LENTIL SQUASH STEW RECIPES

Name: Ham and Lentil Soup
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 10
Ingredients: 10 cups vegetable stock; 1 ham bone; 1 medium yellow onion, diced; 2 cups carrot, chopped; 1 1/2 cups celery, chopped; 1 1/2 pounds red potatoes, diced fairly small; 3 cloves garlic, minced; 1 1/3 cups red lentils; 1 1/3 cups green lentils; 1 teaspoon dried rosemary; 2 teaspoons turmeric; 2 teaspoons dried thyme; 1 teaspoon Himalayan pink salt; 1 teaspoons black pepper; 2 1/2 cups ham, chopped; 2 cups spinach, rough chopped and loosely packed

HAM AND LENTIL SOUP | FOODTALK

Ham and Lentil Soup | Foodtalk image

Provided by Inspired Fresh Life

Total Time 390 minutes

Prep Time 30 minutes

Cook Time 6 hours

Yield 10

Number Of Ingredients 16

Ingredients

10 cups vegetable stock
1 ham bone
1 medium yellow onion, diced
2 cups carrot, chopped
1 1/2 cups celery, chopped
1 1/2 pounds red potatoes, diced fairly small
3 cloves garlic, minced
1 1/3 cups red lentils
1 1/3 cups green lentils
1 teaspoon dried rosemary
2 teaspoons turmeric
2 teaspoons dried thyme
1 teaspoon Himalayan pink salt
1 teaspoons black pepper
2 1/2 cups ham, chopped
2 cups spinach, rough chopped and loosely packed

Steps:

Begin by chopping the onion, carrots, celery, and potatoes.
Add all the ingredients except the chopped ham and spinach to the slow cooker, and cook on high for 4-5 hours until the lentils and potatoes have softened. (Make sure to rinse the lentils first.)
While the soup is cooking, chop the spinach and ham, and keep in the refrigerator until ready to add to the soup.
Once the potatoes have softened, remove the ham bone from the soup. Add the chopped ham and spinach, and stir well to combine. Taste for salt and pepper, and adjust seasoning if necessary. Continue cooking on high for 1 more hour.
Keep the slow cooker on low until ready to serve.

CURRIED LENTIL, SQUASH AND APPLE STEW RECIPE - NYT COOKING

Curried Lentil, Squash and Apple Stew Recipe - NYT Cooking image

Infused with curry spices and chock-full of wilted spinach, butternut squash and sweet chunks of apple, this unique lentil stew is fragrant and flavorful beyond belief.

Provided by Tara Parker-Pope

Total Time 1 hours

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1 1/2 teaspoons sea salt
1/2 cup dried lentils
2 1/2 cups vegetable broth
2 tablespoons tomato paste
3 cups peeled butternut squash (1/2-inch cubes)
1 large unpeeled apple, diced
5 ounces baby spinach

Steps:

In a large pot, heat oil over medium-high heat, and sauté onion and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.
Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.

Nutrition Facts : @context http//schema.org, Calories 173, UnsaturatedFatContent 4 grams, CarbohydrateContent 29 grams, FatContent 5 grams, FiberContent 6 grams, ProteinContent 6 grams, SaturatedFatContent 1 gram, SodiumContent 559 milligrams, SugarContent 7 grams

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