Lentil Stew Recipes

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LENTIL STEW

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12



Lentil Stew image

Steps:

  • Heat a large pot over medium heat and add the oil. When hot, add the meat if using and brown for 3 to 5 minutes. Add the onions, celery, carrots, garlic and spice and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
  • Add 6 cups water and scrape up any brown bits from the bottom of the pot. Add the lentils and herb and bring to a simmer. Add the potatoes and simmer until the lentils and vegetables are tender, about 45 minutes. Add a splash of vinegar to taste and serve the stew in bowls. A fried egg on top would be delightful.

3 tablespoons oil or other fat
2 pounds ground meat or sausage, optional
1 cup diced onion, shallot or leek
3 large ribs celery, sliced thin
2 carrots, cut into disks
2 cloves garlic, minced
1 teaspoon your favorite ground spice
1 pound brown or green dried lentils, rinsed
1 teaspoon your favorite dried herb
2 potatoes, cut into large chunks
Splash of vinegar, any type on hand
Fried eggs, if you like, for topping

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



Lentil Stew image

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

7 medium potatoes, chopped
1 (28 ounce) can diced tomatoes
1 large onion, chopped
2 cloves garlic, minced
1 pound Polish sausage, sliced
1 (16 ounce) package lentils
salt and pepper to taste

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



Lentil Stew image

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.

1 cup dried lentils, rinsed
2-1/2 cups water
2 teaspoons beef bouillon granules
1/2 pound ground beef, cooked and drained
2 medium carrots, sliced
2 cups tomato juice
1/2 teaspoon dried oregano
1/2 cup chopped onion
2 celery ribs, chopped
1 garlic clove, minced

TOMATO-CURRY LENTIL STEW

I discovered this one day while trying to use up some leftover canned tomatoes and celery. You could probably double, triple, etc. the ingredients and brew up a whole pot of this. Feel free to use fresh tomatoes too, if you like.

Provided by Robin Oswald

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h

Yield 2

Number Of Ingredients 9



Tomato-Curry Lentil Stew image

Steps:

  • Combine lentils and water, bring to a boil.
  • Lower heat to simmer, add tomatoes, onion, and celery. Cover and let simmer 45 minutes. Check every 15 minutes to stir, and add water if necessary. Add spices last 15 minutes to taste. Taste and re-spice if necessary before serving.

Nutrition Facts : Calories 205.6 calories, Carbohydrate 36.9 g, Fat 0.8 g, Fiber 16.2 g, Protein 13.7 g, SaturatedFat 0.1 g, Sodium 194.4 mg, Sugar 4.5 g

½ cup dry lentils
1 cup water
5 ounces stewed tomatoes
⅛ cup chopped onion
2 stalks celery, chopped, with leaves
¼ teaspoon curry powder
3 cloves garlic, minced
salt to taste
ground black pepper to taste

ARGENTINE LENTIL STEW

A unique combination of flavors makes this stew a favorite. Easy to prepare and kids love it.

Provided by Frank Mercer

Categories     Soups, Stews and Chili Recipes     Stews

Time 55m

Yield 4

Number Of Ingredients 13



Argentine Lentil Stew image

Steps:

  • Place the lentils and water in a large pot, and mix in the vegetable bouillon. Bring to a boil, reduce heat to low, and simmer 20 minutes.
  • Stir the tomatoes, onion, carrot, apple, peas, garlic, olive oil, barbeque sauce, and paprika into the pot. Continue to simmer 20 minutes. Season with salt and pepper to serve.

Nutrition Facts : Calories 265.6 calories, Carbohydrate 46.3 g, Fat 4.3 g, Fiber 13.5 g, Protein 13.4 g, SaturatedFat 0.6 g, Sodium 225.3 mg, Sugar 15.7 g

1 cup dry lentils
1 quart water
1 cube vegetable bouillon
3 medium tomatoes, peeled and diced
1 large onion, diced
1 carrot, sliced
1 medium apple - peeled, cored and diced
½ cup frozen peas
1 large clove garlic
1 tablespoon olive oil
¼ cup barbeque sauce
½ teaspoon paprika
salt and pepper to taste

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



Sweet Potato Lentil Stew image

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.

1-1/4 pounds sweet potatoes (about 2 medium), peeled and cut into 1-inch pieces
1-1/2 cups dried lentils, rinsed
3 medium carrots, cut into 1-inch pieces
1 medium onion, chopped
4 garlic cloves, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 carton (32 ounces) vegetable broth
1/4 cup minced fresh cilantro

HEARTY RED LENTIL STEW

This hearty red lentil stew is the first recipe I made with my new healthy diet. It was a hit! This is gluten free, and if you remove the white potatoes it can also be nightshade free.

Provided by Cassie

Categories     100+ Everyday Cooking Recipes     Vegetarian     Soups and Stews     Stew

Time 1h10m

Yield 6

Number Of Ingredients 14



Hearty Red Lentil Stew image

Steps:

  • Bring 3 cups water, onions, garlic, and 2 bouillon cubes to a boil in a large pot. Add lentils, squash, carrots, white potatoes, and sweet potatoes. If the majority of food is not covered in water, add more water and the corresponding amount of bouillon. Bring to a boil.
  • Lower heat and simmer until potatoes are soft, about 20 minutes. Add celery and simmer for 5 minutes. Add watercress, peas, dill, and soy sauce. Mash some of the potatoes and cook until heated through, 3 to 5 minutes

Nutrition Facts : Calories 359 calories, Carbohydrate 73.6 g, Fat 1.3 g, Fiber 14.3 g, Protein 17.2 g, SaturatedFat 0.1 g, Sodium 280.4 mg, Sugar 10.6 g

3 cups water, or to taste
2 medium onions, peeled and finely chopped
4 cloves garlic, crushed
2 cubes vegetable bouillon, or more to taste
½ pound red lentils, rinsed and drained
½ medium butternut squash - peeled, seeded, and chopped
4 medium carrots, chopped
4 small white potatoes, peeled and chopped
1 medium sweet potato, peeled and chopped
2 stalks celery, chopped
¼ pound watercress
¾ cup frozen peas, thawed
¼ cup chopped fresh dill
1 tablespoon gluten-free soy sauce (tamari)

EASY LENTIL STEW

This is a yummy Lentil Stew made with mostly what is in your pantry. It is only four servings so you won't have tons left over. Simple but delicious!

