Best Red Lentil Stew With Lemon Peel Dates Golden Raisins Recipes

MOROCCAN LENTIL STEW WITH RAISINS

Moroccan Lentil Stew With Raisins image

From Vegetarian Times. This exotically flavored stew can be stretched to feed a crowd when ladled over rice or potatoes. Per 1-cup serving: 263 cal; 11g prot; 4g fat; 49g carbs; 0mg chol; 642mg sof; 13g fiber; 11g sugars

Provided by BB2011

Categories Stew

Time 35m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 cup onion, chopped
3 garlic cloves, minced (1 tbsp)
1 (28 ounce) can crushed tomatoes
2 (18 1/4 ounce) cartons lentil soup, such as Dr. McDougalls
1 (15 ounce) can chickpeas, rinsed and drained
1/2 cup raisins or 1/2 cup dried currant
2 teaspoons ground cinnamon (to taste)
1 1/2 teaspoons ground cumin
1/4 teaspoon red pepper flakes (to taste)
6 tablespoons plain nonfat Greek yogurt or 6 tablespoons plain nonfat soy yogurt

Steps:

Heat oil in medium saucepan or Dutch oven over medium heat. Add onion, and sauté 3 minutes, or until softened and translucent. Add garlic, and cook 1 minute, or until garlic is softened, but not browned, stirring constantly.
Stir in tomatoes, soup, chickpeas, raisins, cinnamon, cumin, and red pepper flakes. Season with salt and pepper, if desired. Bring stew to a simmer over medium-high heat, stirring occasionally.
Reduce heat to medium-low, and simmer uncovered for 20 minutes, or until mixture is reduced and sauce has thickened, stirring often from bottom to prevent sticking. Garnish each serving with one tablespoon yogurt.

VEGAN RED LENTIL STEW

Vegan Red Lentil Stew image

This is a vegan red lentil stew recipe, flavored with loads of lemon juice and garlic.

Provided by Delicious Plants

Categories 100+ Everyday Cooking Recipes Vegetarian Soups and Stews Stew

Time 50m

Yield 5

Number Of Ingredients 13

Ingredients

4 cups water
2 cups green peas
1 cup dry red lentils, rinsed and drained
1 tablespoon coconut oil
2 medium potatoes, peeled and diced
2 medium carrots, peeled and diced
1 medium green bell pepper, chopped
2 leaves Swiss chard, shredded
5 cloves garlic, chopped
1 teaspoon salt
¼ teaspoon ground nutmeg
⅛ teaspoon ground black pepper
3 medium lemons, juiced

Steps:

Place 4 cups water in a pot and bring to a boil. Add peas, reduce heat to low, and cook, 3 to 5 minutes. Remove peas with a slotted spoon. Reserve broth in the pot.
Add lentils to the broth; bring to a boil. Cook until tender, 15 to 20 minutes.
Meanwhile, heat a frying pan over medium-high heat. Add coconut oil to melt. Add potatoes, carrots, and bell pepper, and saute until soft, 7 to 10 minutes.
Once lentils have finished cooking, add the potato mixture, cooked peas, Swiss chard, garlic, salt, nutmeg, and pepper to the pot. Squeeze in lemon juice and serve.

Nutrition Facts : Calories 307.4 calories, Carbohydrate 58 g, Fat 3.8 g, Fiber 20.9 g, Protein 16.5 g, SaturatedFat 2.6 g, Sodium 541.9 mg, Sugar 3.5 g