Carrot And Lentil Stew Recipes

QUINOA, CARROT AND LENTIL STEW

Quinoa, Carrot and Lentil Stew image

This recipe is based on one from Patricia Green's and Carolyn Hemming's book, Quinoa 365. The intro states, "The lentil is said to be one of the first domesticated crops, dating back to prehistoric times. An important component of any vegetarian diet, lentils are high in protein and often used as a meat substitute. To make this recipe a soup rather than a stew, reduce the thickness by precooking the quinoa, then adding it to the soup."

Provided by mersaydees

Categories Stew

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup quinoa (125 mL)
1/2 cup red lentil (125 mL)
4 cups vegetable stock (1 L) or 4 cups chicken stock (1 L)
1 cup water (250 mL)
1 1/2 cups carrots, sliced (375 mL)
1 cup red onion, diced (250 mL)
2 teaspoons fresh garlic, minced (10 mL)
1 teaspoon ground cumin (5 mL)
1 teaspoon ground coriander (5 mL)
1/4 teaspoon salt (1 mL)
1 cup red bell pepper, diced (250mL, about 1 pepper)
2 tablespoons fresh cilantro, finely chopped (30 mL)

Steps:

In a large saucepan, combine the quinoa, lentils, stock and water and bring to a boil. Reduce to a simmer, cover and cook for 10 minutes. Add the carrots, onion, garlic, cumin, coriander and salt and cook 5 more minutes. Add the red pepper and cook for 5 minutes more. Stir in the cilantro and adjust the seasoning if necessary. Serve immediately.

SPICED CARROT & LENTIL SOUP

Spiced carrot & lentil soup image

A delicious, spicy blend packed full of iron and low in fat to boot. It's ready in under half an hour, or can be made in a slow cooker

Provided by Jane Hornby

Categories Dinner, Lunch, Snack, Soup, Supper

Time 25m

Number Of Ingredients 8

Ingredients

2 tsp cumin seeds
pinch chilli flakes
2 tbsp olive oil
600g carrots, washed and coarsely grated (no need to peel)
140g split red lentils
1l hot vegetable stock (from a cube is fine)
125ml milk (to make it dairy-free, see 'try' below)
plain yogurt and naan bread, to serve

Steps:

Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
Simmer for 15 mins until the lentils have swollen and softened.
Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

Nutrition Facts : Calories 238 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.25 milligram of sodium

CARROT AND LENTIL STEW

Carrot and Lentil Stew image

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

Provided by Chris Wilson UK

Categories Lentil

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 onion, chopped
2 carrots, diced
2 sun-dried tomatoes, chopped
1 chili, deseeded (optional)
100 ml white wine
200 g puy lentils
400 g chopped tomatoes
1 cup stock
1 teaspoon herbes de provence

Steps:

Saute onion until soft, about 5 minutes.
Add carrots, sundried tomatoes chili, and saute until soft, about 10 minutes.
Add white wine and use to deglaze the pan.
Add lentils and stir in.
Add tomatoes, stock and herbs, and cook until lentils are soft, about 30 minutes.
Serve with protein, e.g. sausages and potatoes/chips.

Nutrition Facts : Calories 122.2, Fat 0.5, SaturatedFat 0.1, Sodium 50.3, Carbohydrate 20.6, Fiber 6.6, Sugar 6.8, Protein 6.1

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