Provided by Mimi in Maine

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11



Easy Lentil Stew image

Steps:

  • Rinse and drain the dry lentils.
  • In a saucepan combine the lentils, chicken broth, tomatoes, potatoes, carrots, celery, parsley, basil, garlic, and pepper.
  • Simmer for 45-50 minutes untils lentils and vegetables are tender, stirring occasionally.

Nutrition Facts : Calories 269.1, Fat 2.1, SaturatedFat 0.5, Sodium 677.8, Carbohydrate 44.3, Fiber 17.8, Sugar 6.2, Protein 19

1 cup dry lentils
3 1/2 cups chicken broth (I use College Inn)
1 (14 1/2 ounce) can of peeled Italian tomatoes (cut up)
1 cup peeled chopped potato
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 cup chopped celery (optional)
1 tablespoon dried parsley
1 tablespoon dried basil (crushed)
1 garlic clove (minced)
1 dash pepper

SPINACH LENTIL STEW

When my children requested more vegetarian dishes, this chunky stew became a favorite. Red wine vinegar perks up the flavor and carrots add color. We like to ladle helpings over cooked rice. -Alice McEachern of Surrey, British Columbia

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 15



Spinach Lentil Stew image

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.

Nutrition Facts : Calories 168 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1123mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 10g fiber), Protein 10g protein.

1/2 cup chopped onion
1 tablespoon vegetable oil
2 garlic cloves, minced
5 cups water
1 cup lentils, rinsed
4 teaspoons vegetable or chicken bouillon granules
3 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
1 cup chopped carrots
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 tablespoon red wine vinegar

BEEF AND LENTIL STEW

My mum is German and she would make this filling stew during the winter. We all loved it, so I thought I'd share!

Provided by Anonymous

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h30m

Yield 8

Number Of Ingredients 13



Beef and Lentil Stew image

Steps:

  • Pour flour into a shallow bowl and dust steak with flour. Heat oil in a large skillet over high heat and sear beef on all sides until browned, 3 to 5 minutes. Remove from the skillet and set aside.
  • Add carrots, onion, celery, and garlic to the skillet and cook until softened, about 5 minutes. Add more oil if necessary.
  • Add tomatoes with juice, lentils, beef broth, rosemary, and browned beef pieces to the skillet and stir well. Reduce heat, cover pot halfway with a lid, and simmer for 40 minutes.
  • Add potatoes to the skillet. Simmer until lentils and potatoes are soft, about 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 30.8 g, Cholesterol 12.6 mg, Fat 7.4 g, Fiber 10.2 g, Protein 16.5 g, SaturatedFat 2 g, Sodium 675.3 mg, Sugar 4.1 g

2 tablespoons all-purpose flour
1 pound flank steak, cut into 1/2-inch cubes
2 tablespoons oil, or more as needed
4 carrots, chopped
1 onion, diced
1 stalk celery, thinly sliced
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
1 cup dry lentils
4 cups beef broth
2 teaspoons dried rosemary
11 ounces baby potatoes with skin
1 pinch salt and freshly ground black pepper to taste

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

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

SLOW-COOKED LENTIL STEW

This vegetarian stew is perfect when you want to take a break from meat. Adding the cream at the end gives it a smoother texture.-Michelle Collins, Suffolk Virginia

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h45m

Yield 8 servings (2-3/4 quarts stew).

Number Of Ingredients 17



Slow-Cooked Lentil Stew image

Steps:

  • In a large skillet, saute half of the onions in oil until tender. Add ginger and garlic; saute for 1 minute. Add the tomatoes, coriander, cumin and cayenne; cook and stir 5 minutes longer., In a 4-or 5-qt. slow cooker, combine the vegetable broth, water, lentils, green chiles, tomato mixture and remaining onion. Cover and cook on low until lentils are tender, 6-8 hours., Just before serving, stir cream into slow cooker. In a small skillet, heat butter over medium heat. Add cumin seeds; cook and stir until golden brown, for 1-2 minutes. Add to lentil mixture., To serve, spoon over rice. If desired, sprinkle with green onions or cilantro.

Nutrition Facts : Calories 499 calories, Fat 16g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 448mg sodium, Carbohydrate 72g carbohydrate (5g sugars, Fiber 17g fiber), Protein 17g protein.

2 large onions, thinly sliced, divided
2 tablespoons canola oil
2 tablespoons minced fresh gingerroot
3 garlic cloves, minced
8 plum tomatoes, chopped
2 teaspoons ground coriander
1-1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
3 cups vegetable broth
2 cups water
2 cups dried lentils, rinsed
1 can (4 ounces) chopped green chiles
3/4 cup heavy whipping cream
2 tablespoons butter
1 teaspoon cumin seeds
6 cups hot cooked basmati or jasmine rice
Optional: Sliced green onions or minced fresh cilantro

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