Best 5 Hearty Lentil Stew Recipes

HEARTY VEGETARIAN LENTIL STEW

Steps:

• Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 15 to 20 minutes. Increase heat to high, add wine, and let it sizzle and bubble for 1 minute. Reduce heat to medium-low, cover, and simmer for 3 minutes.
• Stir in carrots, celery, vegetable broth, diced tomatoes, onion, bell pepper, cabbage, tomato paste, brown sugar, curry powder, garlic, onion powder, salt, pepper, and cumin. Cook, stirring frequently, until flavors are well blended and vegetables are tender, 45 minutes to 1 hour.

HEARTY RED LENTIL STEW

Steps:

• Bring 3 cups water, onions, garlic, and 2 bouillon cubes to a boil in a large pot. Add lentils, squash, carrots, white potatoes, and sweet potatoes. If the majority of food is not covered in water, add more water and the corresponding amount of bouillon. Bring to a boil.
• Lower heat and simmer until potatoes are soft, about 20 minutes. Add celery and simmer for 5 minutes. Add watercress, peas, dill, and soy sauce. Mash some of the potatoes and cook until heated through, 3 to 5 minutes

HEARTY LAMB AND LENTIL STEW

Steps:

• In a slow cooker, combine all ingredients but the parsley, salt and black pepper.
• Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Just before serving, remove bay leaves, stir in parsley and season, to taste, with salt and black pepper.

EASY TASTY HEARTY LENTIL BLACK BEAN STEW

Steps:

• Saute chopped veggies and garlic in the olive oil with a thyme leaf in a soup pot.
• Add 4 cups of cold water, bay leaf, lentils, black beans and unsalted veggie cube to the pot. Bring to a boil and cook for 25 minutes on medium/high. In a crockpot, cook 5 hours on low.
• Add spaghetti sauce, salt and pepper to taste,and heat on medium for 5 more minutes.
• Add minced parsley and serve.
• Slow Cooker or Crockpot Directions: Throw everything in the crockpot, set the heat on low, cover and cook for 6 - 8 hours. Add the spaghetti sauce, salt & pepper and parsley at the end.
• Remove bay leaf before serving.

HEARTY LENTIL STEW

Steps:

• 1. In a heavy dutch oven, over medium heat, brown the meat, breaking it up with the spoon as it cooks.
• 2. While the meat is cooking, peel and chop the onion. Add the onion to the pot with the cooking meat.
• 3. Chop the celery. Add it to the pot. Continue cooking until the meat is cooked through and the vegetables are soft, about 10 minutes.
• 4. While the vegetables are cooking, add the garlic, oregano, bay leaf, pepper, and salt to taste.
• 5. Stir in the beef or chicken base or bouillon, then the broth. Add the lentils, stirring to combine.
• 6. Bring to a boil, cover, reduce heat, and simmer about 30 minutes, until lentils are firm-soft. If used, remove the bay leaf.
• 7. Stir in tomato paste. Add tomato-vegetable juice or more broth or water, if you like, to bring the stew to the consistency you like, or for soup. You could even stir in a can of diced tomatoes. Return to bubbling, then reduce heat and simmer 10-15 minutes to heat through and allow flavors to blend.
• 8. Serve with a nice green salad, and warm bread. My Crumb Muffins are quick and easy, and go great with this -- they'll bake while the stew is cooking!
• 9. NOTES: I like to use a plain or country-style sausage. Any meat works, including wild meats like venison, elk, buffalo... In a pinch you can use ground beef, or even ham. If your sausage is very lean, use 1-2 T. olive oil. If you need to stretch the meal for extra servings, this stew can be served over rice -- which is also a nice way to present leftovers. This recipe is easily doubled, for a crowd. It holds and reheats well.