Stewed Lentils Recipes

LENTIL STEW

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.

LENTIL STEW

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.

STEWED LENTILS

Steps:

• Place medium saucepan over medium heat, and add the olive oil. When hot, add celery, carrots, and shallot, and saute until the chopped shallot is translucent, about 2 minutes. Add the garlic, bay leaf, and lentils, and stir to combine. Add the chicken stock, increase heat to high, and bring to a simmer.
• Reduce heat to medium low, simmer for 20 minutes, and add the rosemary. Continue cooking until the lentils are tender, about 10 minutes more. Stir in the salt, pepper, and scallions. Remove the rosemary sprig and bay leaf before serving.

STEWED LENTILS AND TOMATOES

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.

STEWED LENTILS WITH BACON AND HERBS

Steps:

• To cook the lentils: In a large saucepan combine all the ingredients. Add water to the pot until it covers the ingredients by about 2 inches. Bring the water to a boil over medium heat, then reduce heat to a simmer. Cook for about 20 to 30 minutes or until the lentils are soft.
• Remove the pot from the heat and season the water with salt. Taste the water to make sure it is seasoned. Let the lentils sit in the salty water for about 10 to 15 minutes. This will allow the lentils to absorb the seasoned water. Ladle off 1 cup of the lentil cooking water and reserve.
• Remove all the vegetables and aromatics from the lentils and discard. Strain the lentils from the water.
• To assemble the lentils: Place 2 tablespoons of olive oil in a large saute pan over medium heat. Add the bacon lardoons. When the bacon has rendered off a lot of fat and has become brown and crispy, add the onions. Season the onions with salt and sweat them until they become very soft and aromatic.
• Add the celery, fennel and carrot. Season with salt and saute over medium heat until the vegetables start to become soft and aromatic, about 2 to 3 minutes. Add the garlic and saute for 1 to 2 minutes more. Add the cooked lentils, 1/4 of the reserved lentil cooking water, the mustard and vinegar. Cook until most of the liquid has reduced. Taste for seasoning, add salt or more vinegar, if needed. Serve hot or at room temperature.
• MMMMM!!!! Lentils and bacon...OH MY!!

STEWED LENTILS & TOMATOES(BAREFOOT CONTESSA)

Steps:

• Heat the oil in a large saucepan. Add the onions and carrots and cook over medium low heat for 8-10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook 1 more minute. Be careful not to burn the garlic.
• Meanwhile, place the canned tomatoes, including the juice, in the bowl of a food processor and pulse several times until the tomatoes are coarsely chopped. Rinse and pick over the lentils to make sure there are no stones.
• Add the tomatoes, lentils, broth, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower 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. Enjoy!

PORK STEWED WITH LENTILS AND CELERY

Steps:

• In a 3-quart sauté pan or casserole, heat bacon on medium-high until fat starts to render. Shuffle bacon to one side of the pan, add pork and cook about 10 minutes, turning, until pork is lightly browned (though you do not have to be too fussy about it). Add celery and shallots, reduce heat to medium-low and cook about 10 minutes more, stirring until vegetables soften. Add sage and season with salt and generously with pepper.
• Add wine. Bring to a simmer. Add chicken stock and stir in porcini and lentils. Cover and cook on low 45 minutes to an hour, until pork and lentils are tender. Stir in cream, bring to a simmer and check seasonings.
• Scatter celery leaves on top. Serve from the pan or transfer to a shallow bowl.

CARIBBEAN STEWED LENTILS

Steps:

• For bagged lentils, follow the preparation listed on the bag, soaking if necessary. If using dried lentils, make sure to sift through them removing any debris and then soak in a bowl with water for a few hours or overnight.
• When the lentils are prepped, add them to a pot with enough water to cover them by about 2 inches.
• Add the garlic cloves (whole), hot pepper (whole), salt, black pepper, thyme and bouillon to the lentils and water, and heat to medium-high heat.
• Bring this to a boil, then cover and reduce heat to a simmer for about 45 minutes or until the lentils are tender.
• In another pot, heat the oil at medium heat and saute the sliced onions until they are golden at the edges.
• Then gently (we're adding liquid to hot oil) add the cooked lentils to the pot (pour in everything).
• With a whisk or cooking spoon, stir to break down some of the lentils to thicken the consistency and create more of a sauce.
• Add the scallions, cilantro and butter and stir.
• Allow this to cook for about 20 more minutes or until the desired consistency is reached. I prefer mine to be like a thick soup.
• Don't forget to fish out the twig from the thyme before serving and enjoy.

