Best Mexican Lentil And Herb Stew Recipes

MOROCCAN LENTIL STEW

Moroccan Lentil Stew image

This hearty stew is loaded with vegetables, so it's easy on the waistline! I recently re-joined WW, and am searching for ways to incorporate more legumes and veggies in my diet, and this recipe makes that easy. The warm Moroccan spices ensure a flavorful stew. One serving is 4sp on the WW green plan.

Provided by Kim's Cooking Now

Categories Soups, Stews and Chili Recipes Stews

Time 1h20m

Yield 6

Number Of Ingredients 19

Ingredients

5 cups hot water
2 cubes tomato bouillon with chicken flavoring (such as Knorr®)
1 tablespoon extra-virgin olive oil
1 cup chopped yellow onion
2 large cloves garlic, minced
1 teaspoon dried fenugreek leaves
1 bay leaf
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon cayenne pepper
1 cup lentils
1 cup peeled and chopped butternut squash
1 large carrot, chopped
1 celery stalk, chopped
½ cup chopped fresh green beans
¼ cup frozen peas
1 tablespoon chopped fresh cilantro

Steps:

Stir hot water and tomato bouillon together in a bowl until dissolved.
Heat oil over medium heat in a Dutch oven or large pot. Add onion; cook and stir until starting to soften, about 3 minutes. Stir in garlic, fenugreek leaves, bay leaf, cumin, coriander, cinnamon, salt, and cayenne pepper; cook for 1 minute more.
Stir in lentils, butternut squash, carrot, celery, and tomato bouillon. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until lentils have softened, about 45 minutes.
Add green beans and peas and cook for 5 minutes more. Garnish with fresh cilantro.

Nutrition Facts : Calories 174.6 calories, Carbohydrate 28.6 g, Fat 2.8 g, Fiber 12.1 g, Protein 9.7 g, SaturatedFat 0.4 g, Sodium 247.5 mg, Sugar 3.6 g

HEARTY VEGETARIAN LENTIL STEW

Hearty Vegetarian Lentil Stew image

A hearty vegetarian lentil stew that's delicious, inexpensive, and goes a long way. Even if you're not a vegetarian, it makes a fulfilling, delicious meal. A nice crusty bread goes well on the side. Great to bring to work. This is a bulk recipe that keeps well refrigerated and reheats very nicely. Don't be afraid to scale down if need be.

Provided by selms312

Categories Soups, Stews and Chili Recipes Stews

Time 1h40m

Yield 18

Number Of Ingredients 18

Ingredients

5 cups water
1 (16 ounce) package dry lentils, rinsed and drained
1 ½ cups dry white wine
3 cups chopped carrots
3 cups chopped celery
2 cups vegetable broth
1 (16 ounce) can diced tomatoes
1 ½ cups chopped onion
1 ½ cups chopped bell pepper
1 ½ cups chopped cabbage
½ (8 ounce) can tomato paste
3 tablespoons brown sugar
2 tablespoons curry powder
1 ½ tablespoons chopped garlic
1 ½ tablespoons onion powder
1 ½ tablespoons kosher salt, or to taste
1 ½ teaspoons black pepper
1 ½ teaspoons ground cumin

Steps:

Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 15 to 20 minutes. Increase heat to high, add wine, and let it sizzle and bubble for 1 minute. Reduce heat to medium-low, cover, and simmer for 3 minutes.
Stir in carrots, celery, vegetable broth, diced tomatoes, onion, bell pepper, cabbage, tomato paste, brown sugar, curry powder, garlic, onion powder, salt, pepper, and cumin. Cook, stirring frequently, until flavors are well blended and vegetables are tender, 45 minutes to 1 hour.

Nutrition Facts : Calories 156.5 calories, Carbohydrate 26.6 g, Fat 0.6 g, Fiber 10 g, Protein 8 g, SaturatedFat 0.1 g, Sodium 659.8 mg, Sugar 7.5 g

MEXICAN LENTIL AND HERB STEW

Mexican Lentil And Herb Stew image

Until about 10 years ago I picked the kidney beans out of my chili, ate my New Year's bowl of Hoppin John with rice, hold the black eyed peas, didn't know black beans existed, & garbanzo beans were unidentified objects on the salad bar that I avoided. Now, I look for creative ways to mix, match, & mingle lentils into my recipes. Nothing warms you up on a frigid winter night like a big satisfying bowl of stew. This is a one pot hearty healthy dinner w/plenty for leftovers. I used crowder peas frozen fresh from the summer. You can use another bean such as great northern or black beans.

