Quick And Healthy Lentil Stew With Artichokes Recipes

QUICK AND HEALTHY LENTIL STEW WITH ARTICHOKES

Quick and Healthy Lentil Stew With Artichokes image

I love this by itself in a big bowl on a cool night, but it also pairs well with chicken or meat for those who 'need' meat...

Provided by kelly in TO

Categories Stew

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 10

Ingredients

200 g lentils
1 onion, peeled and sliced
4 celery ribs, trimmed and sliced
4 carrots, trimmed, peeled and sliced
3 parsnips, trimmed, peeled and sliced
400 g artichoke hearts
1 leek, washed, trimmed and sliced
1 vegetable stock cube
300 g kale leaves
2 tablespoons chopped parsley or 2 tablespoons chervil

Steps:

Rinse lentils and drain. Place in a large pan with all the other ingredients except the kale and herbs.
Add enough water to cover, bring to the boil, then lower the heat and simmer for 20 minutes.
Remove from heat, mix in the kale leaves to warm through. Sprinkle on the herbs and serve.

SLOW-COOKER MEDITERRANEAN LENTIL SOUP

Slow-Cooker Mediterranean Lentil Soup image

Provided by Jeff Mauro, host of Sandwich King

Time 4h30m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

Two 32-ounce boxes chicken stock (8 cups)
1 cup diced carrots
1 cup green lentils, rinsed
1/2 cup jarred marinated artichokes, drained
1/2 cup diced celery
1/2 cup sun-dried tomatoes in oil, drained and julienned, plus 1 tablespoon oil from the jar
1 teaspoon vegetable bouillon paste
3 sprigs fresh oregano
1 onion, diced
2 cups escarole, julienned
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
Crusty bread, for serving

Steps:

Place the chicken stock, carrots, lentils, artichokes, celery, sun-dried tomatoes and tablespoon of their oil, bouillon paste, oregano and onion in a slower cooker. Cook until the lentils are tender, on high for 4 hours or low for 8 hours. Stir in the escarole, lemon zest and juice and let sit 5 to 10 minutes. Season with salt and pepper and serve with crusty bread alongside.

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

Ingredients

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.

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