SIMPLE STEWED LENTILS

Steps:

• In a medium saucepan, bring to a boil lentils, shallot, garlic, bay leaf, and enough water to cover ingredients by 2 inches (about 5 cups). Reduce heat and simmer until lentils are tender, about 20 minutes. Drain liquid and return lentils to pan. Season with salt and pepper. Stir in vinegar and olive oil.

RQAQ W ADAS (LENTILS WITH PASTA)

Steps:

• Put lentils in a medium bowl and add warm water to cover by 2 inches. Set aside to soak for 30 minutes.
• If you're making the dough, prepare it while the lentils soak: Combine the flour, warm water, and the olive oil in a medium bowl. Mix the ingredients to combine, then knead in the bowl until smooth, about 3 minutes. Brush with olive oil, then let rest in the bowl, covered with a clean towel, for 30 minutes.
• If you're making the optional fried flatbread or onion garnishes, prepare them while the dough rests: Fill a large saucepan with canola oil to a depth of 1 to 2 inches. Bring to 350 degrees over high heat. (A piece of flatbread should sizzle vigorously.) Line 2 plates with paper towels. Working in 2 batches, fry the flatbread until golden brown, 1 to 2 minutes per batch. Transfer to one of the prepared plates to drain. Allow the oil to come back to 350 degrees. Working in 2 batches, fry the onion, separating the slices as you add them and stirring occasionally, until crisp, 3 to 4 minutes per batch. Transfer to the other plate to drain.
• Make the lentils: Fill a large pot with 9 cups of water. Drain and rinse the lentils, then add them to the water, along with the cumin. Bring to a boil over high heat, then drop the heat to medium-low and let simmer until the lentils are slightly softened but still firm, about 10 minutes. You can scoop one out to test the texture.
• Meanwhile, put a large frying pan over medium heat. Add 1/4 cup olive oil, and when the oil is hot, add the onions. Cook, stirring occasionally, until the onions turn pliant and golden brown, 8 to 10 minutes. When the lentils are softened yet firm, add the onions and their oil, along with the tamarind concentrate, pomegranate molasses and 1 tablespoon salt. (If you're using dried store-bought tagliatelle - see Tip - add it now as well.) Stir and let simmer until the lentils are completely softened but not mushy, 5 to 10 minutes.
• While the lentils cook, continue preparing the dough: Dust a clean surface with flour. Pat and stretch the dough into a thin sheet (1/16-inch thick, about 12 inches in diameter) and dust it with flour on both sides. Roll up the dough into a cylinder and cut crosswise into strands about ¼-inch thick. Unroll each piece, carefully separating the dough with your fingers as you go. You will end up with long strands like tagliatelle.
• When the lentils are softened, add the strands of dough and cook until al dente, about 3 minutes. (If you used dried pasta, it should be done about this time.) While the dough cooks, take the pan used to fry the onions and heat the remaining 1/4 cup olive oil over medium. Add the garlic and cilantro, and fry just until fragrant, 30 to 60 seconds. The garlic shouldn't change color, and the cilantro should stay green.
• When the dough is al dente, add the garlic mixture to the lentils, along with the lemon juice. Let simmer for another 2 to 3 minutes, then switch off the heat. Season to taste with more salt and lemon juice.
• Serve the lentils and dough in a shallow dish. Top with the pomegranate seeds, parsley and fried bread and/or onions, if using, in separate rows. Drizzle with olive oil.

STEWED LENTILS WITH CABBAGE

Steps:

• Heat 1 tablespoon of the olive oil in a 3-quart saucepan or casserole over medium heat. Add the chopped half of the onion and cook, stirring often, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, 30 seconds to a minute. Add the lentils, water, chile, and bay leaf, and bring to a simmer. Reduce the heat, cover and simmer over low heat for 15 minutes. Add 1 teaspoon salt and the potatoes and continue to simmer gently for 30 minutes, until the lentils and potatoes are tender. Add more salt and freshly ground pepper to taste.
• While the lentils are simmering, cook the cabbage with the remaining onion and garlic in a wide lidded skillet. Heat the remaining tablespoon of olive oil over medium heat and add the sliced onion. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt and the garlic and stir together until the garlic is fragrant, about 1 minute. Add the cabbage and turn the heat to medium-high. Cook, stirring, until the cabbage begins to wilt. Add 1/4 cup water, turn the heat down to medium, cover and simmer 10 minutes, or until the cabbage is tender and sweet, stirring from time to time. Add salt and freshly ground pepper to taste.
• Spread the cabbage over the bottom of the pan in an even layer. Top with the lentils and potatoes. Sprinkle on the parsley, and serve in wide soup bowls. Sprinkle with Parmesan if desired.