lentil stew

This Detox Moroccan Lentil Soup is a simple, healthy and hearty meal that&#x27;s great for digestion and the liver. Easy to make, packed with protein and delicious!

Detox Moroccan Lentil Soup

avocado oil

onion

celery

carrot

white fingerling potato

garlic (, minced)

sea salt ((+ more to taste))

black pepper ((+ more to taste))

turmeric

cumin

ginger

smoked paprika

cinnamon

green (or brown lentils)

red lentils

vegetable broth

water

tomato paste

almond milk ((or coconut milk depending on your preference))

lemon juice

spinach

Heat the oil in a large stockpot or dutch oven. Add onions, celery, carrot, potato and garlic and saute for about 5 minutes until everything softens slightly. Season with salt, pepper and the spices and cook about 2 minutes.

Add lentils and saute 1 - 2 minutes, then add the broth, water and tomato paste. Stir to combine and until the tomato paste has dissolved. Bring the soup to a boil, cover and reduce to simmer for 30 minutes.

Remove from heat and stir in almond milk, lemon juice, and spinach, and stir until the spinach has wilted. Serve immediately and top with your desired toppings.

For garnishes, I like to do a dollop of coconut yogurt, some fresh parsley, pepper flakes, cracked pepper and jalapeno slices. A little spicy, a little creamy and so good!

https://content.jwplatform.com/videos/3lMkXLbi.mp4

This Detox Moroccan Lentil Soup is a simple, healthy and hearty meal that's great for digestion and the liver. Easy to make, packed with protein and delicious!

A Mediterranean one-pot stew with peppers, courgettes, lentils, sweet smoked paprika and thyme

Vegetarian casserole

olive oil

onion,finely chopped

garlic cloves,sliced

tsp smoked paprika

½ tsp ground cumin

thyme

carrots,sliced (about 200 grams)

medium sticks celery,finely sliced (about 120 grams)

red pepper,chopped

yellow pepper,chopped

tomatoesor peeled cherry tomatoes

vegetable stockcube

courgettes,sliced thickly (about 300 grams)

cooked lentils(we used Merchant Gourmet ready-to-eat Puy lentils)

Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 – 10 mins until softened.

Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.

Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.

Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.

Beet braised lentils - a healthy vegan stew, soup or side dish, that is full of incredible flavor! Serve this on its own as a vegan main, or a along side fish, chicken or meat.

 Braised Lentils With Beets 

olive oil, butter

red onion (½ a red onion)

garlic-rough chopped

thyme leaves

Bay leaf

black caviar lentils, beluga lentils

vegetable stock

teaspoon salt,

vinegar,

fresh beet juice

 Braised Lentils with Beets 

In a large heavy bottom pot or dutch oven, heat olive oil over medium high heat. Add onion, carrot, beets and celery, and saute for 5 minutes, until slightly softened.

Turn heat to medium, add garlic and herbs and sauté for 2 more minutes. Add lentils, stock and salt and bring to a boil. Once boiling, cover with lid, and turn heat to low, maintaining a gentle simmer. Simmer for 25 minutes or until lentils are just tender.

Add the beet juice, taste for salt, add more if necessary, and continue simmering on low for 10-15 more minutes or until tender. If you feel there is too much liquid for your liking, keep the lid off, and increase the heat, letting it reduce. ( I like this braise slightly juicy, personally, so I just replace the lid.)

Stir in the balsamic vinegar and taste again, adjusting if necessary.

Serve with optional browned butter or goat cheese crumbles. If going vegan, a little drizzle of olive oil is nice.

Serve as vegan main dish or as a side dish to fish, chicken or meat.

For me this was a total game changer! Not only stunningly beautiful, but so, so delicious. The combination of lentils with beets is brilliant! As I don't have a juicer, I shredded the beats rather than cube them. I sprinkled the finished dish with pomegranate seeds, for some extra drama and served Greek yogurt mixed with lemon peel and dill as a little "side". I am pretty sure I will make that dish often. Thank you for your wonderful recipes Sylvia.

