Best Portobello And Basil Lentil Stew Recipes

TUSCAN PORTOBELLO STEW

Tuscan Portobello Stew image

This is a heart-healthy, one-skillet meal that is quick and easy to prepare, yet elegant enough for company. Vegetarian teachers and students alike appreciate this stew at school potlucks. -Jane Siemon, Viroqua, Wisconsin

Provided by Taste of Home

Categories Dinner Lunch

Time 40m

Yield 4 servings (1-1/4 quarts).

Number Of Ingredients 14

Ingredients

2 large portobello mushrooms, coarsely chopped
1 medium onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1/2 cup white wine or vegetable broth
1 can (28 ounces) diced tomatoes, undrained
2 cups chopped fresh kale
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans (15 ounces each) cannellini beans, rinsed and drained

Steps:

In a large skillet, saute the mushrooms, onion and garlic in oil until tender. Add the wine. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, kale and seasonings. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes., Add beans; heat through. Discard bay leaf.

Nutrition Facts : Calories 309 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 672mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 13g fiber), Protein 12g protein. Diabetic Exchanges

PORTOBELLO AND BASIL LENTIL STEW

Portobello and Basil Lentil Stew image

Make and share this Portobello and Basil Lentil Stew recipe from Food.com.

Provided by hanny1217

Categories Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 small red onion, chopped
3 garlic cloves, minced
2 cups diced portabella mushrooms
1 small green pepper, chopped
1 teaspoon salt
1/2 teaspoon white pepper
6 cups stock
6 ounces tomato paste
1 1/2 cups red lentils
1 bunch basil
1/3 cup dry sherry

Steps:

Heat olive oil in large soup pot and saute onion, garlic, mushrooms, green pepper,salt and white pepper together until mushrooms are tender (about 5 min). Add stock and tomato paste. Mix until tomato paste is completely blend into stock. Stir in lentils and bring to a boil. Lower heat, cover and cook over medium-low heat for 15 minutes, stirring occassionally. Add basil and simmer, with pot covered, 15 minutes longer. Add extra salt and pepper to taste. Serve in individual bowls and float one tablespoon of dry sherry on top of each bowl. Garnish with remaining basil leaves.

Nutrition Facts : Calories 422.6, Fat 5.3, SaturatedFat 0.8, Sodium 934, Carbohydrate 59.1, Fiber 11, Sugar 8, Protein 21.4

PORTOBELLO MUSHROOM STEW WITH LENTILS

Portobello Mushroom Stew with Lentils image

A great, stick-to-your-ribs kind of vegetarian stew. I've made variations of this for over 10 years and meat eaters love it as well as vegetarians. The portobello mushrooms make it savory and so much better than a typical lentil stew. Love your lentils!

Provided by Roxy B.

Categories Fruits and Vegetables Mushrooms Portobello Mushroom Recipes

Time 1h10m

Yield 4

Number Of Ingredients 12

Ingredients

1 teaspoon olive oil
2 cups diced portobello mushroom caps
1 small green bell pepper, diced
1 small red onion, finely chopped
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground white pepper
6 cups vegetable broth
1 (6 ounce) can tomato paste
1 ½ cups dry brown lentils
1 bunch fresh basil, stemmed and chopped
4 tablespoons dry sherry

Steps:

Heat oil in a large soup pot over medium heat; stir in mushrooms, bell pepper, onion, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Saute until vegetables are tender, about 5 minutes.
Add vegetable broth and tomato paste; stir until well blended. Stir in lentils and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for 30 minutes. Add fresh basil and continue to simmer, covered, until lentils are tender, about 15 more minutes. Add salt and pepper to taste.
Ladle into bowls and float 1 tablespoon sherry on top of each bowl.

Nutrition Facts : Calories 388.8 calories, Carbohydrate 67.1 g, Fat 3.2 g, Fiber 26.8 g, Protein 24.1 g, SaturatedFat 0.4 g, Sodium 1706 mg, Sugar 13.2 g

SLOW COOKER LENTIL-BEEF STEW

Slow Cooker Lentil-Beef Stew image

Provided by Tia Mowry

Categories main-dish

Time 12h55m

Yield 6 to 8 servings

Number Of Ingredients 22

Ingredients

2 tablespoons dried basil
2 tablespoons garlic powder
2 tablespoons paprika
2 tablespoons sea salt
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 cup all-purpose flour
2 pounds beef chuck, cut into 1-inch cubes
4 tablespoons grapeseed oil
5 cups beef broth
2 carrots, sliced
2 stalks celery, diced
2 cloves garlic, finely chopped
2 large onions, chopped
2 tomatoes, cored and cut into chunks
1 potato, cut into chunks
1 cup brown lentils
1/4 cup soy sauce
2 teaspoons beef bouillon base
1 teaspoon red pepper flakes
3 sprigs thyme
1 bay leaf

Steps:

For the spice mix: In a small bowl, combine the basil, garlic powder, paprika, sea salt, cumin and oregano. Mix until well blended.
For the stew: Combine the flour with 1 tablespoon of the spice mix. Dredge the beef in the seasoned flour mixture, shaking off any excess flour.
Heat 2 tablespoons of the grapeseed oil in a large saute pan over medium-high heat. In two batches, sear the dredged beef on all sides, adding the remaining 2 tablespoons grapeseed oil before the second batch. Transfer the seared beef to a slow cooker.
Deglaze the saute pan with 1 cup of the beef broth, scraping up any browned bits left in pan; add to the slow cooker. Then, to the slow cooker, add the remaining beef broth and the carrots, celery, garlic, onions, tomatoes, potatoes, lentils, soy sauce, bouillon, pepper flakes, thyme and bay leaf.
Cover and cook on low for 12 hours or on high for 8 hours. Remove the bay leaf and thyme sprigs before serving.

VEGETABLE LENTIL STEW

Vegetable Lentil Stew image

Provided by Food Network Kitchen

Yield 8 servings

Number Of Ingredients 20

Ingredients

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 carrots, peeled and chopped
1 medium eggplant, peeled and chopped
1 medium zucchini, chopped
1 teaspoon cayenne pepper
1 teaspoon red pepper flakes
1 tablespoon cumin
2 cups dried lentils, picked over for stones
1/2 cup red wine
1 20 ounce can crushed tomatoes
1 20 ounce can whole tomatoes, chopped with juices reserved
1 tablespoon oregano
1 tablespoon basil
2 cans kidney beans, black beans or white beans, drained and rinsed
Salt and pepper
2 tablespoons chopped parsley

Steps:

In a large heavy pot, heat oil and cook onions until tender. Stir in green, red peppers and carrots and cook for 2 minutes. Stir in eggplant and zucchini. Add all the spices and toss to coat. Stir in the lentils. Add the wine, tomatoes, oregano and basil. Bring to a boil and reduce heat. Cover and simmer gently for 1 hour. If more liquid is needed, add 1 cup of water. Stir the stew occasionally. When lentils are tender, stir in the beans. Cook for another 20 minutes. Season to taste. Garnish with chopped parsley.