SQUASH AND LENTIL LAMB STEW
My family lived in New Zealand many years ago. Every Sunday my mother made a lamb stew-it was Dad's favorite! I changed the recipe to suit my family's more modern palates, but it seems just as exotic and delicious. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a 5- or 6-qt. slow cooker, whisk together first 7 ingredients. In a large skillet, heat 2 teaspoons oil over medium heat; brown lamb in batches. Add to slow cooker. , In same skillet, saute onions in remaining oil over medium heat until tender, 4-5 minutes. Add ginger and garlic; cook and stir 1 minute. Add to slow cooker. Stir in lentils and squash., Cook, covered, on low 6-8 hours, until meat and lentils are tender. Stir in spinach until wilted. Stir in cilantro and lime juice.Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 411 calories, Fat 21g fat (11g saturated fat), Cholesterol 38mg cholesterol, Sodium 777mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 6g fiber), Protein 23g protein.
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
MOROCCAN LENTIL STEW
This hearty stew is loaded with vegetables, so it's easy on the waistline! I recently re-joined WW, and am searching for ways to incorporate more legumes and veggies in my diet, and this recipe makes that easy. The warm Moroccan spices ensure a flavorful stew. One serving is 4sp on the WW green plan.
Provided by Kim's Cooking Now
Categories Soups, Stews and Chili Recipes Stews
Time 1h20m
Yield 6
Number Of Ingredients 19
Steps:
- Stir hot water and tomato bouillon together in a bowl until dissolved.
- Heat oil over medium heat in a Dutch oven or large pot. Add onion; cook and stir until starting to soften, about 3 minutes. Stir in garlic, fenugreek leaves, bay leaf, cumin, coriander, cinnamon, salt, and cayenne pepper; cook for 1 minute more.
- Stir in lentils, butternut squash, carrot, celery, and tomato bouillon. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until lentils have softened, about 45 minutes.
- Add green beans and peas and cook for 5 minutes more. Garnish with fresh cilantro.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 28.6 g, Fat 2.8 g, Fiber 12.1 g, Protein 9.7 g, SaturatedFat 0.4 g, Sodium 247.5 mg, Sugar 3.6 g
CURRIED LENTIL, SQUASH AND APPLE STEW
Infused with curry spices and chock-full of wilted spinach, butternut squash and sweet chunks of apple, this unique lentil stew is fragrant and flavorful beyond belief.
Provided by Tara Parker-Pope
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large pot, heat oil over medium-high heat, and sauté onion and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.
- Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 559 milligrams, Sugar 7 grams
LAMB STEW WITH BUTTERNUT SQUASH
Comfort food galore!
Provided by Dick Brumley
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 2h55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Season lamb with salt.
- Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Cook and stir 1/2 the lamb cubes in hot oil until browned on all sides, about 5 minutes. Transfer browned meat with a slotted spoon to a plate, reserving drippings in the pot. Add remaining 1 tablespoon oil to the Dutch oven. Cook and stir second 1/2 the lamb cubes until browned on all sides, about 5 minutes. Transfer lamb to plate. Reduce heat to medium-low.
- Cook and stir onion, carrots, and garlic in Dutch oven until slightly softened, 3 to 5 minutes. Stir lamb cubes and any accumulated juices, tomatoes, beef stock, thyme, and rosemary into onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cover Dutch oven with an oven-proof lid.
- Cook stew in the covered Dutch oven in the preheated oven until the lamb is tender, 2 to 3 hours. Stir butternut squash cubes into stew, recover the Dutch oven, and return to the preheated oven until squash is tender, 20 to 25 minutes.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 17.3 g, Cholesterol 60.9 mg, Fat 17.1 g, Fiber 3.6 g, Protein 18 g, SaturatedFat 6.6 g, Sodium 256.4 mg, Sugar 7.5 g
VEGAN BUTTERNUT SQUASH AND LENTIL STEW IN THE SLOW COOKER
A delicious, nutritious stew that will delight vegans, vegetarians, or meat-eaters alike. Everything goes in the slow cooker, and you'll have a delicious meal 3 hours later.
Provided by Heather
Categories Soups, Stews and Chili Recipes Stews
Time 2h50m
Yield 6
Number Of Ingredients 13
Steps:
- Turn a slow cooker on High.
- Combine butternut squash, lentils, onion, carrots, olive oil, sage, sea salt, ginger, garlic powder, and cumin in the slow cooker. Pour in water and stock. Stir gently to evenly distribute spices and vegetables.
- Cook on High until vegetables are cooked through and lentils are soft, 2 1/2 to 3 hours. Serve warm.
Nutrition Facts : Calories 325.4 calories, Carbohydrate 57.5 g, Fat 4.4 g, Fiber 14.2 g, Protein 18.4 g, SaturatedFat 0.4 g, Sodium 414.7 mg, Sugar 5.1 g
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