LENTIL BEAN PASTA RECIPES

Name: Spicy Lentil & Chickpea Stew
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 8 servings (2-3/4 quarts).
Ingredients: 2 teaspoons olive oil; 1 medium onion, thinly sliced; 1 teaspoon dried oregano; 1/2 teaspoon crushed red pepper flakes; 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained; 1 cup dried lentils, rinsed; 1 can (2-1/4 ounces) sliced ripe olives, drained; 3 teaspoons smoked paprika; 4 cups vegetable broth; 4 cans (8 ounces each) no-salt-added tomato sauce; 4 cups fresh baby spinach; 3/4 cup fat-free plain yogurt

SPICY LENTIL & CHICKPEA STEW RECIPE: HOW TO MAKE IT

Spicy Lentil & Chickpea Stew Recipe: How to Make It image

This recipe came to me from a friend who had worked at a health food store. I changed a few things until I found a version that my family loved. My son doesn't like things too spicy, so I make the stew milder for him and add a sprinkle of extra spice in mine. My husband, who farms, works outdoors for long hours at a time and finds this soup hearty enough to keep him satisfied. —Melanie MacFarlane, Bedeque, Prince Edward Island

Provided by Taste of Home

Categories Dinner

Total Time 08 hours 25 minutes

Prep Time 25 minutes

Cook Time 08 hours 00 minutes

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 12

Ingredients

2 teaspoons olive oil
1 medium onion, thinly sliced
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1 cup dried lentils, rinsed
1 can (2-1/4 ounces) sliced ripe olives, drained
3 teaspoons smoked paprika
4 cups vegetable broth
4 cans (8 ounces each) no-salt-added tomato sauce
4 cups fresh baby spinach
3/4 cup fat-free plain yogurt

Steps:

In a small skillet, heat oil over medium-high heat. Add onion, oregano and pepper flakes; cook and stir until onion is tender, 8-10 minutes. Transfer to a 5- or 6-qt. slow cooker., Add chickpeas, lentils, olives and paprika; stir in broth and tomato sauce. Cook, covered, on low 8-10 hours, until lentils are tender. Stir in spinach. Top servings with yogurt.

Nutrition Facts : Calories 266 calories, FatContent 4g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 712mg sodium, CarbohydrateContent 45g carbohydrate (11g sugars, FiberContent 10g fiber), ProteinContent 14g protein. Diabetic Exchanges 2 starch

BEEF LENTIL SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Beef Lentil Soup Recipe: How to Make It - Taste of Home image

You can prepare this soup as the main course in a hearty lunch or dinner. On cold winter evenings here in New England, I've often enjoyed sipping a steaming mugful in front of our fireplacel. —Guy Turnbull, Arlington, Massachusetts

Provided by Taste of Home

Categories Dinner Lunch

Total Time 01 hours 25 minutes

Prep Time 15 minutes

Cook Time 01 hours 10 minutes

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 pound lean ground beef (90% lean)
1 can (46 ounces) tomato or V8 juice
4 cups water
1 cup dried lentils, rinsed
2 cups chopped cabbage
1 cup sliced carrots
1 cup sliced celery
1 cup chopped onion
1/2 cup diced green pepper
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 bay leaf
1 package (10 ounces) frozen chopped spinach, thawed

Steps:

In a large stockpot, cook beef over medium heat until no longer pink, 5-7 minutes; crumble meat; drain. Add the tomato juice, water, lentils, cabbage, carrots, celery, onion, green pepper, pepper, thyme and bay leaf., Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until the lentils and vegetables are tender. Add spinach and heat through. Remove bay leaf.

Nutrition Facts : Calories 314 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 661mg sodium, CarbohydrateContent 37g carbohydrate (10g sugars, FiberContent 8g fiber), ProteinContent 27g protein. Diabetic Exchanges 2 lean meat

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