SMOKY LENTIL STEW WITH LEEKS AND POTATOES
Rustic with deep flavor, this stew improves after a day in the fridge. Make the whole recipe, and eat it over several days - or freeze it for later. If you can't get small Spanish Pardina lentils or French lentilles du Puy, use any size green or brown lentil. (Carnivores may want to add chorizo or jamón.) The stew is rather brothy at first, but thickens upon sitting. Thin with a little water when reheating, as necessary. For optimum results, be sure to use fruity, zesty-tasting extra virgin olive oil - it really makes a difference.
Provided by David Tanis
Categories dinner, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Rinse lentils. Put them in a Dutch oven or large, heavy-bottomed pot and add 8 cups water. Pin a bay leaf to each onion half using a whole clove and add to the pot. Bring to a boil over high heat, add a large pinch of salt, then reduce heat to a simmer. Cook with lid ajar for about 30 minutes, until soft. Turn off heat.
- Meanwhile, bring a medium pot of salted water to boil, and cook the potato slices until just done, about 10 minutes, then drain and spread out on a baking sheet to cool.
- Put 3 tablespoons olive oil in a large skillet over medium-high heat. When the oil is wavy, add leeks and stir to coat. Season with salt and pepper. Let leeks cook briskly, stirring frequently until soft but still bright green, about 5 to 8 minutes. Turn heat to medium, stir in chopped garlic, thyme, pimentón and cayenne.
- Add saffron and soaking water, the chopped tomato and vinegar. Turn heat to high and let everything simmer for a few minutes. Pour contents of skillet into Dutch oven with lentils. Add the reserved potatoes.
- Bring to a boil, then reduce to a simmer. Cook covered with lid ajar for about 10 minutes. Taste and adjust seasoning, then cook for 10 more minutes. The lentils will be quite soft and the potatoes will start to break. Discard onion and thyme sprig.
- Finish with a drizzle of extra-virgin olive oil and chopped parsley, if you wish.
CURRIED LAMB WITH GREEN LENTILS
The original recipe came from a "low cholesterol, low fat" cookbook so I assume it is healthy. Actually, it tastes so good, I am prepared to forgive it if it isn't! I've been making it for some time now so I'm giving you the recipe I make now and not the one I started with. (I use Patak Curry Paste)
Provided by franja
Categories Curries
Time 50m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Place lamb and vegetables in dry pan and fry gently until onion is soft and translucent.
- Add curry paste and tomato purée and cook for a minute or two until the meat is coated.
- Add stock and lentils.
- Bring to boil then cover and simmer for 30 mins; adding more stock if necessary.
- Serve with boiled rice (and Naan if you can handle the calories!).
Nutrition Facts : Calories 574.2, Fat 34.1, SaturatedFat 14.8, Cholesterol 92.5, Sodium 147.1, Carbohydrate 33.7, Fiber 14.8, Sugar 4.5, Protein 32.3
CURRIED LAMB AND LENTIL STEW
Make and share this Curried Lamb and Lentil Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle lamb with salt and pepper.
- In a big pot, over medium-high heat, saute lamb in oil for about 5 minutes or until lamb is browned.
- Add onion, garlic, and ginger; saute 5 more minutes.
- Add curry powder and stir for 30 seconds.
- Add vegetable broth, tomatoes with juice, lentils, carrots, and zucchini; bring to a boil.
- Reduce heat; cover and simmer for 1 hour or until lamb and lentils are tender, stirring occasionally.
- Add peas and simmer about 5 minutes or until heated well.
- Season wtih salt and pepper to taste.
- Serve in soup bowls.
Nutrition Facts : Calories 620.9, Fat 28.4, SaturatedFat 11.3, Cholesterol 81.7, Sodium 366.8, Carbohydrate 56.7, Fiber 21.9, Sugar 13, Protein 36.9
LAMB AND LENTILS STEW
hearty lentil stew with lamb that just falls apart
Provided by maacka
Time 4h
Yield Serves 6
Number Of Ingredients 13
Steps:
- Heat the olive oil in the large pan or a casserole dish. Fry the lamb in the olive oil from each side until golden brown. Then take out and set aside.
- In the same oil, fry chopped onion and crushed garlic for about 5 minutes until softened. Add sliced carrots and celery, fry for 5 more minutes and then add lentils. Pour in the red wine and stir well.
- Return the meat back into the pan, pour the stock over and add cloves and rosemary and black pepper.
- Turn down to very low heat and simmer for about 3 hours, until the meat falls off the bone. Add stock during this time as necessary.
- Take the meat off the bone (it should be falling off by itself), so just use wooden spoon and serve with crusty bread.
- BON APPETIT!
MEDITERRANEAN LAMB AND LENTIL STEW
This light and delicious stew makes a perfect springtime meal, especially when served over rice pilaf. It's a favorite of my children.
Provided by carina
Categories Soups, Stews and Chili Recipes Stews
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
- Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones.
- Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.
Nutrition Facts : Calories 572 calories, Carbohydrate 46.4 g, Cholesterol 103 mg, Fat 26.7 g, Fiber 19.7 g, Protein 39.3 g, SaturatedFat 11.1 g, Sodium 1049.2 mg, Sugar 7.9 g
CURRIED LENTIL, TOMATO AND LAMB STEW
Steps:
- Heat oil in heavy large pot over medium-high heat. Sprinkle lamb with salt and pepper. Add to pot; sauté until brown, about 5 minutes. Add onion, garlic and ginger; sauté 5 minutes. Add curry powder; stir 30 seconds. Add 2 cups water and next 3 ingredients; bring to boil. Reduce heat, cover and simmer until lamb and lentils are tender, stirring occasionally, about 1 hour.
- Add peas to pot and simmer until heated through, about 5 minutes. Season with salt and pepper. Ladle into bowls.
LAMB AND LENTIL CURRY
Found this on the net, and after a few alterations (lamb chops rather than shanks, less cinnamon sticks) and a lot of editing to the recipe, I made this for dinner. It's great. Quick to make, but a really nice flavour and texture to the sauce.
Provided by JustJanS
Categories Curries
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Heat oil in large skillet over medium to high heat.
- Sear floured meat in hot oil; remove.
- Crush the whole spices lightly with the back of a spoon, then add whole spices to pot; saute for a minute or two until fragrant.
- Add garlic, onions, chilli and ginger and sauté for about 5 minutes or until onion is softened.
- Add remaining spices and mix well.
- Add a little more oil and heat; return chops to pan.
- Add tomatoes, potatoes and lentils.
- Pour stock over, add salt to taste, reduce temp and simmer until tender-about 1 hour.
- Add lemon juice, garam masala and chopped coriander to finish.
Nutrition Facts : Calories 1080.8, Fat 74.6, SaturatedFat 30.5, Cholesterol 185, Sodium 156.3, Carbohydrate 48.9, Fiber 15, Sugar 5.3, Protein 53
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