Best Spinach Tomato Curry Lentil Stew Recipes

SPINACH LENTIL STEW

Spinach Lentil Stew image

When my children requested more vegetarian dishes, this chunky stew became a favorite. Red wine vinegar perks up the flavor and carrots add color. We like to ladle helpings over cooked rice. -Alice McEachern of Surrey, British Columbia

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1/2 cup chopped onion
1 tablespoon vegetable oil
2 garlic cloves, minced
5 cups water
1 cup lentils, rinsed
4 teaspoons vegetable or chicken bouillon granules
3 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
1 cup chopped carrots
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 tablespoon red wine vinegar

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.

Nutrition Facts : Calories 168 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1123mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 10g fiber), Protein 10g protein.

TOMATO-CURRY LENTIL STEW

Tomato-Curry Lentil Stew image

I discovered this one day while trying to use up some leftover canned tomatoes and celery. You could probably double, triple, etc. the ingredients and brew up a whole pot of this. Feel free to use fresh tomatoes too, if you like.

Provided by Robin Oswald

Categories Soups, Stews and Chili Recipes Stews

Time 1h

Yield 2

Number Of Ingredients 9

Ingredients

½ cup dry lentils
1 cup water
5 ounces stewed tomatoes
⅛ cup chopped onion
2 stalks celery, chopped, with leaves
¼ teaspoon curry powder
3 cloves garlic, minced
salt to taste
ground black pepper to taste

Steps:

Combine lentils and water, bring to a boil.
Lower heat to simmer, add tomatoes, onion, and celery. Cover and let simmer 45 minutes. Check every 15 minutes to stir, and add water if necessary. Add spices last 15 minutes to taste. Taste and re-spice if necessary before serving.

Nutrition Facts : Calories 205.6 calories, Carbohydrate 36.9 g, Fat 0.8 g, Fiber 16.2 g, Protein 13.7 g, SaturatedFat 0.1 g, Sodium 194.4 mg, Sugar 4.5 g

SPINACH & TOMATO-CURRY LENTIL STEW

Spinach & Tomato-Curry Lentil Stew image

This Dish is a common dish for dinner around here. full of flavor and good for you too.

Provided by Joan Hunt

Categories Other Main Dishes

Time 55m

Number Of Ingredients 12

Ingredients

1 c lentils, dry
3 c water
3 stick celery with leaves, chopped
1 medium onion, chopped
1 can(s) fire roasted diced tomatoes
1 pkg baby spinach
1 Tbsp thai basil, chiffinade
1 tsp curry powder
1 tsp garahm masala
1/2 tsp ginger powder
1 tsp paprika
1/2 tsp salt

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.