Best Vegetarian Lentil Stew Recipes

Hearty Vegetarian Lentil Stew image

Provided by selms312

Time 1h40m

Yield 18

Number Of Ingredients 18

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

Vegetarian Lentil Stew image

Yield Serves 6

Number Of Ingredients 11

1 tablespoon vegetable oil
1 large onion, chopped
4 large garlic cloves, chopped
1 tablespoon minced peeled fresh ginger
1 tablespoon cumin seeds, chopped, or 2 tablespoons ground cumin
1 teaspoon mustard seeds or 1/2 teaspoon dry mustard
1 pound lentils
6 cups water
6 plum tomatoes, chopped
3 zucchini, cut into 1-inch rounds
Chopped fresh cilantro

Steps:

Heat oil in heavy large pot over medium-high heat. Add onion, garlic and ginger and sauté until tender, about 10 minutes. Mix in cumin and mustard and stir 2 minutes. Add next 4 ingredients; bring to boil. Reduce heat to medium-low and simmer until lentils are tender, about 45 minutes or less (Can be prepared 3 days ahead. Cover and refrigerate. Bring to simmer over medium heat, adding more water as necessary to thin to desired consistency, before serving.)Top with cilantro.

Vegetarian Lentil Stew image

Provided by Dancer

Categories Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

2 teaspoons vegetable oil
1 cup chopped onion (, about 2 medium)
1 clove garlic, finely chopped
3 cups water
2 cups coarsely chopped potatoes (, about 2 medium)
1 cup dried lentils, sorted and rinsed
1/4 cup chopped fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mace
8 ounces fresh mushrooms, cut in half
1 (28 ounce) can whole tomatoes, undrained

Steps:

Heat oil in Dutch oven over medium-high heat.
Saute onions and garlic in oil.
Stir in remaining ingredients; break up tomatoes.
Heat to boiling; reduce heat.
Cover and simmer about 40 minutes, stirring occasionally, until potatoes are tender.

Nutrition Facts : Calories 213.3, Fat 2.4, SaturatedFat 0.4, Sodium 212.9, Carbohydrate 38.1, Fiber 13.5, Sugar 6.6, Protein 12.2