Best 10 Vegetable Lentil Stew Recipes

VEGETABLE LENTIL STEW

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.

RED LENTIL AND VEGETABLE STEW

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)

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.

LENTIL VEGETABLE STEW

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.

LENTIL AND VEGETABLE STEW

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.

ITALIAN LENTIL & VEGETABLE STEW (CROCK POT)

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

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.

LENTIL-VEGETABLE-KIELBASA SLOW COOKER STEW

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

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.

LENTIL AND VEGETABLE STEW

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.