Olive Garden Lentil Stew Recipes

STEWED LENTILS AND TOMATOES

Provided by Ina Garten

Categories side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 13

Stewed Lentils and Tomatoes image

Steps:

Heat the oil in a large saucepan. Add the onions, carrots and fennel and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
Meanwhile, rinse and pick over the lentils to make sure there are no stones in the package.
Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.

Ingredients

2 teaspoons good olive oil
2 cups large-diced yellow onions (2 onions)
2 cups large-diced carrots (3 to 4 carrots)
1 cup chopped fennel
1 tablespoon minced garlic (3 cloves)
1 cup French green lentils (7 ounces)
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 cups chicken stock, preferably homemade
2 teaspoons mild curry powder
2 teaspoons chopped fresh thyme leaves
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon good red wine vinegar

LENTIL VEGETABLE SOUP

Provided by Ina Garten

Time 2h5m

Yield 8 to 10 servings

Number Of Ingredients 15

Lentil Vegetable Soup image

Steps:

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

Ingredients

1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese

OLIVE GARDEN LENTIL STEW

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners. Times listed do not include soaking time for dried lentils.

Provided by Member 610488

Categories Lentil

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 16

Olive Garden Lentil Stew image

Steps:

Soak lentils for 2 hours in cool water. Drain.
Mix extra virgin olive oil, onions, carrots and celery and garlic in heavy sauce pot. Cook on medium heat until vegetables are tender (about 7 minutes). Do not brown garlic and onions. Add lentils, rosemary sprig, thyme. Cook for 2 minutes. Add chicken stock. Reduce heat and simmer until lentils are soft, approximately 30-45 minutes. Turn off heat. Season with sea salt to taste.
Allow soup to stand for 2 hours to combine flavors. (This soup is better the next day!).
Serve re-heated soup garnished with olive oil, chopped tomatoes and capers. Add fresh black pepper and chopped parsley. Serve immediately.

Nutrition Facts : Calories 749.5, Fat 31.3, SaturatedFat 4.7, Cholesterol 7.2, Sodium 436.1, Carbohydrate 82.1, Fiber 36.1, Sugar 8.5, Protein 36.2

Ingredients

1 (1 lb) bag dried lentils
1/4 cup olive oil
1 small yellow onion, minced
1 medium carrot, minced
1 celery rib, minced
1 fresh garlic clove, chopped
1 sprig fresh rosemary
1/4 teaspoon fresh thyme, chopped
4 cups chicken stock
sea salt, to taste
4 tablespoons extra virgin olive oil (garnish)
2 tablespoons parsley, chopped (garnish)
1 teaspoon black pepper (garnish)
1/2 cup tomatoes, chopped (garnish)
2 tablespoons tomatoes, chopped (garnish)
1 tablespoon capers (garnish)

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HEARTY LENTIL STEW – A COUPLE COOKS

Web Nov 4, 2020 Chop the celery into small pieces. Mince the garlic. In a large pot, add the olive oil and heat over medium heat. Add the onion, carrot, …
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4.7/5 (6)
Total Time 45 mins
Category Main Dish
Calories 371 per serving

Finely dice the onion. Peel and finely chop the carrots. Chop the celery into small pieces. Mince the garlic.
In a large pot, add the olive oil and heat over medium heat. Add the onion, carrot, celery and garlic and cook 3 to 4 minutes until just translucent. Add the smoked paprika, cumin, fennel seeds, and lentils and stir 1 minute. Add the canned tomatoes and their juices, vegetable broth, and kosher salt.
Bring to a simmer. Simmer covered, stirring occasionally, for 20 minutes. Remove lid and cook for an additional 10 to 15 minutes until the lentils are tender. Stir in the spinach in the last minute or so and cook until it wilts (if using kale or chard, add it in the last 5 minutes).
Remove from the heat. Taste and season with additional salt and fresh ground pepper as necessary. For best flavor, garnish with Parmesan cheese. Stores refrigerated for up to 4 days and frozen for 3 to 4 months.

Olive Garden Lentil Stew Recipes

STEWED LENTILS AND TOMATOES

LENTIL VEGETABLE SOUP

OLIVE GARDEN LENTIL STEW

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners. Times listed do not include soaking time for dried lentils.

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