Best 6 Lentil And Vegetable Stew Recipes

Indulge in a symphony of flavors with our delectable lentil and vegetable stew recipe, a hearty and wholesome dish that promises to tantalize your taste buds. This satisfying stew is a harmonious blend of lentils, a variety of vegetables, and a rich broth that come together to create a comforting and nutritious meal. With variations ranging from a classic lentil and vegetable stew to a hearty lentil and sausage stew, and a flavorful lentil and sweet potato stew, our article offers a diverse selection of recipes to suit every palate. Whether you're a vegetarian seeking a protein-packed meal or a meat-lover looking for a hearty and flavorful stew, our lentil and vegetable stew recipes are sure to delight.

Here are our top 6 tried and tested recipes!

RED LENTIL AND VEGETABLE STEW

Red Lentil and Vegetable Stew image

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

Ingredients

1 cup red lentil
1 carrot, finely diced
1 stalk celery, finely diced
1/2 medium onion, finely diced
2 garlic cloves, minced
2 cups vegetable stock or 2 cups chicken stock
4 teaspoons ground cumin
3 -4 dashes TABASCO® brand Chipotle Pepper Sauce (optional)
2 tablespoons extra virgin olive oil
14 ounces canned diced tomatoes (do not drain liquid)

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.

SAMBAR (SPICY LENTIL AND VEGETABLE STEW)

Sambar (Spicy Lentil and Vegetable Stew) image

A spicy South Indian vegetable stew. Enjoy with rice, roti, or as a soup.

Provided by Sunaina

Categories Soups, Stews and Chili Recipes Stews

Time 1h25m

Yield 6

Number Of Ingredients 17

Ingredients

6 cups water, or more as needed
2 cups toor dal (pigeon peas)
1 onion, chopped
1 tomato, chopped
1 cup peeled, chopped pumpkin
1 cup chopped okra
½ cup peas
½ cup sliced red radishes
2 tablespoons vegetable oil
1 tablespoon mustard seeds
6 cloves garlic, sliced
4 dried red chile peppers
2 tablespoons dried curry leaves
1 tablespoon sambar powder
½ cup tamarind pulp
salt to taste
1 pinch red chile powder, or to taste

Steps:

Combine water, toor dal, onion, tomato, pumpkin, okra, peas, and radishes in a pot. Bring to a boil, reduce heat to low, and cook until dal, pumpkin, and radishes start to soften, 30 to 40 minutes.
Heat oil in a small pan over medium heat and add mustard seeds. Stir in garlic, red peppers, curry leaves, and sambar powder. Cook until fragrant, about 5 minutes.
Stir seasoned oil mixture into the stew and cook until flavors combine, 25 to 30 minutes more. Stir in tamarind, salt, and red chile powder.

Nutrition Facts : Calories 211 calories, Carbohydrate 35.1 g, Fat 6.4 g, Fiber 6 g, Protein 6.3 g, SaturatedFat 1 g, Sodium 108.3 mg, Sugar 2.8 g

LENTIL AND VEGETABLE STEW

Lentil and Vegetable Stew image

Hearty lentil and vegetable stew ready in 1 hour. Perfect for a tasty dinner!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 11

Ingredients

1 1/4 cups dried lentils (10 ounces), sorted and rinsed
3 cups water
2 medium potatoes, cut into 1-inch cubes (2 cups)
1 medium onion, chopped (1/2 cup)
1 medium stalk celery, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 tablespoon chopped fresh parsley
4 teaspoons vegetable or beef bouillon granules
1 teaspoon ground cumin
2 medium zucchini, cut into 1/2-inch slices (4 cups)
Lemon wedges

Steps:

Heat lentils and water to boiling in 4-quart Dutch oven; reduce heat to low. Cover and simmer about 30 minutes or until lentils are almost tender.
Stir in remaining ingredients except zucchini and lemon. Cover and simmer about 10 minutes or until potatoes are tender.
Stir in zucchini. Cover and simmer 5 to 7 minutes or until zucchini is crisp-tender. Serve stew with lemon wedges.

