Lentil And Zucchini Stew Recipes

SLOW COOKER MEDITERRANEAN LENTIL STEW

This is an excellent slow cooker recipe... Mix ingredients and let cook. Delicious! Spiced with cumin and coriander and flavored with tomato paste, this veggie-filled lentil stew will keep you warm for winter, and all year round! Good with a loaf of fresh-baked rustic bread! Vegetarian and vegan. Serve with a piece of bread for dipping.

Provided by CookingForDummies

Categories Everyday Cooking Vegetarian Soups and Stews Stew

Time 3h30m

Yield 10

Number Of Ingredients 14

Slow Cooker Mediterranean Lentil Stew image

Steps:

Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and saute for 30 seconds. Remove from heat and transfer to the slow cooker. Stir. Add tomato paste, salt, and pepper. Stir in spinach.
Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.

Nutrition Facts : Calories 208.3 calories, Carbohydrate 36.4 g, Fat 2.1 g, Fiber 14.3 g, Protein 12 g, SaturatedFat 0.3 g, Sodium 193.9 mg, Sugar 3.8 g

Ingredients

5 cups water
2 ½ cubes vegetable bouillon, or more to taste
2 cups dry lentils
5 small carrots, peeled and diced
2 medium potatoes, peeled and diced
3 teaspoons ground cumin, or to taste
1 teaspoon ground coriander
1 tablespoon olive oil
1 small onion, diced
4 cloves garlic, minced
½ (6 ounce) can tomato paste, or to taste
½ teaspoon sea salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
½ (8 ounce) package fresh spinach, torn

LENTIL AND ZUCCHINI STEW

Make and share this Lentil and Zucchini Stew recipe from Food.com.

Provided by palousebrand

Categories Easy

Time 4h20m

Yield 10 serving(s)

Number Of Ingredients 14

Lentil and Zucchini Stew image

Steps:

In large (12") skillet (we like to use our iron skillet) over medium heat, saute' onions for 3-4 minutes then add the beef and garlic browning the meat and stirring for 5-10 minutes. Remove from heat and place in slow cooker.
Add lentils, carrots, zucchini, tomatoes, beef stock, wine and spices to the slow cooker. Salt and pepper to taste.
Set slow cooker on high for 4 hours or on low for 6 hours.

Nutrition Facts : Calories 466.2, Fat 22.9, SaturatedFat 8.2, Cholesterol 78.2, Sodium 196.8, Carbohydrate 31.3, Fiber 12.9, Sugar 3.5, Protein 30.2

Ingredients

2 tablespoons olive oil
2 1/2 lbs beef chuck, diced
1 2/3 cups brown lentils
1 onion, chopped
3 garlic cloves, minced
5 carrots, medium size sliced
1 large zucchini, chunked
28 ounces crushed tomatoes
8 cups low sodium beef broth
1 cup dry red wine
4 bay leaves
1/2 teaspoon dried oregano
1 tablespoon dried thyme
1/2 teaspoon cayenne pepper

VEGETABLE LENTIL STEW

Provided by Food Network Kitchen

Yield 8 servings

Number Of Ingredients 20

Vegetable Lentil Stew image

Steps:

In a large heavy pot, heat oil and cook onions until tender. Stir in green, red peppers and carrots and cook for 2 minutes. Stir in eggplant and zucchini. Add all the spices and toss to coat. Stir in the lentils. Add the wine, tomatoes, oregano and basil. Bring to a boil and reduce heat. Cover and simmer gently for 1 hour. If more liquid is needed, add 1 cup of water. Stir the stew occasionally. When lentils are tender, stir in the beans. Cook for another 20 minutes. Season to taste. Garnish with chopped parsley.

Ingredients

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 carrots, peeled and chopped
1 medium eggplant, peeled and chopped
1 medium zucchini, chopped
1 teaspoon cayenne pepper
1 teaspoon red pepper flakes
1 tablespoon cumin
2 cups dried lentils, picked over for stones
1/2 cup red wine
1 20 ounce can crushed tomatoes
1 20 ounce can whole tomatoes, chopped with juices reserved
1 tablespoon oregano
1 tablespoon basil
2 cans kidney beans, black beans or white beans, drained and rinsed
Salt and pepper
2 tablespoons chopped parsley

LENTILS WITH ZUCCHINI AND RICE

Husband-approved vegetarian fare with zucchini and lentils!

Provided by Bex

Categories Fruits and Vegetables Vegetables Squash

Time 1h25m

Yield 6

Number Of Ingredients 14

Lentils with Zucchini and Rice image

Steps:

Bring water, lentils, brown rice, and bouillon to a boil. Reduce heat to medium-low. Add bay leaf, cover, and cook until lentils and brown rice are tender, about 45 minutes.
Heat olive oil in a saucepan over medium heat. Add onion and bell pepper. Cook and stir until onion is starting to soften, 3 to 5 minutes. Add zucchini and cook for 5 minutes.
Stir the zucchini-onion mixture into the lentils and rice. Add tomatoes, spaghetti sauce, rosemary, oregano, and salt. Return to a boil, reduce heat, and simmer until flavors meld, about 10 minutes.

Nutrition Facts : Calories 282.6 calories, Carbohydrate 43.9 g, Cholesterol 0.8 mg, Fat 6.7 g, Fiber 13.7 g, Protein 11.9 g, SaturatedFat 1.1 g, Sodium 680 mg, Sugar 7.8 g

Ingredients

4 cups water
1 cup dry lentils
½ cup uncooked brown rice
1 tablespoon vegetable bouillon
1 bay leaf
2 tablespoons olive oil
½ large onion, chopped
½ green bell pepper, chopped
2 small zucchini, quartered and cut into 1/4-inch slices
1 (14.5 ounce) can diced tomatoes
1 cup spaghetti sauce
1 tablespoon dried rosemary, crushed
1 tablespoon dried oregano, crushed
1 teaspoon salt

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For a creamier texture, you can take part of the potatoes out, mash them and bring them back to the pot.

Lentil And Zucchini Stew Recipes

SLOW COOKER MEDITERRANEAN LENTIL STEW

LENTIL AND ZUCCHINI STEW

Make and share this Lentil and Zucchini Stew recipe from Food.com.

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LENTILS WITH ZUCCHINI AND RICE

Husband-approved vegetarian fare with zucchini and lentils!

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