Best Lentil Spinach Stew Recipes

SPINACH LENTIL STEW

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes., Add the carrots, tomatoes and spinach; return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until lentils are tender. Stir in vinegar. Discard bay leaf.

LENTIL STEW WITH SPINACH AND POTATOES

Steps:

• Heat olive oil in heavy large saucepan over medium heat. Add garlic and stir 30 seconds. Add vegetable broth and lentils; bring to boil. Reduce heat, cover and simmer 10 minutes. Add potatoes; cook uncovered until potatoes and lentils are tender, stirring occasionally, about 15 minutes.
• Meanwhile, grate 1/2 teaspoon peel from lemon; squeeze enough juice from lemon to measure 2 tablespoons. Add lemon peel, lemon juice, spinach and cayenne to stew. Cover and simmer stew until spinach wilts and is cooked through, about 2 minutes. Mix in mint. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.)
• Spoon stew into large soup bowls. Sprinkle feta cheese over, if desired.

LENTIL STEW WITH SPINACH AND POTATOES

Steps:

• Heat olive oil in heavy large saucepan over medium heat. Add garlic and onion and stir 30 seconds. Add vegetable broth and lentils; bring to boil. Reduce heat, cover and simmer 10 minutes. Add potatoes; cook uncovered until potatoes and lentils are tender, stirring occasionally, about 15 minutes.
• Meanwhile, grate 1/2 teaspoon peel from lemon; squeeze enough juice from lemon to measure 2 tablespoons. Add lemon peel, lemon juice, spinach, cumin, thyme, and cayenne to stew. Cover and simmer stew until spinach wilts and is cooked through, about 2 minutes. Mix in mint. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.).
• Spoon stew into large soup bowls. Sprinkle feta cheese over, if desired.

LENTIL SWEET POTATO & SPINACH STEW

Steps:

• Combine the lentils, vegetable broth, water, onion, garlic cloves and bay leaf in a large soup pot or Dutch oven and bring to a boil. Rub saffron between your fingers and add to the pot, along with the turmeric. Stir, reduce the heat, add salt to taste, cover and simmer for 30 minutes.
• After 30 minutes, add the remaining ingredients except the spinach. Return to a simmer, cover and simmer an additional 25-30 minutes, until the lentils and vegetables are tender.
• Remove the onion, garlic cloves and bay leaf and salt/pepper to taste. Stir the spinach into the hot stew a 5-7 minutes before serving to allow it to wilt.

KEERAI MOLOGUTAL (SOUTH INDIAN SPINACH-LENTIL STEW)

Steps:

• Make sure that you don't dry the spinach after washing.
• Cook the chopped spinach in a microwavable bowl, covered, in a microwave on HIGH for 5 minutes, with 1 teaspoon salt, stirring thrice.
• Set aside to cool.
• Add water, lentils, and turmeric in a pot, bring to a boil, and simmer for 30 minutes, or until lentils are tender.
• Do not drain.
• Grind coconut, cumin, red chili, with 1/2 cup water in a blender, to a paste.
• Remove from the blender and set aside.
• In the same blender (you needn't wash it), separately grind the spinach coarsely (don't make it into a paste!).
• Mix the spinach, coconut paste, and cooked lentils (along with its water) together in a large pot and bring it to a boil, stirring occasionally.
• Remove from the flame and set aside.
• While the spinach-lentil mixture is boiling, in a small frying pan, heat the oil, and add mustard seeds and Urad dal.
• When the mustard sputters, pour the contents of the frying pan into the spinach-lentil mixture.
• Stir, and serve hot, over plained steamed rice.

LENTIL-SPINACH STEW

Steps:

• Rinse lentils; set aside.
• In a large saucepan or Dutch oven cook onion and garlic in hot oil till tender but not brown.
• Stir in lentils, water, tomatoes, bouillon granules, Worcestershire sauce, salt, thyme, fennel seed, pepper, and bay leaf.
• Bring to a boil; reduce heat, cover and simmer for 20 minutes.
• Add carrots and frozen spinach.
• Bring to a boil, breaking up spinach with a fork; reduce heat.
• Cover and simmer about 15 minutes more or till lentils are tender.
• Stir in vinegar, and discard bay leaf.
• To serve, ladle stew into individual bowls.

SPINACH & TOMATO-CURRY LENTIL STEW

Steps:

• 1. Combine lentils and water, bring to a boil.
• 2. Lower heat to simmer, add tomatoes, onion, and celery. Cover and let simmer 30 minutes. Check every 15 minutes to stir, and add water if necessary.
• 3. Add spinach and spices to taste and simmer 15 minutes longer. Taste and re-spice if necessary before serving.