Thank you for an amazing recipe. It’s so good......I don’t want to stop eating it!
RF

Lentils and beetroot are indeed a heavenly union. Had it with goat cheese potato cakes.  Too delicious! Thank you for sharing your find, Sylvia.

hello there ,was happy to see a lentil recipe ,mom used lentils in some kinda soup on meatless Friday that was many years ago Many Im 76. all I can remember is grain a hand full shoving them in my mouth case I walked by her heading out the door , den when I was out blowing them outa my pea shooter ,a straw , fun till next spring when lentils were growing every where , I am ordering them on line cause Im not going out , got beets in da garden will post results when I cook ,  thanks for the memories and dis recipe.  PEACE. Joseph

I made this last night, with a few minor adjustments--my grocery store only had golden beets this week, so my version didn't look quite as beautiful, and I couldn't find beet juice, so I used extra stock as suggested--and it was amazing!! We were really blown away. I love lentils, and I love beets, but I was not expecting the combination to be so much greater than the sum of its parts. I served this as a main over rice. It was so flavorful, it didn't even need the goat cheese crumbles I'd bought to use as a garnish. Definitely adding this to our regular rotation of recipes.

Crazy delicious and hearty mushroom lentil stew gravy over mashed potatoes! Entirely vegan, gluten-free, and grain-free. A delicious and easy-to-make 10-ingredient meal or side!

Lentil Mushroom Stew over Mashed Potatoes

yellow potatoes,

Sea salt + black pepper

olive oil almond milk or vegetable broth)

2-4 Tbsp unsweetened almond milk

avocado

shallot

cremini (or button) mushrooms

coconut aminos

salt and pepper

lentils

vegetable broth ((or store-bought))

tomato paste ((optional))

potatoes

chopped parsley

Vegan Parmesan Cheese

Heat a large rimmed pan over medium heat. Once hot, add oil or water and shallot and sauté for 2 minutes, stirring occasionally.

Add mushrooms and coconut aminos and increase heat to medium-high. Sauté for 5 minutes, stirring frequently. Add a pinch of salt and pepper.

Add thyme, lentils, and 2 cups (480 ml // or the smaller end of the range if adjusting recipe size) vegetable broth. Bring to a low boil over medium-high heat. Once boiling, reduce heat to a simmer and cook on low for about 20 minutes, adding more broth as needed if the mixture looks dry.

In the meantime, add potatoes to a large pot and cover with water so they are just submerged. Bring to a boil on high heat and cook for 12-15 minutes or until they slide off easily when pierced with a knife.

Once tender, drain potatoes and add back to pot or a mixing bowl. Season with salt, pepper, and a bit of olive oil and mash until tender and fluffy. For added moisture in place of oil, add unsweetened plain almond milk or vegetable broth.

Once lentils are tender, taste sauce and adjust flavor as needed, adding more salt or coconut aminos for saltiness, pepper for spice, or tomato paste for more depth of flavor (optional - we didn't find it necessary). Turn off heat and let the mixture rest so flavors can deepen. Add the 2 Tbsp (30 g // or more as needed) mashed potatoes to the lentil mushroom stew and stir in to thicken.

To serve, divide mashed potatoes between serving plates or bowls and top with desired amount of lentil and mushroom gravy. Garnish with fresh parsley, vegan parmesan cheese, or more thyme, if desired.

Store leftovers separately, covered, up to 4 days in the refrigerator or in the freezer up to 1 month. Reheat on the stovetop or in a 350 degree F (176 C) oven until hot.

https://www.youtube.com/watch?v=JIsX8hkrrIE

Crazy delicious and hearty mushroom lentil stew gravy over mashed potatoes! Entirely vegan, gluten-free, and grain-free. A delicious and easy-to-make 10-ingredient meal or side!

Full Recipe: https://minimalistbaker.com/lentil-mushroom-stew-over-mashed-potatoes/

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Lentil Mushroom Stew over Mashed Potatoes | Minimalist Baker Recipes

Lentil soup is a delicious soup packed with vitamins, minerals and plant-based protein. And it is made with pantry ingredients, plus long-lasting root vegetables, making it a great meal to pull together in a pinch.👌🏻

Lentil Soup

yellow onion (medium, diced)

celery (diced)

carrots (diced)

bay leaf

garlic (finely minced)

tomatoes ((1 can, undrained))

green lentils ((dried, or brown lentils work too! Rinse them off first.))

red potatoes

paprika

Tablespoon cumin

oregano (dried,

thyme (dried, or 1 Tablespoon fresh)

Salt and pepper (to taste*)

lemon

spinach (roughly chopped)

Heat oil in a large Dutch oven or pot over medium low heat. Add the onion, carrot, celery and bay leaf, and cook until softened (about 5 minutes).

