THE BEST LENTIL SOUP
Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix-onion, celery and carrot - as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
- Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
- Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.
LENTIL STEW
This hearty stew is a favorite with our family, along with a basket of homemade breadsticks. Since lentils don't require the long soaking time that dried beans do, you can begin making this dish just an hour before supper-not the night before!-Carol Wolfer, Lebanon, Oregon
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring the lentils, water and bouillon to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the remaining ingredients. Return to a boil; reduce heat and simmer 20-30 minutes longer or until lentils and vegetables are tender.
Nutrition Facts : Calories 200 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 628mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 11g fiber), Protein 17g protein.
LENTIL PEPPERONI STEW
Turkey pepperoni nicely spices this thick lentil stew with its rich tomato broth. 'This is a 'stick-to-your-ribs' mainstay at our house,' says Diane Hixon of Niceville, Florida.
Provided by Allrecipes Member
Time 1h45m
Yield 6
Number Of Ingredients 12
Steps:
- In a Dutch oven, combine the water, lentils, onion, pepperoni, tomato paste and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- Add the tomatoes, celery and carrot; cover and simmer 35-45 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 307.6 calories, Carbohydrate 39 g, Cholesterol 19.9 mg, Fat 9.1 g, Fiber 17.1 g, Protein 18.7 g, SaturatedFat 2.9 g, Sodium 1054 mg, Sugar 7 g
LENTIL STEW
My mother is from Seville, Spain and made this for us growing up. It is great in the winter and when you are sick.
Provided by Michele
Categories Soups, Stews and Chili Recipes Stews
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Place the potatoes, tomatoes, onion, garlic, and sausage in a large pot with enough water to cover. Bring to a boil, and cook 15 minutes.
- Stir lentils into the pot. Add more water if necessary to just cover all ingredients. Season with salt and pepper. Bring to a boil. Reduce heat to medium-low, and continue cooking 20 minutes, stirring occasionally, until lentils are tender.
Nutrition Facts : Calories 347 calories, Carbohydrate 44.7 g, Cholesterol 26.5 mg, Fat 11.4 g, Fiber 10.8 g, Protein 17 g, SaturatedFat 4 g, Sodium 456.7 mg, Sugar 4.9 g
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.
More about "lentil pepperoni stew recipes"
HEARTY ONE-POT LENTIL STEW | THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (75)Calories 247 per servingCategory Entree
- Place the lentils in a bowl and cover with water. Wash and soak for 10 minutes or so. Drain well.
- In a large heavy pot or Dutch Oven, heat 2 tbsp extra virgin olive oil. Add onions, carrot, celery, and potatoes cook over medium-high heat for 4 to 5 minutes, stirring regularly.
- Add lentils, salt and pepper and spices. Toss to combine, then add the tomatoes and water (or low-sodium broth, if you prefer.)
HEARTY LENTIL STEW - THE HARVEST KITCHEN
From theharvestkitchen.com
4.4/5 (188)Total Time 40 minsCategory DinnerCalories 359 per serving
- Add the lentils, kale, potatoes, carrots, canned tomatoes, vegetable broth, water and seasoning.
CLASSIC SPANISH LENTIL STEW | ONE OF SPAIN´S MOST ICONIC …
From spainonafork.com
19 LENTIL STEW RECIPES
From allrecipes.com
SPICY LENTIL STEW WITH PEPPERS AND ONIONS - SUNSET …
From sunset.com
LENTIL AND EGG STEW RECIPE | BON APPéTIT
From bonappetit.com
EASY VEGETARIAN LENTIL STEW - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
EASY ITALIAN SAUSAGE AND LENTILS STEW | THE MEDITERRANEAN …
From themediterraneandish.com
4.8/5 (27)Uploaded Dec 21, 2021Category DinnerPublished Dec 24, 2021
VEGAN LENTIL STEW - HEALTHIER STEPS
From healthiersteps.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
SPICY LENTIL STEW WITH PEPPERS AND ONIONS RECIPE | MYRECIPES
From myrecipes.com
HEARTY VEGAN LENTIL STEW • IT DOESN'T TASTE LIKE CHICKEN
From itdoesnttastelikechicken.com
LENTILS PROVENCAL (FRENCH LENTIL STEW) - CONNOISSEURUS VEG
From connoisseurusveg.com
VEGETARIAN LENTIL STEW | BBC GOOD FOOD
From bbcgoodfood.com
ALLRECIPES
ALLRECIPES | FOOD, FRIENDS, AND RECIPE INSPIRATION
RECIPES | PENZEYS
From penzeys.com
LENTIL PEPPERONI STEW RECIPE: HOW TO MAKE IT - TASTE OF …
From stage.tasteofhome.com
You'll also love