.com.
Provided by - Carla -
Categories Stew
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, heat oil over medium heat.
- Saute chili pepper, onion, garlic, celery and carrots for 3-5 minutes.
- Add remaining ingredients.
- Bring to a boil.
- Reduce heat.
- Simmer uncovered for 40 minutes, or until lentils are tender.
- Season with additional spices if desired.
- Serve and Enjoy!
Nutrition Facts : Calories 275, Fat 2.3, SaturatedFat 0.4, Sodium 18.3, Carbohydrate 47.5, Fiber 9, Sugar 2.6, Protein 18.8
SPICY ETHIOPIAN RED LENTIL STEW
From Cooking Light, this sounds like a really yummy stew and healthy for you too! Ethiopian Berbere spice is a mixture of dried chiles, cloves, ginger, coriander, and allspice that Cooking Light says can be found at gourmet markets and specialty stores.
Provided by Enjolinfam
Categories Stew
Time 1h25m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 15 minutes or until tender, stirring occasionally. Add ginger and garlic; cook 5 minutes, stirring frequently. Stir in tomato paste and Berbere spice; cook 1 minute, stirring to combine. Gradually add broth, stirring with a whisk until blended. Increase heat to medium-high; bring to a simmer.
- Rinse lentils in cold water; drain. Add lentils to broth mixture; simmer, partially covered, 35 minutes or until lentils are tender, stirring occasionally. Stir in salt. Sprinkle with cilantro. Serve over rice.
Nutrition Facts : Calories 920.4, Fat 8.9, SaturatedFat 1.5, Sodium 2440, Carbohydrate 183.1, Fiber 13.5, Sugar 6.5, Protein 28.1
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