LENTIL STEW
This hearty stew is a favorite with our family, along with a basket of homemade breadsticks. Since lentils don't require the long soaking time that dried beans do, you can begin making this dish just an hour before supper-not the night before!-Carol Wolfer, Lebanon, Oregon
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring the lentils, water and bouillon to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the remaining ingredients. Return to a boil; reduce heat and simmer 20-30 minutes longer or until lentils and vegetables are tender.
Nutrition Facts : Calories 200 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 628mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 11g fiber), Protein 17g protein.
STEWED LENTILS
Serve this unique side of stewed lentils with our Sausage with Sauteed Red Onions and Thyme.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- Place medium saucepan over medium heat, and add the olive oil. When hot, add celery, carrots, and shallot, and saute until the chopped shallot is translucent, about 2 minutes. Add the garlic, bay leaf, and lentils, and stir to combine. Add the chicken stock, increase heat to high, and bring to a simmer.
- Reduce heat to medium low, simmer for 20 minutes, and add the rosemary. Continue cooking until the lentils are tender, about 10 minutes more. Stir in the salt, pepper, and scallions. Remove the rosemary sprig and bay leaf before serving.
LENTIL STEW
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat a large pot over medium heat and add the oil. When hot, add the meat if using and brown for 3 to 5 minutes. Add the onions, celery, carrots, garlic and spice and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
- Add 6 cups water and scrape up any brown bits from the bottom of the pot. Add the lentils and herb and bring to a simmer. Add the potatoes and simmer until the lentils and vegetables are tender, about 45 minutes. Add a splash of vinegar to taste and serve the stew in bowls. A fried egg on top would be delightful.
STEWED LENTILS AND TOMATOES
Provided by Ina Garten
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan. Add the onions, carrots and fennel and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
- Meanwhile, rinse and pick over the lentils to make sure there are no stones in the package.
- Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.
CARIBBEAN STEWED LENTILS
This is one of my favourites from growing up in Trinidad. It's a great vegetarian dish and very healthy, as it has high levels of proteins, is a good source of iron, and also contains dietary fiber, folate, and vitamin B1. It also freezes very well if made in large batches. I usually serve mine with rice.
Provided by Yellsbells
Categories Lentil
Time 7h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For bagged lentils, follow the preparation listed on the bag, soaking if necessary. If using dried lentils, make sure to sift through them removing any debris and then soak in a bowl with water for a few hours or overnight.
- When the lentils are prepped, add them to a pot with enough water to cover them by about 2 inches.
- Add the garlic cloves (whole), hot pepper (whole), salt, black pepper, thyme and bouillon to the lentils and water, and heat to medium-high heat.
- Bring this to a boil, then cover and reduce heat to a simmer for about 45 minutes or until the lentils are tender.
- In another pot, heat the oil at medium heat and saute the sliced onions until they are golden at the edges.
- Then gently (we're adding liquid to hot oil) add the cooked lentils to the pot (pour in everything).
- With a whisk or cooking spoon, stir to break down some of the lentils to thicken the consistency and create more of a sauce.
- Add the scallions, cilantro and butter and stir.
- Allow this to cook for about 20 more minutes or until the desired consistency is reached. I prefer mine to be like a thick soup.
- Don't forget to fish out the twig from the thyme before serving and enjoy.
STEWED LENTILS & TOMATOES(BAREFOOT CONTESSA)
Make and share this Stewed Lentils & Tomatoes(Barefoot Contessa) recipe from Food.com.
Provided by Sharon123
Categories Lentil
Time 1h10m
Yield 6-8
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan. Add the onions and carrots and cook over medium low heat for 8-10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook 1 more minute. Be careful not to burn the garlic.
- Meanwhile, place the canned tomatoes, including the juice, in the bowl of a food processor and pulse several times until the tomatoes are coarsely chopped. Rinse and pick over the lentils to make sure there are no stones.
- Add the tomatoes, lentils, broth, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering.
- Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar. Season to taste and serve hot. Enjoy!
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