Vegetable Lentil Stew Recipes

HEARTY VEGETARIAN LENTIL STEW

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.

VEGETABLE LENTIL STEW

Steps:

• In a Dutch oven, combine the first 15 ingredients. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until lentils and vegetables are tender. , Stir in spinach; heat through. Combine topping ingredients; dollop about 1 tablespoon on each serving.

CHESTNUT, LENTILS AND VEGETABLE STEW

Steps:

• Pour the olive oil into a large, deep pot set over medium-high heat. Stir in the onion and garlic; cook until transparent, about 5 minutes. Add the celery, carrots, vegetable broth, and water; cook for 10 to 15 minutes. Reduce heat to medium, pour in the tomatoes, and cook 10 to 15 minutes more. Reduce heat to low, and mix in the lentils and chestnuts; cook for 1 hour until the chestnuts soften. Pour in more water to thin the stew, if desired. Season to taste with salt and pepper.

RED LENTIL AND VEGETABLE STEW

Steps:

• Sauté the carrots, onion, and celery in the olive oil until they start to caramelize a bit.
• Add the garlic about a minute before the vegetables are finished sautéing.
• Add the red lentils, and stir until mixed with the vegetables.
• Add the stock, tomatoes and juice, cumin, and Tabasco, if using.
• Bring to a simmer over medium heat and reduce heat to medium low.
• Simmer until the lentils are tender, about 25 minutes.
• If the liquid all evaporates and the lentils are not done, add a little water to keep the simmer going.

VEGETABLE LENTIL STEW

Steps:

• In a large heavy pot, heat oil and cook onions until tender. Stir in green, red peppers and carrots and cook for 2 minutes. Stir in eggplant and zucchini. Add all the spices and toss to coat. Stir in the lentils. Add the wine, tomatoes, oregano and basil. Bring to a boil and reduce heat. Cover and simmer gently for 1 hour. If more liquid is needed, add 1 cup of water. Stir the stew occasionally. When lentils are tender, stir in the beans. Cook for another 20 minutes. Season to taste. Garnish with chopped parsley.

LENTIL AND VEGETABLE STEW

Steps:

• Heat oil and fry onions and garlic until softened but not browned.
• Add the potatoes, carrots, celery and lentils. Stir to coat the vegetables with oil.
• Add tomatoes, tomato puree, herbs and vegetable stock.
• Bring to boil, cover and simmer for 40 - 45 minutes, or until the lentils and vegetables are very tender. You might need to add some water at this stage if the stew seems to be too thick.
• Remove bay leaf.
• Mash the lentils and vegetables.
• Ready to serve.
• Freeze in portions what is not going to be used within 2 -3 days.

VEGETABLE-LENTIL STEW

Steps:

• In a large Dutch oven, mix together the first 15 ingredients.
• Bring to a boil; reduce heat to low and simmer until rice and lentils are tender, about 1 hour.
• Add more water or tomato juice if necessary.
• Stir in the remaining ingredients.
• Cover and continue cooking until vegetables are tender, usually 1 hour.

VEGETABLE-LENTIL STEW

Steps:

• Sauté white onion and garlic in olive oil until translucent. Make sure to stir frequently to prevent stickiness and the garlic from burning.
• Add carrots and sauté a few minutes longer. Add salt, pepper, cumin ad paprika, and stir well.
• Add all other vegetables and lentils and mix well. Then add 7 cups of water.
• Let it come to a boil, then reduce to simmer for 45 minutes. Add water if necessary.
• Serve warm.