VEGETABLE LENTIL STEW
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
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
VEGETARIAN LENTIL STEW
Categories Bean Ginger Stew Low Fat Vegetarian Low/No Sugar Wheat/Gluten-Free Lentil Zucchini Vegan Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion, garlic and ginger and sauté until tender, about 10 minutes. Mix in cumin and mustard and stir 2 minutes. Add next 4 ingredients; bring to boil. Reduce heat to medium-low and simmer until lentils are tender, about 45 minutes or less (Can be prepared 3 days ahead. Cover and refrigerate. Bring to simmer over medium heat, adding more water as necessary to thin to desired consistency, before serving.)Top with cilantro.
VEGETARIAN LENTIL STEW
Make and share this Vegetarian Lentil Stew recipe from Food.com.
Provided by Dancer
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in Dutch oven over medium-high heat.
- Saute onions and garlic in oil.
- Stir in remaining ingredients; break up tomatoes.
- Heat to boiling; reduce heat.
- Cover and simmer about 40 minutes, stirring occasionally, until potatoes are tender.
Nutrition Facts : Calories 213.3, Fat 2.4, SaturatedFat 0.4, Sodium 212.9, Carbohydrate 38.1, Fiber 13.5, Sugar 6.6, Protein 12.2
RED LENTIL AND VEGETABLE STEW
Wonderful stew, can be a vegetarian meal on its own. Or you can add some diced or shredded smoked duck, if you like meat. The red lentils break down, and cause this to be like a really rich soup. If you need to stretch this out, you can serve it over white rice, to do a sort of "beans and rice" thing.
Provided by quotPink Eyedquot J
Categories Stew
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Sauté the carrots, onion, and celery in the olive oil until they start to caramelize a bit.
- Add the garlic about a minute before the vegetables are finished sautéing.
- Add the red lentils, and stir until mixed with the vegetables.
- Add the stock, tomatoes and juice, cumin, and Tabasco, if using.
- Bring to a simmer over medium heat and reduce heat to medium low.
- Simmer until the lentils are tender, about 25 minutes.
- If the liquid all evaporates and the lentils are not done, add a little water to keep the simmer going.
VEGAN RED LENTIL STEW
This is a vegan red lentil stew recipe, flavored with loads of lemon juice and garlic.
Provided by Delicious Plants
Categories 100+ Everyday Cooking Recipes Vegetarian Soups and Stews Stew
Time 50m
Yield 5
Number Of Ingredients 13
Steps:
- Place 4 cups water in a pot and bring to a boil. Add peas, reduce heat to low, and cook, 3 to 5 minutes. Remove peas with a slotted spoon. Reserve broth in the pot.
- Add lentils to the broth; bring to a boil. Cook until tender, 15 to 20 minutes.
- Meanwhile, heat a frying pan over medium-high heat. Add coconut oil to melt. Add potatoes, carrots, and bell pepper, and saute until soft, 7 to 10 minutes.
- Once lentils have finished cooking, add the potato mixture, cooked peas, Swiss chard, garlic, salt, nutmeg, and pepper to the pot. Squeeze in lemon juice and serve.
Nutrition Facts : Calories 307.4 calories, Carbohydrate 58 g, Fat 3.8 g, Fiber 20.9 g, Protein 16.5 g, SaturatedFat 2.6 g, Sodium 541.9 mg, Sugar 3.5 g
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