Best 4 Chestnut Lentils And Vegetable Stew Recipes
Chestnut lentils and vegetable stew is a hearty and flavorful dish that is perfect for a cold winter day. This stew is packed with nutrients and is a great source of protein, fiber, and vitamins. It is also a versatile dish that can be easily adapted to your dietary needs. Whether you are looking for a vegan or vegetarian option, or simply want to add more vegetables to your diet, this stew has something for everyone.
Let's cook with our recipes!
CHESTNUT, LENTILS AND VEGETABLE STEW
This is a nice winter stew or soup that everyone loves in my family. It is so comforting on a cold winter night, or it can be a Thanksgiving dish substitute for vegetarians. It tastes wonderful the next day! Experiment with the vegetable combinations!
Provided by experimentalbakerandcook
Categories Soups, Stews and Chili Recipes Stews
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Pour the olive oil into a large, deep pot set over medium-high heat. Stir in the onion and garlic; cook until transparent, about 5 minutes. Add the celery, carrots, vegetable broth, and water; cook for 10 to 15 minutes. Reduce heat to medium, pour in the tomatoes, and cook 10 to 15 minutes more. Reduce heat to low, and mix in the lentils and chestnuts; cook for 1 hour until the chestnuts soften. Pour in more water to thin the stew, if desired. Season to taste with salt and pepper.
Nutrition Facts : Calories 231.6 calories, Carbohydrate 39 g, Fat 6.1 g, Fiber 6.3 g, Protein 5.8 g, SaturatedFat 0.9 g, Sodium 416.4 mg, Sugar 11.3 g
RED LENTIL AND VEGETABLE STEW
Wonderful stew, can be a vegetarian meal on its own. Or you can add some diced or shredded smoked duck, if you like meat. The red lentils break down, and cause this to be like a really rich soup. If you need to stretch this out, you can serve it over white rice, to do a sort of "beans and rice" thing.
Provided by quotPink Eyedquot J
Categories Stew
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Sauté the carrots, onion, and celery in the olive oil until they start to caramelize a bit.
- Add the garlic about a minute before the vegetables are finished sautéing.
- Add the red lentils, and stir until mixed with the vegetables.
- Add the stock, tomatoes and juice, cumin, and Tabasco, if using.
- Bring to a simmer over medium heat and reduce heat to medium low.
- Simmer until the lentils are tender, about 25 minutes.
- If the liquid all evaporates and the lentils are not done, add a little water to keep the simmer going.
VEGETABLE LENTIL STEW
This delicious stew is nothing but good for you! The chunky mixture, seasoned with chili powder and cumin, is chock-full of hearty beans, lentils and other veggies. Steaming bowls of it make a warm and satisfying supper. -Vi Toews, Bluffton, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 13 servings.
Number Of Ingredients 20
Steps:
- In a Dutch oven, combine the first 15 ingredients. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until lentils and vegetables are tender. , Stir in spinach; heat through. Combine topping ingredients; dollop about 1 tablespoon on each serving.
Nutrition Facts : Calories 216 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 392mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 12g fiber), Protein 12g protein. Diabetic Exchanges
CHESTNUT, LENTILS AND VEGETABLE STEW
This is a nice winter stew or soup that everyone loves in my family. It is so comforting on a cold winter night, or it can be a Thanksgiving dish substitute for vegetarians. It tastes wonderful the next day! Experiment with the vegetable combinations!
Provided by experimentalbakerandcook
Categories Stew
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Pour the olive oil into a large, deep pot set over medium-high heat. Stir in the onion and garlic; cook until transparent, about 5 minutes. Add the celery, carrots, vegetable broth, and water; cook for 10 to 15 minutes. Reduce heat to medium, pour in the tomatoes, and cook 10 to 15 minutes more. Reduce heat to low, and mix in the lentils and chestnuts; cook for 1 hour until the chestnuts soften. Pour in more water to thin the stew, if desired. Season to taste with salt and pepper.
Nutrition Facts : Calories 231.6 calories, Carbohydrate 39 g, Fat 6.1 g, Fiber 6.3 g, Protein 5.8 g, SaturatedFat 0.9 g, Sodium 416.4 mg, Sugar 11.3 g
Tips:
- Use a variety of vegetables. This will add flavor and texture to the stew. Some good options include carrots, celery, onions, potatoes, and tomatoes.
- Don't overcook the lentils. They should be tender but still hold their shape.
- Add some herbs and spices. This will help to flavor the stew. Some good options include thyme, rosemary, oregano, and bay leaves.
- Serve the stew with a side of bread or rice. This will help to soak up the delicious sauce.
Conclusion:
Chestnut lentils and vegetable stew is a hearty and flavorful dish that is perfect for a cold winter day. It is also a relatively inexpensive meal to make, making it a great option for budget-minded cooks. With its simple ingredients and easy-to-follow instructions, this stew is sure to become a favorite in your household.
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