LENTIL STEW WITH PUMPKIN OR SWEET POTATOES
This easy, subtly seasoned stew is an adaptation of a Moroccan recipe by Kitty Morse, from her lovely book "The Vegetarian Table: North Africa." Whether you choose to use sweet potatoes or winter squash, you'll be using vegetables with a great deal of vitamin A. Recipe discovered on the NY Times website.
Provided by Kiwi Kathy
Categories Stew
Time 1h10m
Yield 6 , 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine the lentils, water or stock, onion, garlic cloves and bay leaf in a large soup pot or Dutch oven. Bring to a boil.
- Rub the saffron between your fingers and add to the pot, along with the turmeric and the cilantro. Reduce the heat, add salt to taste, cover and simmer 30 minutes.
- Remove the onion and garlic cloves from the pot, and add the remaining ingredients except the parsley. Bring back to a simmer, cover and simmer 30 minutes or until the lentils and vegetables are tender.
- Discard the cilantro bundle, taste and adjust seasonings.
- Just before serving, stir in the parsley.
Nutrition Facts : Calories 146.4, Fat 0.6, SaturatedFat 0.1, Sodium 85.4, Carbohydrate 26.9, Fiber 11.2, Sugar 3.5, Protein 9.6
SPICY LENTIL AND SWEET POTATO STEW WITH CHIPOTLES
The sweetness of the sweet potatoes infuses this Mexican-inspired lentil dish along with the heat of the chipotles, which also have a certain sweetness as well because of the adobo sauce they're they are packed in. The combination, with the savory lentils, is a winner.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring often, until it softens, about 5 minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic smells fragrant, about 30 seconds, and add the ground cumin seeds and carrots. Stir together for a minute, then add the lentils, water, sweet potatoes, chipotles, tomato paste, salt to taste and the bay leaf. Bring to a boil, reduce the heat, cover and simmer 40 to 45 minutes, until the lentils and sweet potatoes are tender and the broth fragrant. Taste and adjust seasoning. Stir in the cilantro or parsley, simmer for another minute, and serve, passing lime wedges so diners can season their lentils with a squeeze of lime juice if desired.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 2 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 614 milligrams, Sugar 3 grams
SWEET POTATO LENTIL STEW
I fell in love with the spicy aromas in this slow-cooked lentil stew. Add whatever ingredients you have on hand, like zucchini, spinach, kale and corn. -Heather Gray, Little Rock, Arkansas
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 3-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 5-6 hours or until vegetables and lentils are tender. Stir in cilantro.
Nutrition Facts : Calories 290 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 662mg sodium, Carbohydrate 58g carbohydrate (16g sugars, Fiber 15g fiber), Protein 15g protein.
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.
RED LENTIL AND SWEET POTATO STEW
This is a hearty Indian-style stew without meat but chock full of protein.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium heat. Cook cumin, turmeric and curry powder until fragrant, about 1 to 2 minutes. Add onion with a few pinches salt, and cook, stirring, until tender, about 6 minutes. Add garlic and ginger and cook, stirring, until tender, about 2 minutes. Add sweet potatoes and bell pepper and cook 1 minute.
- Add lentils and cleansing broth. Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes. Season with salt and pepper. Top with cilantro before serving.
Nutrition Facts : Calories 458 g, Fat 10 g, Fiber 16 g, Protein 23 g, SaturatedFat 1 g, Sodium 879 g
LENTIL AND SWEET-POTATO STEW
The yogurt makes a cool, creamy counterpoint to this mildly spicy soup made with protein-packed dried lentils. As a budget bonus, this recipe makes enough to have a cup or two for lunch the next day.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h
Number Of Ingredients 14
Steps:
- In a large saucepan, heat oil over medium-high. Add onion, carrots, celery, and bay leaf. Cook, stirring, until vegetables are softened, 5 to 7 minutes. Add garlic and curry powder and cook until fragrant, about 1 minute more.
- Add 7 cups of water and lentils. Bring to a boil, reduce to a simmer, cover, and cook 10 minutes. Add potatoes and continue to cook, covered, until lentils and potato are just tender, about 15 minutes.
- Add green beans and tomatoes with juice. Cook until warmed through, 2 to 4 minutes. Remove bay leaf. Add cilantro; season with salt and pepper. Serve with yogurt.
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