Best Lentil And Vegetable Stew Recipes

RED LENTIL AND VEGETABLE STEW

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.

SAMBAR (SPICY LENTIL AND VEGETABLE STEW)

Steps:

• Combine water, toor dal, onion, tomato, pumpkin, okra, peas, and radishes in a pot. Bring to a boil, reduce heat to low, and cook until dal, pumpkin, and radishes start to soften, 30 to 40 minutes.
• Heat oil in a small pan over medium heat and add mustard seeds. Stir in garlic, red peppers, curry leaves, and sambar powder. Cook until fragrant, about 5 minutes.
• Stir seasoned oil mixture into the stew and cook until flavors combine, 25 to 30 minutes more. Stir in tamarind, salt, and red chile powder.

LENTIL AND VEGETABLE STEW WITH KALE

Steps:

• Heat oil in large pot over high heat. Add onion and next 3 ingredients; sprinkle with salt and pepper and sauté until beginning to soften and brown, 10 to 11 minutes. Stir in lentils and herbes de provence. Add broth and kale. Bring to boil, stirring to incorporate kale. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 20 minutes. Add more broth to thin, if desired. Season with salt and pepper.

LENTIL AND VEGETABLE STEW

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.

CURRIED LENTIL AND VEGETABLE STEW

Steps:

• In 4-quart saucepan, heat oil over medium heat. Add onion and curry powder; cook 2 minutes, stirring occasionally.
• Gradually whisk Bisquick into broth until well blended. Stir broth mixture, soup, apple juice, sweet potatoes and soybeans into saucepan. Heat to boiling, stirring occasionally. Reduce heat to low; cover and simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender.

LENTIL AND VEGETABLE STEW

Steps:

• Heat oil and fry onions and garlic until softened but not browned.
• Add the potatoes, carrots, celery and lentils. Stir to coat the vegetables with oil.
• Add tomatoes, tomato puree, herbs and vegetable stock.
• Bring to boil, cover and simmer for 40 - 45 minutes, or until the lentils and vegetables are very tender. You might need to add some water at this stage if the stew seems to be too thick.
• Remove bay leaf.
• Mash the lentils and vegetables.
• Ready to serve.
• Freeze in portions what is not going to be used within 2 -3 days.

MOROCCAN LENTIL AND VEGETABLE STEW

Steps:

• Dice the onion and mince the garlic. Sauté both in a large pot with olive oil over medium heat until softened. Dice the celery while the onions and garlic are sautéing, then add to the pot and continue to sauté for 2-3 minutes more. Add the cumin, turmeric, cinnamon, and cayenne pepper to the pot. Stir and cook the spices with the vegetables for 1-2 minutes. Add the diced tomatoes (with juices), chickpeas (rinsed and drained), and cauliflower florets (no need to thaw). Stir the pot until everything is well mixed. Add the vegetable broth and bay leaf, turn the heat up to high, place a lid on the pot, and allow it to come to a boil. Once it reaches a boil, add the lentils. Stir and let it come back up to a boil, then turn the heat down to low. Let the stew simmer on low, with the lid, for 30 minutes. After simmering for 30 minutes, the lentils should be tender. Remove the bay leaf and give the stew a taste. Add salt if needed (this will depend on the type of vegetable broth used. I did not add any additional salt), then serve.

LENTIL AND VEGETABLE STEW

Steps:

• 1. Heat water and lentils to boiling in dutch oven.
• 2. Reduce heat.
• 3. Cover and cook until lentils are almost tender, about 30 minutes.
• 4. Stir in potatoes, onion, celery, garlic, parsley, bouillon, salt and cumin.
• 5. Cover and cook until potatoes are tender, about 20 minutes.
• 6. stir in kale or swiss chard.
• 7. Cover and cook until chard is tender, 10 to 15 minutes.
• 8. Serve with lemon wedges.
• 9. garnish with crumbled feta cheese.