Carrot And Lentil Stew Recipes

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes., Add the carrots, tomatoes and spinach; return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until lentils are tender. Stir in vinegar. Discard bay leaf.

Steps:

• Saute onion until soft, about 5 minutes.
• Add carrots, sundried tomatoes chili, and saute until soft, about 10 minutes.
• Add white wine and use to deglaze the pan.
• Add lentils and stir in.
• Add tomatoes, stock and herbs, and cook until lentils are soft, about 30 minutes.
• Serve with protein, e.g. sausages and potatoes/chips.

Steps:

• Heat olive oil in a saucepan over medium heat. Add onion and garlic, and saute until soft and translucent, about 5 minutes.
• Add the carrots, pepper, cumin, and ground coriander, and saute, stirring the mixture frequently, until the pepper is slightly softened, about 3 minutes more.
• Add the lentils and chicken stock, and keep at a strong simmer until lentils are tender, 15 to 17 minutes.
• Add the apricots, and continue to simmer, stirring, 1 minute more. Stir in the golden raisins. Remove from heat, stir in the cilantro and parsley, and serve.