Best 3 Lentil Stew Fat Burning Recipes

Indulge in a culinary journey with our tantalizing lentil stew, a symphony of flavors and textures that will delight your palate and promote a healthy lifestyle. Bursting with the goodness of protein-rich lentils, nutrient-packed vegetables, and aromatic herbs, this wholesome stew is not only a feast for the senses but also a powerhouse of essential vitamins, minerals, and antioxidants. Accompanied by a delightful array of recipe variations, including a classic lentil stew, a hearty vegan lentil stew, and an exotic spiced lentil stew, this article offers a culinary adventure that caters to diverse dietary preferences and taste buds. Get ready to embark on a culinary odyssey that nourishes your body and soul.

Check out the recipes below so you can choose the best recipe for yourself!

HEARTY VEGETARIAN LENTIL STEW

Hearty Vegetarian Lentil Stew image

A hearty vegetarian lentil stew that's delicious, inexpensive, and goes a long way. Even if you're not a vegetarian, it makes a fulfilling, delicious meal. A nice crusty bread goes well on the side. Great to bring to work. This is a bulk recipe that keeps well refrigerated and reheats very nicely. Don't be afraid to scale down if need be.

Provided by selms312

Categories Soups, Stews and Chili Recipes Stews

Time 1h40m

Yield 18

Number Of Ingredients 18

Ingredients

5 cups water
1 (16 ounce) package dry lentils, rinsed and drained
1 ½ cups dry white wine
3 cups chopped carrots
3 cups chopped celery
2 cups vegetable broth
1 (16 ounce) can diced tomatoes
1 ½ cups chopped onion
1 ½ cups chopped bell pepper
1 ½ cups chopped cabbage
½ (8 ounce) can tomato paste
3 tablespoons brown sugar
2 tablespoons curry powder
1 ½ tablespoons chopped garlic
1 ½ tablespoons onion powder
1 ½ tablespoons kosher salt, or to taste
1 ½ teaspoons black pepper
1 ½ teaspoons ground cumin

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.

Nutrition Facts : Calories 156.5 calories, Carbohydrate 26.6 g, Fat 0.6 g, Fiber 10 g, Protein 8 g, SaturatedFat 0.1 g, Sodium 659.8 mg, Sugar 7.5 g

SMOKY LENTIL STEW WITH LEEKS AND POTATOES

Smoky Lentil Stew With Leeks and Potatoes image

Rustic with deep flavor, this stew improves after a day in the fridge. Make the whole recipe, and eat it over several days - or freeze it for later. If you can't get small Spanish Pardina lentils or French lentilles du Puy, use any size green or brown lentil. (Carnivores may want to add chorizo or jamón.) The stew is rather brothy at first, but thickens upon sitting. Thin with a little water when reheating, as necessary. For optimum results, be sure to use fruity, zesty-tasting extra virgin olive oil - it really makes a difference.

Provided by David Tanis

Categories dinner, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 1/2 cups small lentils, such as Pardina or Puy (12 ounces), or use any size green or brown lentil
1 medium onion, halved, plus 2 bay leaves and 2 whole cloves
Kosher salt and black pepper
4 or 5 medium potatoes, peeled and sliced 3/4-inch thick
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 medium leeks, white and tender green parts, chopped in 1/2-inch pieces
1 teaspoon chopped garlic
1 large thyme or rosemary sprig
2 tablespoons pimentón dulce or smoked sweet paprika
1/8 teaspoon ground cayenne, or to taste
Small pinch of saffron (about 12 strands), soaked in 1/4 cup cold water
1 cup chopped canned tomato with juice
2 tablespoons sherry vinegar
Chopped parsley (optional)

Steps:

Rinse lentils. Put them in a Dutch oven or large, heavy-bottomed pot and add 8 cups water. Pin a bay leaf to each onion half using a whole clove and add to the pot. Bring to a boil over high heat, add a large pinch of salt, then reduce heat to a simmer. Cook with lid ajar for about 30 minutes, until soft. Turn off heat.
Meanwhile, bring a medium pot of salted water to boil, and cook the potato slices until just done, about 10 minutes, then drain and spread out on a baking sheet to cool.
Put 3 tablespoons olive oil in a large skillet over medium-high heat. When the oil is wavy, add leeks and stir to coat. Season with salt and pepper. Let leeks cook briskly, stirring frequently until soft but still bright green, about 5 to 8 minutes. Turn heat to medium, stir in chopped garlic, thyme, pimentón and cayenne.
Add saffron and soaking water, the chopped tomato and vinegar. Turn heat to high and let everything simmer for a few minutes. Pour contents of skillet into Dutch oven with lentils. Add the reserved potatoes.
Bring to a boil, then reduce to a simmer. Cook covered with lid ajar for about 10 minutes. Taste and adjust seasoning, then cook for 10 more minutes. The lentils will be quite soft and the potatoes will start to break. Discard onion and thyme sprig.
Finish with a drizzle of extra-virgin olive oil and chopped parsley, if you wish.

LENTIL STEW (FAT-BURNING ?)

Lentil Stew (Fat-Burning ?) image

I found this recipe in a magazine article that touted it as a miracle fat-burning stew. Always on the look out for a miracle to help with weight control, I tried it and have made it several times, tweaking it to my families' tastes. I cannot vouch for its fat-burning properties, but it is tasty, high fiber and low fat. Try it, you might like it, especially if you like lentils and vegetables. This freezes well.

Provided by cookin mimi

Categories Lentil

Time 1h30m

Yield 1 pot, 10 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs dried lentils
2 tablespoons olive oil
1 large onion, chopped
1 cup celery, chopped
2 tablespoons garlic, chopped
1 (6 ounce) can tomato paste
10 cups chicken broth (or water)
1 (28 ounce) can diced tomatoes
1 tablespoon salt
1 teaspoon paprika
1 teaspoon cayenne pepper (optional)
2 (1 lb) bags frozen broccoli and cauliflower
3 tablespoons vinegar (red wine or balsamic)

Steps:

Sort and rinse lentils, set aside.
Heat oil over medium heat, add onions, celery and garlic and cook until tender, 4-5 minutes.
Add lentils and cook 1 minute, stirring.
Add tomator paste, cook 1 miinute, stirring.
Add broth, tomatoes, and seasonings, bring to a boil.
Reduce heat to med-low and simmer, partially covered, about 1 hour until lentils are soft.
About 15 minutes before serving, add frozen vegetables and vinegar.
Heat through and serve.

Tips for Making the Best Lentil Stew:

Use a variety of lentils. This will give your stew a more complex flavor and texture.
Rinse the lentils well before cooking. This will help to remove any dirt or debris.
Soak the lentils for at least 30 minutes before cooking. This will help to reduce the cooking time.
Use a flavorful broth. This will help to add depth of flavor to your stew.
Add plenty of vegetables. This will make your stew more nutritious and filling.
Season your stew well. This will help to bring out the flavors of the ingredients.
Simmer your stew for at least 30 minutes. This will help to develop the flavors and make the lentils tender.
Serve your stew with a side of bread or rice. This will help to soak up the delicious broth.
Garnish your stew with fresh herbs. This will add a pop of color and flavor to your stew.

Conclusion:

This lentil stew is a delicious and healthy meal that is perfect for a busy weeknight. It is packed with protein, fiber, and vegetables, and it is also low in calories and fat. Plus, it is easy to make and can be tailored to your own taste preferences. So, next time you are looking for a quick and healthy meal, give this lentil stew a try. You won't be disappointed!