RED LENTIL AND SWEET POTATO STEW
This is a hearty Indian-style stew without meat but chock full of protein.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium heat. Cook cumin, turmeric and curry powder until fragrant, about 1 to 2 minutes. Add onion with a few pinches salt, and cook, stirring, until tender, about 6 minutes. Add garlic and ginger and cook, stirring, until tender, about 2 minutes. Add sweet potatoes and bell pepper and cook 1 minute.
- Add lentils and cleansing broth. Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes. Season with salt and pepper. Top with cilantro before serving.
Nutrition Facts : Calories 458 g, Fat 10 g, Fiber 16 g, Protein 23 g, SaturatedFat 1 g, Sodium 879 g
RED LENTIL SOUP WITH VADOUVAN SPICE BLEND
Entered for safekeeping from Vegan Fat-Free Kitchen, this sounds so yummy: Indian lentil soup, with Vadouvan spice (a curry with roasted onion-shallot showing the French/Belgian influence in Pondicherry). Use Recipe #486208 or purchase online.
Provided by KateL
Categories Stew
Time 54m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Spray a large pot lightly with oil and heat it over high heat. When hot, add the cumin and mustard seed; cook for 1 minute or until seeds begin to pop.
- Add the onion and saute for 3 minutes.
- Add the lentils, water, Vadouvan, garlic, and coriander. Bring to a boil, reduce heat, and cook, covered, until lentils are completely soft, about 20 minutes.
- Add the tomatoes and salt to taste. Simmer, uncovered, adding more water if necessary, for about 20 minutes.
- Just prior to serving, stir in the spinach and cook just until wilted but still bright green.
Nutrition Facts : Calories 288.9, Fat 2.1, SaturatedFat 0.3, Sodium 37.1, Carbohydrate 50.9, Fiber 10.2, Sugar 4.1, Protein 20.1
CREAMY LENTIL STEW
Give lentil soup a refreshing twist with red, pink, or yellow varieties. After a simmer with garlic, ginger, thyme, and cinnamon, blend a third of the stew and pour it back in along with some coconut milk to to add body and richness.
Provided by Greg Lofts
Categories Gluten-Free Recipes
Time 45m
Number Of Ingredients 19
Steps:
- Melt butter in a small pot or large saucepan over medium heat. When foam subsides, add onion, carrots, and celery and cook, stirring occasionally, until vegetables are beginning to soften but not developing any color, 8 to 10 minutes. Stir in garlic, ginger, thyme, spices, 2 teaspoons salt, and 1/4 teaspoon pepper; cook until fragrant, about 1 minute.
- Add tomatoes, lentils, and broth. Bring to a boil, then reduce heat to low, cover, and simmer until lentils are tender and creamy, 15 to 18 minutes. Remove and discard thyme. Transfer about one-third of soup to a blender; purée until smooth. (Be careful blending the hot liquid: Remove feed cap from blender lid and cover with a kitchen towel to let steam escape; or pulse several times with an immersion blender directly in pot to partially purée.) Stir purée back into pot, with coconut milk and lemon juice. Serve with any combination of serving suggestions.
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