Lentil Anchovy Stew Recipes

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LENTIL STEW



Lentil Stew image

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

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

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 STEW



Lentil Stew image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

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

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.

HEARTY VEGETARIAN LENTIL STEW



Hearty Vegetarian Lentil Stew image

A hearty vegetarian lentil stew that's delicious, inexpensive, and goes a long way. Even if you're not a vegetarian, it makes a fulfilling, delicious meal. A nice crusty bread goes well on the side. Great to bring to work. This is a bulk recipe that keeps well refrigerated and reheats very nicely. Don't be afraid to scale down if need be.

Provided by selms312

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h40m

Yield 18

Number Of Ingredients 18

5 cups water
1 (16 ounce) package dry lentils, rinsed and drained
1 ½ cups dry white wine
3 cups chopped carrots
3 cups chopped celery
2 cups vegetable broth
1 (16 ounce) can diced tomatoes
1 ½ cups chopped onion
1 ½ cups chopped bell pepper
1 ½ cups chopped cabbage
½ (8 ounce) can tomato paste
3 tablespoons brown sugar
2 tablespoons curry powder
1 ½ tablespoons chopped garlic
1 ½ tablespoons onion powder
1 ½ tablespoons kosher salt, or to taste
1 ½ teaspoons black pepper
1 ½ teaspoons ground cumin

Steps:

  • Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 15 to 20 minutes. Increase heat to high, add wine, and let it sizzle and bubble for 1 minute. Reduce heat to medium-low, cover, and simmer for 3 minutes.
  • Stir in carrots, celery, vegetable broth, diced tomatoes, onion, bell pepper, cabbage, tomato paste, brown sugar, curry powder, garlic, onion powder, salt, pepper, and cumin. Cook, stirring frequently, until flavors are well blended and vegetables are tender, 45 minutes to 1 hour.

Nutrition Facts : Calories 156.5 calories, Carbohydrate 26.6 g, Fat 0.6 g, Fiber 10 g, Protein 8 g, SaturatedFat 0.1 g, Sodium 659.8 mg, Sugar 7.5 g

LENTIL STEW



Lentil Stew image

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

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

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

LENTIL & ANCHOVY STEW



Lentil & Anchovy Stew image

A lovely, warming, savoury dish, perfect for a winter's evening. I originally read a version of this recipe in a British cookbook called "The Pauper's Cookbook" by Jocasta Innes, many years ago, and I have been making it regularly ever since - with a couple of major modifications to the method along the way, so my sincere apologies to Ms Innes if she reads the following recipe and notices that it bears little resemblance to her inspirational starting point! The heartiest of eaters might like a little crusty bread on the side, but for most people, I think that a green salad would be sufficient accompaniment. Don't worry about the anchovies - they dissolve into the sauce, leaving an unidentifiable savoury backnote.

Provided by Syrinx

Categories     Lentil

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

250 g green lentils (or any other lentil that maintains its shape when cooked)
1 bay leaf
1 ounce butter
1 large onion, chopped
1 garlic clove, crushed
50 g anchovies packed in oil, drained well and chopped
4 eggs, free-range, freshly boiled and slightly soft in the centre
fresh ground black pepper

Steps:

  • Put the lentils in a large pan with the bay leaf, and cover with water. Bring to the boil, then simmer until the lentils are tender (about 35 minutes for the variety of lentil I use, but check your packet for instructions).
  • Meanwhile, in a separate smaller pan, soften the onion and garlic in the butter. When soft and just beginning to turn golden, add the chopped anchovies and freshly ground pepper, and stir well. Heat for a couple of minutes to dissolve the anchovies into the mixture, then set aside until the lentils are cooked.
  • When the lentils are ready, drain them of water, remove the bay leaf, and return them to the pan. Tip the contents of the smaller pan into the lentils and mix well. You may feel that it needs a little extra butter melted in at this stage, to moisten it - but I couldn't possibly comment! ;-).
  • Serve the lentil & anchovy stew in bowls, each topped with four quarters of medium-boiled egg.

Nutrition Facts : Calories 388.1, Fat 12.6, SaturatedFat 5.6, Cholesterol 237.4, Sodium 574.3, Carbohydrate 42, Fiber 19.6, Sugar 3.3, Protein 26.5

SMOKY LENTIL STEW WITH LEEKS AND POTATOES



Smoky Lentil Stew With Leeks and Potatoes image

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

1 1/2 cups small lentils, such as Pardina or Puy (12 ounces), or use any size green or brown lentil
1 medium onion, halved, plus 2 bay leaves and 2 whole cloves
Kosher salt and black pepper
4 or 5 medium potatoes, peeled and sliced 3/4-inch thick
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 medium leeks, white and tender green parts, chopped in 1/2-inch pieces
1 teaspoon chopped garlic
1 large thyme or rosemary sprig
2 tablespoons pimentón dulce or smoked sweet paprika
1/8 teaspoon ground cayenne, or to taste
Small pinch of saffron (about 12 strands), soaked in 1/4 cup cold water
1 cup chopped canned tomato with juice
2 tablespoons sherry vinegar
Chopped parsley (optional)

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.

EASY LENTIL STEW



Easy Lentil Stew image

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

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

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

MARRAKESH LENTIL STEW



Marrakesh Lentil Stew image

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

Provided by Auntie Mags

Categories     Stew

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 12

6 cups chicken stock
2 cups dried red lentils
2 1/2 cups cooked sausage or 2 1/2 cups kielbasa
1 cup dry red wine
1 (15 ounce) can diced tomatoes with juice
1 (12 ounce) can corn
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon cumin
1 1/2 tablespoons garlic, minced
1 1/2 tablespoons ginger, minced
2 teaspoons dried thyme

Steps:

  • Mix all ingredients in large saucepot on stove or in crock pot.
  • Stir and put lid on.
  • Simmer on low for 2 hours or until lentils are soft.
  • Serve with biscuits or toast.

Nutrition Facts : Calories 583.9, Fat 25.7, SaturatedFat 8, Cholesterol 71, Sodium 924.3, Carbohydrate 49.2, Fiber 16.9, Sugar 7.3, Protein 34.3

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