Add garlic, and cook 1 minute more.

Increase heat to medium high; add in the vegetable stock, tomatoes, lentils, seasonings and bring to a boil.

Reduce heat to low, partially cover, and cook 17 minute on a low simmer, stirring occasionally.

Add potatoes, and cook another 20 minutes, stirring occasionally to prevent sticking to the bottom.

When there is 2 to 3 minutes of cook time left, add in chopped fresh spinach.

Optional: To thicken soup, use a potato masher, pressing down a few times (8 to 10) through the soup until reaching your desired thickness or consistency. Alternatively, you can use a stick blender: 2 to 4 quick pulses.

Optional: Squeeze in the juice of one lemon, and stir to combine. This is optional, but it really brightens up the flavor.

Optional: Finish of with some chopped fresh herbs for garnish. Parsley, green onion or fresh thyme would taste great!

https://embed.mediavine.com/videos/f7fddn7af2mvklupnslk

Lentil soup is a delicious soup packed with vitamins, minerals and plant-based protein. And it is made with pantry ingredients, plus long-lasting root vegetables, making it a great meal to pull together in a pinch.

This cozy lentil and kale soup recipe is so tasty, you'll immediately want seconds! It's healthy, easy, and full of big Italian flavor.

Tuscan Lentil &amp; Kale Soup

garlic

artichoke hearts

Tuscan kale (also labeled as Lacinato, dinosaur kale

oregano

basil

red pepper flakes

salt

fire roasted whole tomatoes

Parmesan cheese (optional),

Dice the onion. Mince the garlic. Drain the artichoke hearts, and chop them into bite sized pieces. Wash and thinly slice the kale into ribbons.

In a large soup pot, heat the olive oil over medium heat and saute the onion for 5 minutes, until translucent. Add the minced garlic, dried oregano, and dried basil. Saute for another minute.

Add the red lentils, water, red pepper flakes, kosher salt, and 1 bay leaf and bring to a boil.

Once boiling, reduce to a simmer and add the kale, artichokes, and the liquid from the whole tomatoes. Then chop the whole tomatoes into bite sized pieces, and add them to the pot.

Simmer for 20 minutes, until the lentils are tender. Be careful not to overcook the lentils, or they will become too soft.

Taste, and additional kosher salt as necessary. Serve with a drizzle of olive oil and shaved Parmesan cheese.

This is the first recipe I've made off your site (previously used your pizza posts for inspiration) and it was absolutely lovely. I even made it with kale I had previously chopped and frozen and it was still perfect. My partner and I are not vegetarian but are moving towards a predominantly veggie diet and recipes like this make it so easy! Loved the artichoke flavor and how tomato-y it was! Will definitely make it again.

Long time follower here but rare commenter - just had to share that I made this over the weekend after finding a can of artichokes in the bottom of the pantry. Based on other reviewer comments I cut down the tomatoes to just one 28oz can and it was superb! I made your pretty simple popovers as well, and fed this to both my husband and brother who looked at each other and in surprise my husband goes, “huh, this tastes better than I was expecting!” Huge win! And then he ate 6 popovers....maybe effectively canceling out the lentils? Haha I’ll still take it :) thank you guys!

Made this tonight and it was SUCH a hit for the whole family! My 4 year old ate his whole bowl (not always the case with new recipes!) and so did my husband- huge win!

This tasty lentil stew is packed with hearty flavor and loaded with plant based protein. Perfect for a simple lunch or dinner!

Hearty Lentil Stew

carrots

garlic cloves

fennel seeds (optional)

tomatoes

baby spinach (or chopped standard spinach, kale

For the garnish: Parmesan cheese (recommended)

Finely dice the onion. Peel and finely chop the carrots. Chop the celery into small pieces. Mince the garlic.

In a large pot, add the olive oil and heat over medium heat. Add the onion, carrot, celery and garlic and cook 3 to 4 minutes until just translucent. Add the smoked paprika, cumin, fennel seeds, and lentils and stir 1 minute. Add the canned tomatoes and their juices, vegetable broth, and kosher salt. 

Bring to a simmer. Simmer covered, stirring occasionally, for 20 minutes. Remove lid and cook for an additional 10 to 15 minutes until the lentils are tender. Stir in the spinach in the last minute or so and cook until it wilts (if using kale or chard, add it in the last 5 minutes).

