Best Hearty Red Lentil Stew Recipes

HEARTY LENTIL STEW

Hearty Lentil Stew image

This Hearty Lentil Stew is a richly flavored vegan stew that's loaded with chunks of fresh vegetables and lentils. As far as lentil recipes go, they don't come much easier to make than this one. This vegan lentil stew recipe is one of my favorite meatless meals to make!

Provided by Deborah

Categories Dinner

Time 40m

Number Of Ingredients 17

Ingredients

4 tablespoons extra virgin olive oil
1 large onion, chopped
1 celery stalk, chopped
2 leeks, white and tender green parts, chopped
4 cloves garlic, minced
2 cups brown lentils
2 cups kale, stems removed and chopped
1 large sweet potato, peeled and cut into large pieces
2 red potatoes, cut into large pieces
2 large carrots, peeled and cut into large pieces
1 15-ounce can chopped tomatoes
4 cups low-sodium vegetable broth
2 cups water
1 teaspoon cumin
1 teaspoon onion power
1/8 teaspoon cinnamon
salt and freshly ground black pepper to taste

Steps:

Place lentils in a fine mesh colander and rinse under cold running water to remove any dirt and debris. Pick through to make sure there aren't any little stones and discard any shriveled lentils.
Heat the oil in a large pot or Dutch oven over medium heat.
Stir in onions, celery, and leeks and cook for about 4 to 5 minutes.
Toss in the garlic and for another minute or two.
Add the lentils, kale, potatoes, carrots, canned tomatoes, vegetable broth, water and seasoning.
Bring to a boil, then cover, and let simmer on medium-low heat for about 30 minutes or until lentils are tender and vegetables are just fork tender.

Nutrition Facts : Calories 359 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 11 grams fat, Fiber 11 grams fiber, Protein 13 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 260 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

HEARTY RED LENTIL STEW

Hearty Red Lentil Stew image

This hearty red lentil stew is the first recipe I made with my new healthy diet. It was a hit! This is gluten free, and if you remove the white potatoes it can also be nightshade free.

Provided by Cassie

Categories 100+ Everyday Cooking Recipes Vegetarian Soups and Stews Stew

Time 1h10m

Yield 6

Number Of Ingredients 14

Ingredients

3 cups water, or to taste
2 medium onions, peeled and finely chopped
4 cloves garlic, crushed
2 cubes vegetable bouillon, or more to taste
½ pound red lentils, rinsed and drained
½ medium butternut squash - peeled, seeded, and chopped
4 medium carrots, chopped
4 small white potatoes, peeled and chopped
1 medium sweet potato, peeled and chopped
2 stalks celery, chopped
¼ pound watercress
¾ cup frozen peas, thawed
¼ cup chopped fresh dill
1 tablespoon gluten-free soy sauce (tamari)

Steps:

Bring 3 cups water, onions, garlic, and 2 bouillon cubes to a boil in a large pot. Add lentils, squash, carrots, white potatoes, and sweet potatoes. If the majority of food is not covered in water, add more water and the corresponding amount of bouillon. Bring to a boil.
Lower heat and simmer until potatoes are soft, about 20 minutes. Add celery and simmer for 5 minutes. Add watercress, peas, dill, and soy sauce. Mash some of the potatoes and cook until heated through, 3 to 5 minutes

Nutrition Facts : Calories 359 calories, Carbohydrate 73.6 g, Fat 1.3 g, Fiber 14.3 g, Protein 17.2 g, SaturatedFat 0.1 g, Sodium 280.4 mg, Sugar 10.6 g

HEARTY LENTIL ONE POT

Hearty lentil one pot image

Providing an impressive five of your 5-a-day in each portion, this filling vegan stew is low calorie and low fat, and also provides fibre, vitamin C, iron and calcium

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Supper

Time 1h10m

Number Of Ingredients 12

Ingredients

40g dried porcini mushrooms , roughly chopped
200g dried brown lentils
1 ½ tbsp chopped rosemary
3 tbsp rapeseed oil
2 large onions , roughly chopped
150g chestnut baby button mushrooms
4 garlic cloves , finely grated
2 tbsp vegetable bouillon powder
2 large carrots (350g), cut into chunks
3 celery sticks (165g), chopped
500g potatoes , cut into chunks
200g cavolo nero , shredded

Steps:

Cover the mushrooms in boiling water and leave to soak for 10 mins. Boil the lentils in a pan with plenty of water for 10 mins. Drain and rinse, then tip into a pan with the dried mushrooms and soaking water (don't add the last bit of the liquid as it can contain some grit), rosemary and 2 litres water. Season, cover and simmer for 20 mins.
Meanwhile, heat the oil in a large pan and fry the onions for 5 mins. Stir in the fresh mushrooms and garlic and fry for 5 mins more. Stir in the lentil mixture and bouillon powder, then add the carrots, celery and potatoes. Cover and cook for 20 mins, stirring often, until the veg and lentils are tender, topping up the water level if needed.
Remove any tough stalks from the cavolo nero, then add to the pan and cover and cook for 5 mins more. If you're following our Healthy Diet Plan, serve half in bowls, then chill the rest to eat another day. Will keep in the fridge for two to three days. Reheat in a pan until hot.

Nutrition Facts : Calories 485 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 16 grams sugar, Fiber 17 grams fiber, Protein 21 grams protein, Sodium 0.4 milligram of sodium

HEARTY LENTIL STEW

Hearty Lentil Stew image

This wonderful stew soothes the system and nourishes the gut. This is from "You Are What You Eat" by Dr. Gillian McKeith. Enjoy!

Provided by Charishma_Ramchanda

Categories Lentil

Time 1h

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 cup lentils, soaked for 20 minutes in water and rinsed thoroughly
2 bay leaves
2 onions
4 carrots
2 cups diced squash
1 sweet potato
1 stalk celery
1 maggi vegetable stock cube
1 cup watercress