Indulge in the hearty goodness of our delectable lentil vegetable stew, a culinary symphony of flavors and textures that nourishes the body and soul. This wholesome stew is a delightful blend of lentils, a myriad of vegetables, and a rich broth infused with aromatic herbs and spices. Savor the earthy notes of lentils harmonizing with the vibrant medley of carrots, celery, onions, and tomatoes, each ingredient contributing its unique flavor profile to create a symphony of taste. Experience the comforting warmth of this stew as it envelops you in its savory embrace, transporting you to a realm of culinary bliss.
In addition to the classic lentil vegetable stew, our culinary journey takes you on an exploration of diverse variations that cater to various dietary preferences and culinary adventures. Embark on a tantalizing expedition as you discover the vibrant flavors of Moroccan lentil stew, where aromatic spices like cumin, coriander, and paprika dance in harmony with tender lentils and an array of vegetables. For a vegan delight, immerse yourself in the richness of our hearty vegan lentil stew, where lentils and vegetables take center stage, simmered in a flavorful broth infused with herbs and spices, offering a satisfying and nutritious meal. If you seek a taste of Indian culinary heritage, embark on a voyage with our Indian lentil stew, a fragrant fusion of lentils, tomatoes, ginger, garlic, and an array of aromatic spices, promising a culinary experience that tantalizes your taste buds.
Prepare to be captivated by the diverse culinary landscapes that our lentil vegetable stew recipes offer, each one a testament to the versatility and boundless creativity of this humble dish. Whether you seek a comforting classic, a flavorful international adventure, or a hearty vegan feast, our collection of recipes promises to satisfy your cravings and leave you yearning for more.
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
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.
SAMBAR (SPICY LENTIL AND VEGETABLE STEW)
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
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 VEGETABLE STEW
This is a great slow-cooking stew. I love to make it in the fall on cool days.-Chris Moyers, Felton, California
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 5 quarts.
Number Of Ingredients 20
Steps:
- In a 6-qt. Dutch oven or soup kettle, combine first 15 ingredients. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice and lentils are tender. Add additional water or tomato juice if necessary. , Stir in the remaining ingredients. Cover and cook until vegetables are tender, about 45 minutes.
Nutrition Facts :
LENTIL AND VEGETABLE STEW
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
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
ITALIAN LENTIL & VEGETABLE STEW (CROCK POT)
This is an easy to make stew with NO-Meat and is made in a crock pot, cook on low for 8 to 10 hours.
Provided by Barb G.
Categories Stew
Time 8h20m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Mix lentils and 3 cups water in a 3-quart or larger (slow-cooker) crock pot.
- In a large bowl, mix together remaining ingredients EXCEPT olive oil; Place mixed ingredients on top of lentils in crock pot.
- Cook on LOW 8 to 10 hours until vegetables and lentils are tender; Stir in olive oil, Serve in soup plates or bowls; Pass the Parmesan cheese at the table.
CURRIED LENTIL AND VEGETABLE STEW
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
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-VEGETABLE-KIELBASA SLOW COOKER STEW
I adapted this from the "Fix-it and Forget-It Lightly" cookbook. The original recipe is great, but my carnivore husband suggested adding the kielbasa, which I did in the last hour of slow cooking. I also threw in extra veggies, both fresh and canned. This is one of those recipes you don't have to worry about measuring the veggies...in fact, add whatever you fancy!
Provided by CinLin
Categories Stew
Time 10h15m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Combine water, tomatoes with juice, tomato paste, red wine, basil, thyme, bay leaf, crush red peeper in slow cooker.
- Stir to blend.
- Add lentils, onion, carrots, celery, potatoes, garlic, greens and kielbasa.
- Cover.
- Cook on low 10-12 hours or on high 4-5 hours.
- Remove bay leaf, and serve with chopped basil, parsley, hot sauce or sour cream garnish (or any combination of these).
- NOTE: I prefer to add the canned greens and kielbasa in the last hour of cooking, but if you don't have time for that, just throw everything together in the slow cooker and forget about it until dinnertime!
LENTIL AND VEGETABLE STEW
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
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
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
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:
- Pick the right lentils: For this recipe, you'll need brown or green lentils. These hold their shape well and won't turn to mush when cooked.
- Rinse the lentils: Before cooking, rinse the lentils in a fine mesh strainer to remove any debris or dirt.
- Use a variety of vegetables: This recipe calls for carrots, celery, onions, and potatoes. Feel free to add other vegetables that you like, such as zucchini, bell peppers, or spinach.
- Don't overcrowd the pot: When adding the vegetables to the pot, make sure not to overcrowd it. This will help the vegetables cook evenly.
- Season to taste: The amount of salt and pepper you add to the stew is up to you. Taste the stew as it cooks and adjust the seasonings as needed.
- Serve with crusty bread or rice: This stew is delicious served with a side of crusty bread or rice. You can also top it with a dollop of yogurt or sour cream.
Conclusion:
This lentil vegetable stew is a hearty, flavorful, and nutritious meal that is perfect for a cold winter day. It's also a great way to use up leftover vegetables. The stew is easy to make and can be tailored to your own taste. So next time you're looking for a quick and easy meal, give this lentil vegetable stew a try. You won't be disappointed!
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