Best Golden Lentil Stew Recipes

Golden Lentil Stew image

Provided by Martha Stewart

Number Of Ingredients 25

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1/2 cup dried chickpeas, soaked in water overnight
8 cups homemade or low-sodium store-bought vegetable stock
4 cups water
3 garlic cloves, minced
2 tablespoons finely chopped fresh cilantro, plus 1 tablespoon coarsely chopped
3 teaspoons coarse salt
4 celery stalks, finely chopped
4 ripe tomatoes, peeled and chopped
1 cup yellow lentils, rinsed
1 tablespoon tomato paste
1 tablespoon fresh lemon juice
1 cinnamon stick
1/2 teaspoon sweet paprika
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground cloves
5 ounces orzo or vermicelli, broken into pieces
1/2 cup chopped, pitted dates
2 tablespoons coarsely chopped fresh flat-leaf parsley, plus whole leaves for garnish
1 lemon, cut into wedges

Steps:

Heat oil in a Dutch oven over medium heat. Add onion, and cook 5 minutes. Add chickpeas, stock, and water, and simmer until tender, about 45 minutes.
Mash garlic, finely chopped cilantro, and salt into a paste. Add garlic paste, celery, tomatoes, lentils, tomato paste, lemon juice, and spices to pot. Simmer until lentils are tender, 30 to 40 minutes.
Add pasta and dates, and cook, stirring occasionally, until pasta is al dente, about 10 minutes. Stir in coarsely chopped cilantro and parsley. Garnish with parsley leaves, and serve with lemon wedges.

RED LENTIL STEW WITH LEMON PEEL, DATES, & GOLDEN RAISINS image

Yield 6-8 bowls/meals

Number Of Ingredients 14

2 - 2 1/2 c. red lentils
1 can chickpeas, drained
1/4 c. canned diced tomatoes & their juice
2 ribs celery, sliced
1/2 red onion, finely diced
1 tbsp. olive oil
handful or so golden raisins
handful or so chopped dates
approx. 1/4 washed fresh lemon peel, broken in pieces
2 tsp ground turmeric
1 1/2 tsp ground cinnamon
salt & pepper (salt in stages throughout)
cayenne to taste
water, to textual preference

Steps:

1. Boil liberally salted water. Add red lentils, then bring to a low simmer. 2. Add celery, tomatoes, salt, pepper, lemon peel, & spices. 3. Gradually brown onions over medium heat in saute pan in olive oil until nearly black. Add to stew. 4. After a bit of time, add chickpeas, dates, & raisins, & cayenne. 5. For best results, simmer at least 1/2 hour (up to an hour on low heat), cool, store, then reheat before serving.

Armenian Lentil Stew {with Eggplant & Golden Raisins} image

Provided by @MakeItYours

Number Of Ingredients 19

1 cup dried red or brown lentils (or combination)
5 cups vegetable or chicken broth
1/2 cup golden raisins (or chopped dried apricots)
2 tablespoons olive oil
1/2 large onion (diced)
1 pound eggplant (peeled and diced 1/4-3/8")
28 ounces canned diced tomatoes (undrained)
1 whole bell pepper (red, green or yellow, diced)
3 cloves garlic (minced)
1 tablespoon packed brown sugar
2 teaspoons hot paprika (or regular paprika)
1-2 teaspoons kosher salt (or to taste)
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1 heaping teaspoon crushed dried mint leaves
1/2 teaspoon lemon zest
fresh mint or cilantro (chopped)
sour cream or plain Greek yogurt

Steps:

Rinse lentils and place in large sauce pan. Add broth and golden raisins (or chopped dried apricots) and bring to a boil over medium-high heat. Reduce heat, cover, and simmer for 20 minutes.
Heat olive oil in a Dutch oven or other heavy pan over medium heat until it begins to glisten, and then add chopped onions. Saute onions 5-7 minutes, until translucent.
Add eggplant, tomatoes, bell pepper, and garlic to onions. Reduce heat, cover, and simmer for 10 minutes.
Add lentil mixture and remaining Stew ingredients to vegetable mixture. Simmer until lentils are tender; about 30 minutes. Adjust seasonings to taste. If stew becomes too thick while cooking, add additional broth or water.
Garnish with fresh mint or cilantro and a dollop of sour cream or Greek yogurt. Serve as is, or over cooked bulgar or basmati rice.