Nutrition Facts : Calories 260, Carbohydrate 57 g, Cholesterol 0 mg, Fiber 12 g, Protein 18 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1510 mg

CURRIED LENTIL AND VEGETABLE STEW

Curried Lentil and Vegetable Stew image

This hearty meatless stew uses Progresso® Vegetable Classics lentil soup, edamame and fresh sweet potatoes. Edamame is the Japanese name for green, or unripened, soybeans. You'll find bags of frozen shelled edamame in the frozen vegetable section.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil or butter
1 large onion, chopped (1 cup)
1 tablespoon curry powder
1 1/2 cups Progresso™ chicken broth
2 tablespoons Bisquick™ Gluten Free mix
2 cans (18 oz each) Progresso™ Vegetable Classics lentil soup
1/2 cup apple juice
3 cups 1-inch pieces peeled dark-orange sweet potatoes
1 cup frozen shelled edamame (green) soybeans or frozen sweet peas

Steps:

In 4-quart saucepan, heat oil over medium heat. Add onion and curry powder; cook 2 minutes, stirring occasionally.
Gradually whisk Bisquick into broth until well blended. Stir broth mixture, soup, apple juice, sweet potatoes and soybeans into saucepan. Heat to boiling, stirring occasionally. Reduce heat to low; cover and simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender.

Nutrition Facts : Calories 290, Carbohydrate 44 g, Cholesterol 0 mg, Fat 1, Fiber 7 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 820 mg, Sugar 6 g, TransFat 0 g

LENTIL AND VEGETABLE STEW

Lentil and Vegetable Stew image

This is a great recipe for toddlers, especially if you are vegetarian or have a baby who is not fussed on eating meat. My grandson refuses to chew meat (now aged 19 mths) so we are always looking for ways to make sure he gets an adequate diet. These simple ingredients cook up easily and the recipe makes at least 10 servings and is good to freeze.

Provided by Kiwi Kathy

Categories Stew

Time 55m

Yield 10 serves, 10 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon oil
1 onion, peeled and chopped
1 garlic clove
1 potato, large peeled and diced
2 carrots, scaped and diced
2 celery ribs, washed and diced. I peeled the outside strings off
225 g red lentils, washed
400 g canned tomatoes
10 ml tomato puree
1 bay leaf
1/2 teaspoon oregano, dried
600 ml vegetable stock

Steps:

Heat oil and fry onions and garlic until softened but not browned.
Add the potatoes, carrots, celery and lentils. Stir to coat the vegetables with oil.
Add tomatoes, tomato puree, herbs and vegetable stock.
Bring to boil, cover and simmer for 40 - 45 minutes, or until the lentils and vegetables are very tender. You might need to add some water at this stage if the stew seems to be too thick.
Remove bay leaf.
Mash the lentils and vegetables.
Ready to serve.
Freeze in portions what is not going to be used within 2 -3 days.

Nutrition Facts : Calories 124.5, Fat 2, SaturatedFat 0.3, Sodium 69.5, Carbohydrate 21.3, Fiber 3.9, Sugar 2.4, Protein 6.7

LENTIL AND VEGETABLE STEW

Lentil and Vegetable Stew image

My family loves lentil stew that we get at Aladdin's and we wanted to make our own at home. This can also be made in a slow cooker.If you like, you can add chicken or sausage, but lentils are a wonderful source of protein.

Provided by Teresa Bailey

Categories Vegetable Soup

Time 55m

Number Of Ingredients 13

Ingredients

3 c water
1 1/2 c lentils, dry
2 medium potatoes, pared, cut into chunks
1 medium onion, chopped
1 celery stalk, chopped
2 cloves garlic, chopped
1 Tbsp snipped fresh parsley
1 Tbsp instant beef bouillon or vegetable bouillion
1 tsp salt
1 tsp ground cumin
3 large kale or swiss chard leaves, roughly chopped
lemon wedges
garnish with crumbled feta

Steps:

1. Heat water and lentils to boiling in dutch oven.
2. Reduce heat.
3. Cover and cook until lentils are almost tender, about 30 minutes.
4. Stir in potatoes, onion, celery, garlic, parsley, bouillon, salt and cumin.
5. Cover and cook until potatoes are tender, about 20 minutes.
6. stir in kale or swiss chard.
7. Cover and cook until chard is tender, 10 to 15 minutes.
8. Serve with lemon wedges.
9. garnish with crumbled feta cheese.

Tips:

Use a variety of vegetables to add flavor and texture to the stew. Some good options include carrots, celery, potatoes, and tomatoes.
Add some herbs and spices to the stew to give it a boost of flavor. Some good options include cumin, coriander, paprika, and turmeric.
If you want a thicker stew, add some cornstarch or flour to the cooking liquid. You can also mash some of the lentils to thicken the stew.
Serve the stew with rice, bread, or your favorite side dish.

Conclusion:

Lentil and vegetable stew is a hearty, healthy, and flavorful meal that is perfect for a cold night. It is also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying stew that the whole family will enjoy.

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