Baked Lentil Veggie Stew Recipes

HEARTY LENTIL STEW

Hearty Lentil Stew image

This Hearty Lentil Stew is a richly flavored vegan stew that's loaded with chunks of fresh vegetables and lentils. As far as lentil recipes go, they don't come much easier to make than this one. This vegan lentil stew recipe is one of my favorite meatless meals to make!

Provided by Deborah

Categories Dinner

Time 40m

Number Of Ingredients 17

Ingredients

4 tablespoons extra virgin olive oil
1 large onion, chopped
1 celery stalk, chopped
2 leeks, white and tender green parts, chopped
4 cloves garlic, minced
2 cups brown lentils
2 cups kale, stems removed and chopped
1 large sweet potato, peeled and cut into large pieces
2 red potatoes, cut into large pieces
2 large carrots, peeled and cut into large pieces
1 15-ounce can chopped tomatoes
4 cups low-sodium vegetable broth
2 cups water
1 teaspoon cumin
1 teaspoon onion power
1/8 teaspoon cinnamon
salt and freshly ground black pepper to taste

Steps:

Place lentils in a fine mesh colander and rinse under cold running water to remove any dirt and debris. Pick through to make sure there aren't any little stones and discard any shriveled lentils.
Heat the oil in a large pot or Dutch oven over medium heat.
Stir in onions, celery, and leeks and cook for about 4 to 5 minutes.
Toss in the garlic and for another minute or two.
Add the lentils, kale, potatoes, carrots, canned tomatoes, vegetable broth, water and seasoning.
Bring to a boil, then cover, and let simmer on medium-low heat for about 30 minutes or until lentils are tender and vegetables are just fork tender.

Nutrition Facts : Calories 359 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 11 grams fat, Fiber 11 grams fiber, Protein 13 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 260 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

HEARTY VEGETARIAN LENTIL STEW

Hearty Vegetarian Lentil Stew image

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

Ingredients

5 cups water
1 (16 ounce) package dry lentils, rinsed and drained
1 ½ cups dry white wine
3 cups chopped carrots
3 cups chopped celery
2 cups vegetable broth
1 (16 ounce) can diced tomatoes
1 ½ cups chopped onion
1 ½ cups chopped bell pepper
1 ½ cups chopped cabbage
½ (8 ounce) can tomato paste
3 tablespoons brown sugar
2 tablespoons curry powder
1 ½ tablespoons chopped garlic
1 ½ tablespoons onion powder
1 ½ tablespoons kosher salt, or to taste
1 ½ teaspoons black pepper
1 ½ teaspoons ground cumin

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

VEGETABLE LENTIL STEW

Vegetable Lentil Stew image

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

Ingredients

4 cups reduced-sodium V8 or tomato juice
2 cans (14-1/2 ounces each) Italian stewed tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 medium carrots, thinly sliced
2 medium potatoes, cubed
1 large onion, chopped
1 green pepper, chopped
1 sweet red pepper, chopped
1 cup dried lentils, rinsed
2 tablespoons minced fresh parsley
2 tablespoons chili powder
2 teaspoons dried basil
1 teaspoon garlic powder
1 teaspoon ground cumin
1 package (10 ounces) frozen chopped spinach, thawed
TOPPING:
1/2 cup reduced-fat sour cream
1/2 cup reduced-fat plain yogurt
2 tablespoons minced chives

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

VEGETARIAN LENTIL STEW

Vegetarian Lentil Stew image

Make and share this Vegetarian Lentil Stew recipe from Food.com.

Provided by Dancer

Categories Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons vegetable oil
1 cup chopped onion (, about 2 medium)
1 clove garlic, finely chopped
3 cups water
2 cups coarsely chopped potatoes (, about 2 medium)
1 cup dried lentils, sorted and rinsed
1/4 cup chopped fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mace
8 ounces fresh mushrooms, cut in half
1 (28 ounce) can whole tomatoes, undrained

Steps:

Heat oil in Dutch oven over medium-high heat.
Saute onions and garlic in oil.
Stir in remaining ingredients; break up tomatoes.
Heat to boiling; reduce heat.
Cover and simmer about 40 minutes, stirring occasionally, until potatoes are tender.

Nutrition Facts : Calories 213.3, Fat 2.4, SaturatedFat 0.4, Sodium 212.9, Carbohydrate 38.1, Fiber 13.5, Sugar 6.6, Protein 12.2

BAKED LENTIL-VEGGIE STEW

Baked Lentil-Veggie Stew image

This is on my list of must-try recipes (I love lentils) and thought I would share it here. I hope it turns out as good as it sounds!

Provided by Lennie

Categories Stew

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb Brussels sprout
1 cup green lentil
1 teaspoon dried thyme
1/2 teaspoon dried savory
1/2 teaspoon freshly ground black pepper
3 cups water (substitute stock -- vegetable, beef or chicken -- if you wish)
1 cup chopped onion (, peeled)
2 cups chopped celery
1 cup chopped carrot (, peeled)
4 cups chopped rutabagas (, peeled)
3 bay leaves
1 tablespoon grated fresh gingerroot
2 tablespoons low sodium soy sauce

Steps:

Preheat oven to 350F degrees.
In the bottom of each sprout, cut an"x"; place in a large casserole dish.
Add all other ingredients except soy sauce and combine well.
Bake uncovered, stirring occasionally, until lentils and vegetables are tender, about 1 hour.
Check halfway through, and add more water if necessary.
After removing from oven, stir in soy sauce and serve, preferably over rice.

Nutrition Facts : Calories 305.6, Fat 1.6, SaturatedFat 0.3, Sodium 391.3, Carbohydrate 58.1, Fiber 23.9, Sugar 15.1, Protein 18.6

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