Remove from the heat. Taste and season with additional salt and fresh ground pepper as necessary. For best flavor, garnish with Parmesan cheese. Stores refrigerated for up to 4 days and frozen for 3 to 4 months.

This Detox Turmeric Lentil Soup is a simple, healthy and hearty meal that's great for digestion and the liver. Easy to make, packed with protein and delicious!

Detox Turmeric Lentil Soup

turnip (or potato)

potato

sea salt

black pepper

turmeric (I like 2)

almond milk

herbs

Heat the oil in a large stockpot or dutch oven. Add onions, celery, turnip, potato and garlic and saute for about 5 minutes until everything softens slightly. Season with salt, pepper and thyme and cook about 2 minutes.

Add lentils, turmeric, ginger and cumin and saute 1 - 2 minutes, then add the broth and water. Bring the soup to a boil, cover and reduce to simmer for 30 minutes.

Remove from heat and stir in almond milk, spinach, herbs, lemon and pepper flakes until spinach has wilted. Serve immediately!

https://content.jwplatform.com/videos/IuxT5Oau.mp4

This budget friendly, healthy vegan lentil and potato stew is full of comfort food goodness and seasonal ingredients, like carrots, greens, & winter herbs.

Lentil and Potato Stew

onion,

/ 2 cups potatoes, cut into 2cm pieces

/ 1 1/2 cups carrots, cut into 1 cm slices

garlic,

rosemary leaves, finely chopped*

sea salt,

pepper

cayenne pepper

apple cider vinegar

750 ml / 3 cups vegetable stock

coconut sugar

dijon mustard

thyme,

In a large pot, heat the oil over...

In a large pot, heat the oil over medium. Add the onion and sauté for a couple of minutes or until softened and fragrant. Stir in the potatoes and carrots and cook for another five minutes, stirring occasionally, to brown slightly.

Add the garlic and rosemary, cook for an...

Add the garlic and rosemary, cook for an additional minute, then add the spices and stir for about 30 seconds. Pour the apple cider vinegar into the pot and stir, then the stock.

Increase the heat to high and bring the...

Increase the heat to high and bring the stew to a rolling boil. Add the lentils and reduce the heat to medium-low, then simmer for 25-30 minutes, or until the carrots and potatoes are tender.

Take the pot off the heat and stir...

Take the pot off the heat and stir in the coconut sugar, mustard, thyme, and greens. Serve hot and keep leftovers in the fridge for up to 3 days. The stew will thicken slightly as it sits.

https://mediavine-res.cloudinary.com/video/upload/ndpcd9ucty9rh7gvds1p.mp4

This healthy vegan lentil and potato stew is full of comfort food goodness and seasonal ingredients, like carrots, greens, and wintery herbs. This lightened up stew is great for cold weather, quick & easy, and very budget friendly.

Misir Wot, Ethiopian spicy lentil stew, is a healthy, protein packed dish made with few simple ingredients and aromatic berbere spice mix!

Top 29 lentil stew recipes from across the web

The most viewed lentil stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 29 lentil stew recipes from across the web

The most viewed lentil stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Detox Moroccan Lentil Soup

Vegetarian casserole

Braised Lentils With Beets

Lentil Mushroom Stew over Mashed Po...

Lentil Soup

Tuscan Lentil &amp; Kale Soup

Hearty Lentil Stew

Detox Turmeric Lentil Soup

Lentil and Potato Stew

Ethiopian Spicy Lentil Stew - Insta...

Tamarind chickpeas

Vegan Mushroom Stew

Meal Prep Slow Cooker Lentil Stew R...

Lentil and Mushroom Stew over Potat...

Arhar Dhal Palak -Pigeon Pea Lentil...

Instant Pot Lentil Stew

Ham Bone & Lentil Stew

Lentil Stew For One

Lentil Stew with Potatoes

Mesir Wat (Lentil Stew)

Nourishing Masoor Dal for the New M...

Vegetarian Sweet Potato Lentil Soup

Sambar

Lentil and Mushroom Stew

Sexy Vegan Lentil Stew

Spanish-Style Vegan Lentil Stew

Lentil Stew Instant Pot

Easy Italian Lentil and Sausage Ste...

Sausage and Lentils with Fennel

The most viewed lentil stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Tuscan Lentil & Kale Soup