Lentil Stew With Winter Vegetables Recipes

WINTER VEGETABLE & LENTIL SOUP

Winter vegetable & lentil soup image

When it's cold outside, treat yourself to a healthy homemade vegetable soup, packed with immunity-supporting vitamin C and four of your 5-a-day

Provided by Sara Buenfeld

Time 40m

Number Of Ingredients 9

Ingredients

85g dried red lentils
2 carrots, quartered lengthways then diced
3 sticks celery, sliced
2 small leeks, sliced
2 tbsp tomato purée
1 tbsp fresh thyme leaves
3 large garlic cloves, chopped
1 tbsp vegetable bouillon powder
1 heaped tsp ground coriander

Steps:

Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.
Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.

Nutrition Facts : Calories 264 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 11 grams sugar, Fiber 13 grams fiber, Protein 16 grams protein, Sodium 0.4 milligram of sodium

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

LENTIL STEW WITH WINTER VEGETABLES

Lentil Stew With Winter Vegetables image

Make and share this Lentil Stew With Winter Vegetables recipe from Food.com.

Provided by bellaflora

Categories Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 cup french green lentil
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 sprigs fresh thyme
2 small turnips, scrubbed and cut into 1/2-in . cubes (about 1 cup)
1 bunch peeled chioggia beet, peeled (or 3 large beets, halved)
1 cup cubed butternut squash (1/2-in. cubes)
4 cups stemmed chopped kale
1 bunch about 5 baby carrots, trimmed and scrubbed
1/2 cup minced flat leaf parsley
3 ounces aged goat cheese (such as Chevrot or BÃƒ cheron, cut into small pieces)

Steps:

Heat olive oil in a medium pot over medium-high heat. Add onion and cook until translucent, about 3 minutes.
Add garlic, lentils, salt, pepper, thyme, and 4 cups water. Bring to a boil, then reduce heat to medium-low.
Add turnips, beets, and squash and simmer gently, stirring occasionally, 20 minutes.
Add kale and carrots and cook 10 minutes, or until vegetables are tender and most of the liquid has been absorbed.
Remove from heat and stir in parsley and goat cheese. Serve immediately, accompanied by crusty bread.

Nutrition Facts : Calories 382.2, Fat 14.2, SaturatedFat 5.5, Cholesterol 16.8, Sodium 750, Carbohydrate 46.2, Fiber 17.9, Sugar 4.7, Protein 20.4

LENTIL STEW WITH WINTER VEGETABLES

Lentil Stew With Winter Vegetables image

From Sunset Magazine. This would be lovely for a vegetarian OAMC. Add the parsley and goat cheese after thawing.

Provided by dicentra

Categories Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 cup french green lentil
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 sprigs fresh thyme
2 small turnips, scrubbed and cut into 1/2-in . cubes (about 1 cup)
5 small beets, peeled (or 3 large beets, halved)
1 cup cubed butternut squash (1/2-in. cubes)
4 cups stemmed chopped kale
5 baby carrots, trimmed and scrubbed
1/2 cup minced flat leaf parsley
3 ounces aged goat cheese

Steps:

Heat olive oil in a medium pot over medium-high heat. Add onion and cook until translucent, about 3 minutes. Add garlic, lentils, salt, pepper, thyme, and 4 cups water.
Bring to a boil, then reduce heat to medium-low. Add turnips, beets, and squash and simmer gently, stirring occasionally, 20 minutes.
Add kale and carrots and cook 10 minutes, or until vegetables are tender and most of the liquid has been absorbed.
Remove from heat and stir in parsley and goat cheese. Serve immediately, accompanied by crusty bread.

Nutrition Facts : Calories 414.1, Fat 14.4, SaturatedFat 5.5, Cholesterol 16.8, Sodium 807.9, Carbohydrate 53.5, Fiber 19.4, Sugar 10.3, Protein 21.6

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