Best 3 Chestnut Lentils And Vegetable Stew Recipes

**Chestnut, Lentils and Vegetable Stew: A Hearty and Flavorful Dish for Every Occasion**

Chestnut, lentils and vegetable stew is a hearty and flavorful dish that is perfect for a comforting meal. It is packed with nutritious ingredients and bursting with diverse flavors, making it a popular choice among vegetarians, vegans, and meat-eaters alike. This versatile stew can be customized to suit different dietary preferences, with options for gluten-free and nut-free variations.

The main ingredients in this stew are chestnuts, lentils, and a variety of vegetables, including carrots, celery, onions, and tomatoes. The combination of these ingredients creates a rich and savory broth, while the addition of herbs and spices like thyme, rosemary, and bay leaves elevates the flavor profile. This stew is typically slow-cooked to allow the flavors to meld and develop, resulting in a deeply satisfying dish.

Our collection of recipes provides a range of options to suit every taste and preference. From classic versions of chestnut, lentils and vegetable stew to innovative variations that incorporate unique ingredients and cooking techniques, there's something for everyone to enjoy. Whether you're looking for a comforting weeknight meal, a hearty dish to serve at a potluck, or an impressive centerpiece for a special occasion, our recipes will guide you in creating a delicious and unforgettable stew.

Let's cook with our recipes!

HEARTY LENTIL STEW

Hearty Lentil Stew image

This Hearty Lentil Stew is a richly flavored vegan stew that's loaded with chunks of fresh vegetables and lentils. As far as lentil recipes go, they don't come much easier to make than this one. This vegan lentil stew recipe is one of my favorite meatless meals to make!

Provided by Deborah

Categories Dinner

Time 40m

Number Of Ingredients 17

Ingredients

4 tablespoons extra virgin olive oil
1 large onion, chopped
1 celery stalk, chopped
2 leeks, white and tender green parts, chopped
4 cloves garlic, minced
2 cups brown lentils
2 cups kale, stems removed and chopped
1 large sweet potato, peeled and cut into large pieces
2 red potatoes, cut into large pieces
2 large carrots, peeled and cut into large pieces
1 15-ounce can chopped tomatoes
4 cups low-sodium vegetable broth
2 cups water
1 teaspoon cumin
1 teaspoon onion power
1/8 teaspoon cinnamon
salt and freshly ground black pepper to taste

Steps:

Place lentils in a fine mesh colander and rinse under cold running water to remove any dirt and debris. Pick through to make sure there aren't any little stones and discard any shriveled lentils.
Heat the oil in a large pot or Dutch oven over medium heat.
Stir in onions, celery, and leeks and cook for about 4 to 5 minutes.
Toss in the garlic and for another minute or two.
Add the lentils, kale, potatoes, carrots, canned tomatoes, vegetable broth, water and seasoning.
Bring to a boil, then cover, and let simmer on medium-low heat for about 30 minutes or until lentils are tender and vegetables are just fork tender.

Nutrition Facts : Calories 359 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 11 grams fat, Fiber 11 grams fiber, Protein 13 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 260 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

CHESTNUT, LENTILS AND VEGETABLE STEW

Chestnut, Lentils and Vegetable Stew image

This is a nice winter stew or soup that everyone loves in my family. It is so comforting on a cold winter night, or it can be a Thanksgiving dish substitute for vegetarians. It tastes wonderful the next day! Experiment with the vegetable combinations!

Provided by experimentalbakerandcook

Categories Soups, Stews and Chili Recipes Stews

Time 1h40m

Yield 8

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
½ onion, finely chopped
5 cloves garlic, minced
3 celery ribs, chopped
4 carrot, peeled and sliced
1 (32 fluid ounce) container vegetable broth
2 cups water
1 (15 ounce) can stewed tomatoes, undrained
1 (15 ounce) can brown lentils
2 (7 ounce) cans French chestnuts
1 pinch salt and ground black pepper to taste

Steps:

Pour the olive oil into a large, deep pot set over medium-high heat. Stir in the onion and garlic; cook until transparent, about 5 minutes. Add the celery, carrots, vegetable broth, and water; cook for 10 to 15 minutes. Reduce heat to medium, pour in the tomatoes, and cook 10 to 15 minutes more. Reduce heat to low, and mix in the lentils and chestnuts; cook for 1 hour until the chestnuts soften. Pour in more water to thin the stew, if desired. Season to taste with salt and pepper.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 39 g, Fat 6.1 g, Fiber 6.3 g, Protein 5.8 g, SaturatedFat 0.9 g, Sodium 416.4 mg, Sugar 11.3 g

CREAMY LENTIL STEW

Creamy Lentil Stew image

Give lentil soup a refreshing twist with red, pink, or yellow varieties. After a simmer with garlic, ginger, thyme, and cinnamon, blend a third of the stew and pour it back in along with some coconut milk to to add body and richness.

Provided by Greg Lofts

Categories Gluten-Free Recipes

Time 45m

Number Of Ingredients 19

Ingredients

3 tablespoons unsalted butter
1 medium yellow onion, chopped
2 carrots, peeled and cut into a 1/4-inch dice
2 celery stalks, peeled and cut into a 1/4-inch dice
1 tablespoon minced garlic (from 3 cloves)
1 tablespoon minced fresh ginger (from a 1-inch piece)
3 thyme sprigs
1 tablespoon curry powder, such as Madras
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground pepper
1 can (14.5 ounces) diced fire-roasted tomatoes
1/2 cup dried red, pink, or yellow lentils
1 quart low-sodium vegetable broth or water
1 cup coconut milk
1 tablespoon fresh lemon juice, plus more to taste
Chopped cilantro and/or scallions, for serving
Poached or fried eggs, for serving (optional)
Plain yogurt, chopped roasted pistachios, and/or extra-virgin olive oil, for serving (optional)

Steps:

Melt butter in a small pot or large saucepan over medium heat. When foam subsides, add onion, carrots, and celery and cook, stirring occasionally, until vegetables are beginning to soften but not developing any color, 8 to 10 minutes. Stir in garlic, ginger, thyme, spices, 2 teaspoons salt, and 1/4 teaspoon pepper; cook until fragrant, about 1 minute.
Add tomatoes, lentils, and broth. Bring to a boil, then reduce heat to low, cover, and simmer until lentils are tender and creamy, 15 to 18 minutes. Remove and discard thyme. Transfer about one-third of soup to a blender; purée until smooth. (Be careful blending the hot liquid: Remove feed cap from blender lid and cover with a kitchen towel to let steam escape; or pulse several times with an immersion blender directly in pot to partially purée.) Stir purée back into pot, with coconut milk and lemon juice. Serve with any combination of serving suggestions.

Tips:

Use a variety of vegetables. This will give your stew a more complex flavor and texture. Some good choices include carrots, celery, onions, potatoes, and tomatoes.
Don't be afraid to experiment with different spices. Common spices used in lentil stews include cumin, coriander, turmeric, and paprika. You can also add a bit of heat with chili powder or cayenne pepper.
Cook the lentils until they are tender but still hold their shape. Overcooked lentils will become mushy and lose their flavor.
Serve the stew with a side of bread or rice. This will help to soak up the delicious sauce.

Conclusion:

Chestnut lentils and vegetable stew is a hearty, flavorful, and healthy dish that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. So next time you're looking for a delicious and easy meal, give this stew a try.