Provided by Jennifer Darden @tipsyculinaryqueen

Categories Bean Soups

Number Of Ingredients 14

Ingredients

1 tablespoon(s) olive oil
1 - green bell pepper, chopped
1 - medium onion, chopped
1/4 teaspoon(s) salt
1/2 teaspoon(s) red pepper flakes
3/4 cup(s) dry white wine (i used macmurray chardonnay) 1/2 to deglaze and 1/2 added at the end
2 pint(s) fresh or frozen crowder peas or other lentil (but not canned)
1-14.5 ounce(s) can chicken stock
1-14.5 ounce(s) can mexican style tomatoes
2 can(s) progresso tomato basil soup
1 teaspoon(s) cumin
1 teaspoon(s) dried basil
1 teaspoon(s) dried oregano (i used a mixture of italian and cuban)
1 tablespoon(s) tomato paste

Steps:

Heat oil in a large Dutch oven or other soup pan over medium heat.
Add dried herbs and stir around. It only takes about 30 to 60 seconds. Keep stirring so they don't burn. I add dried herbs at the beginning of recipes to release their oils and make them more aromatic.
Season vegetables with salt and pepper and saute until slightly tender. They will continue to cook when the other ingredients are added.
Deglaze pan with 1/2 of wine. Cook down for about 3 or 4 minutes.
Rinse and drain peas.
Pour chicken stock and peas into pan. Cook about 10 minutes.
Add tomatoes, soup, tomato paste, and more salt and pepper to taste.
Pour in the rest of the wine and cook uncovered until peas are tender, about 45 minutes to one hour.

MEXICAN LENTIL STEW WITH ROASTED GARLIC AND CHILIES

Mexican Lentil Stew With Roasted Garlic and Chilies image

This has a long list of ingredients, but it's easier than it looks. This is a fat-free recipe, but feel free to use olive oil instead of water for sauteeing.

Provided by JeriBinNC

Categories Lentil

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 cups lentils
4 cups water
1 bay leaf
1/2 teaspoon sage (or 2 fresh sage leaves)
1 teaspoon oregano or 1 teaspoon marjoram
1 head garlic
24 ounces canned tomatoes with juice
1/2 cup water
1 red onion, diced
1 teaspoon cumin seed, toasted and ground*
1/2 teaspoon dried oregano, toasted*
1 small carrot, diced
1 small yellow bell pepper, diced
3 new potatoes, preferably roasted, cut into eighths
chili powder
1/2 teaspoon chipotle chile, puree**
1 tablespoon chopped cilantro (optional)

Steps:

Put the lentils, water, bay leaf, sage, and oregano or marjoram in a soup pot. Bring to a boil, reduce heat, and simmer for about 20 minutes, or until the lentils are tender. Remove the bay leaf.
While the lentils are cooking, preheat the oven to 350 degrees. Wrap the head of garlic in foil or place it on a baking sheet and roast for 30 minutes. After it has cooled, squeeze the garlic out of the skin and into a food processor or blender. Puree with the tomatoes and juice. Set aside.
Put the 1/4 cup water in a skillet or large saucepan and turn the heat to medium. Add the onion, cumin, and oregano and cook until soft. Add the carrot and red pepper and cook until tender. Add the chile puree, the potatoes, and the tomato-garlic mixture and cook for 10 minutes at medium-low heat.
Combine the lentils and liquid with the vegetables. Cook over low heat for 30 minutes, covered. Test for salt and chili flavor. If not hot enough, add some chile powder. Just before serving, sprinkle the cilantro on top, if desired.
* To toast herbs and spices: use a small, heavy skillet. Place the herb or spice in the skillet over low heat. Shake the skillet until the aroma of the herb or spice is released. Be careful not to burn them. Then grind the spice if necessary.
** Look for chipotle chilies canned in adobo sauce. Puree the whole can and store in a jar in the refrigerator. They keep quite a while and are perfect for jazzing up all manner of foods. Use sparingly, though -- it's hot!

Nutrition Facts : Calories 264.7, Fat 1, SaturatedFat 0.2, Sodium 274.4, Carbohydrate 55.6, Fiber 12, Sugar 8.3, Protein 12.5

MEXICAN LENTIL STEW

Mexican Lentil Stew image

cheap recipe! from "Budget Bytes" - http://budgetbytes.blogspot.com/2009/12/mexican-lentil-stew-923-recipe-077.html

Provided by ellie3763

Categories Stew

Time 30m

Yield 18 cups, 12 serving(s)

Number Of Ingredients 13

Ingredients

2 cups dried red lentils
2 tablespoons olive oil
1 medium onion
3 stalks celery
4 garlic cloves
2 (14 1/2 ounce) cans fire roasted diced tomatoes
4 cups vegetable broth
1/4 teaspoon turmeric
1/4 teaspoon cumin
1 teaspoon chili powder
10 -15 dashes hot sauce
1 medium lime
1 handful cilantro

Steps:

In a medium pot, bring the 2 cups of lentils and 4 cups of water to a boil. Once it reaches a boil, turn off the heat and let sit with a lid on for about 20 minutes.
While the lentils are cooking, begin the stew. Finely dice the onions and cook over medium heat in 2 Tbsp of olive oil. While the onions begin to cook, finely dice the garlic and add to the pot. While the onions and garlic cook, finely chop the celery and then add to the pot.
Cook the onions, garlic and celery until they are soft but not brown. Add the cans of diced tomatoes, vegetable broth, turmeric, cumin, chili powder and the hot sauce. Continue to cook over medium heat until hot.
At this point, the lentils should have absorbed the water and become soft. Add the lentils and any remaining water to the soup mixture. Stir well and slightly mash using the back of your spoon.
Once the entire mixture is hot, add a handful of chopped cilantro and taste test to see if you want any more heat (hot sauce) or salt and pepper.
You can either add the juice of lime to the pot or serve the bowls of stew with a wedge of lime. I like the wedge of lime because it makes for a pretty presentation and that way people can choose whether or not they want it.