SMOKY LENTIL STEW WITH LEEKS AND POTATOES
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
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.
SAUSAGE, LENTIL AND SWEET POTATO CASSEROLE
The ginger in this recipe makes it a spicy and warming autumn treat.
Provided by CookingForWill
Time 45m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Cook the sausages according to the instructions, set aside.
- Fry the onion and garlic in a little oil, or the sausage fat, until soft and fragrant. Add the paprika and ginger and fry for a couple more minutes.
- Add the chopped tomatoes, and sugar, bring to a simmer. Add the sweet potato and lentils and cover for 20 minutes, stirring occasionally to stop it sticking.
- Cut the sausages into slices and add to the pan, cook for another 10 minutes or until the sweet potato is soft and sausages are cooked through. You can add some water during this process if the casserole is too thick for your liking.
- Season with salt and pepper to taste, serve by itself or with crust bread.
LENTIL CASSEROLE
Easy and healthy casserole!
Provided by Shane
Categories Main Dish Recipes Casserole Recipes
Time 1h55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Spread lentils into a shallow 2-quart baking dish. Pour water over lentils. Add tomatoes, carrots, green bell pepper, mushrooms, onion, celery, parsley, and garlic to lentil mixture. Cover dish with aluminum foil.
- Bake in the preheated oven until lentils are tender, 1 1/2 to 2 hours. Remove aluminum foil and sprinkle Cheddar cheese over casserole; bake until cheese is melted, about 5 minutes more.
Nutrition Facts : Calories 277.4 calories, Carbohydrate 46.4 g, Cholesterol 3 mg, Fat 2 g, Fiber 20.4 g, Protein 20.5 g, SaturatedFat 0.8 g, Sodium 245 mg, Sugar 3.5 g
LENTIL AND POTATO CASSEROLE
This warming vegetable dish can be enjoyed as a meal or as a side. Play with the flavours and you can turn this in to a curry casserole (add curry powder instead of Italian herbs) or try Moroccan spices, Cajun spices or Hungarian spices... all delish! ------
Provided by happygurl06
Categories Potato
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Soak lentils in a bowl of cold water for at least 30 minutes.
- Drain water and cook lentils for 20 minutes in boiling water.
- Drain lentils and put aside.
- Place fennel on a baking tray and spray with cooking spray and bake in a moderate oven 180 degrees for 20 minutes or until softly roasted.
- Sauté onions in the oil until transparent.
- Add the potatoes, tomato paste and herbs and Sauté for 3 minutes.
- Add the tomatoes, lentils and stock and cook a further 10 minutes.
- Transfer to a casserole dish and place the roasted fennel just under the surface.
- Bake in a moderate oven 180 degrees for 30 minutes.
- Serve with crusty bread or brown rice for a hearty meal of as a side to a piece of steak or chicken.
- Note: Cooking time can be reduced by using canned lentils.
Nutrition Facts : Calories 440.9, Fat 4.7, SaturatedFat 0.7, Sodium 524.1, Carbohydrate 84.4, Fiber 25.9, Sugar 7.3, Protein 19.6
SPICY ROOT & LENTIL CASSEROLE
The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Supper, Vegetable
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
- Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
- Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.
Nutrition Facts : Calories 378 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 10 grams fiber, Protein 14 grams protein, Sodium 1.24 milligram of sodium
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MOROCCAN CHICKPEA LENTIL POTATO CASSEROLE
From contentednesscooking.com
4.7/5 (6)Total Time 25 minsCategory Dinner, Lunch, CasseroleCalories 204 per serving
- Heat a bit oil in a casserole. If you prefer oil free cooking, use vegetable broth. Fry the garlic and onions (optional) for around 3 minutes.
- Add Harissa, the cooked lentils and chickpeas, chopped tomatoes, the optional raisins and Ras El Hanout spice. Let everything simmer on medium heat for around 5 minutes. Stir occasionally.
- Start assembling the casserole with a layer of the the chickpea lentil tomato sauce, following with a layer of cooked potato slices, repeat until all is gone. The last layer should be sauce.
- Garnish with the optional chopped hazelnuts. Put aluminum foil on top and bake for 15 minutes at 415°F.
LENTIL AND POTATO STEW - OCCASIONALLY EGGS
From occasionallyeggs.com
4.5/5 (134)Calories 265 per servingCategory Soups And Stews
- In a large pot, heat the oil over medium. Add the onion and sauté for a couple of minutes or until softened and fragrant. Stir in the potatoes and carrots and cook for another five minutes, stirring occasionally, to brown slightly.
- Add the garlic and rosemary, cook for an additional minute, then add the spices and stir for about 30 seconds. Pour the apple cider vinegar into the pot and stir, then the stock.
- Increase the heat to high and bring the stew to a rolling boil. Add the lentils and reduce the heat to medium-low, then simmer for 25-30 minutes, or until the carrots and potatoes are tender.
- Take the pot off the heat and stir in the coconut sugar, mustard, thyme, and greens. Serve hot and keep leftovers in the fridge for up to 3 days. The stew will thicken slightly as it sits.
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