VEGETARIAN LENTIL STEW RECIPES

Name: Vegetable Lentil Stew
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 13 servings.
Cuisine: Europe, Italian
Ingredients: 4 cups reduced-sodium V8 or tomato juice; 2 cans (14-1/2 ounces each) Italian stewed tomatoes; 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained; 2 medium carrots, thinly sliced; 2 medium potatoes, cubed; 1 large onion, chopped; 1 green pepper, chopped; 1 sweet red pepper, chopped; 1 cup dried lentils, rinsed; 2 tablespoons minced fresh parsley; 2 tablespoons chili powder; 2 teaspoons dried basil; 1 teaspoon garlic powder; 1 teaspoon ground cumin; 1 package (10 ounces) frozen chopped spinach, thawed; TOPPING:; 1/2 cup reduced-fat sour cream; 1/2 cup reduced-fat plain yogurt; 2 tablespoons minced chives

VEGETABLE LENTIL STEW RECIPE: HOW TO MAKE IT

Vegetable Lentil Stew Recipe: How to Make It image

This delicious stew is nothing but good for you! The chunky mixture, seasoned with chili powder and cumin, is chock-full of hearty beans, lentils and other veggies. Steaming bowls of it make a warm and satisfying supper. —Vi Toews, Bluffton, Alberta

Provided by Taste of Home

Categories Dinner

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 13 servings.

Number Of Ingredients 20

Ingredients

4 cups reduced-sodium V8 or tomato juice
2 cans (14-1/2 ounces each) Italian stewed tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 medium carrots, thinly sliced
2 medium potatoes, cubed
1 large onion, chopped
1 green pepper, chopped
1 sweet red pepper, chopped
1 cup dried lentils, rinsed
2 tablespoons minced fresh parsley
2 tablespoons chili powder
2 teaspoons dried basil
1 teaspoon garlic powder
1 teaspoon ground cumin
1 package (10 ounces) frozen chopped spinach, thawed
TOPPING:
1/2 cup reduced-fat sour cream
1/2 cup reduced-fat plain yogurt
2 tablespoons minced chives

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.

Nutrition Facts : Calories 216 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 392mg sodium, CarbohydrateContent 38g carbohydrate (0 sugars, FiberContent 12g fiber), ProteinContent 12g protein. Diabetic Exchanges 2 starch

RED LENTIL AND VEGETABLE STEW RECIPE - FOOD.COM

Red Lentil and Vegetable Stew Recipe - Food.com image

Wonderful stew, can be a vegetarian meal on its own. Or you can add some diced or shredded smoked duck, if you like meat. The red lentils break down, and cause this to be like a really rich soup. If you need to stretch this out, you can serve it over white rice, to do a sort of "beans and rice" thing.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 2-3 serving(s)

Number Of Ingredients 10

Ingredients

1 cup red lentil
1 carrot, finely diced
1 stalk celery, finely diced
1/2 medium onion, finely diced
2 garlic cloves, minced
2 cups vegetable stock or 2 cups chicken stock
4 teaspoons ground cumin
3 -4 dashes TABASCO® brand Chipotle Pepper Sauce (optional)
2 tablespoons extra virgin olive oil
14 ounces canned diced tomatoes (do not drain liquid)

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.

Nutrition Facts : Calories 549.2, FatContent 17, SaturatedFatContent 2.4, CholesterolContent 0, SodiumContent 483.1, CarbohydrateContent 78.5, FiberContent 15.2, SugarContent 10.4, ProteinContent 27.1

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