- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 113.3
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 581.9 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 6.2 g
- Protein: 5.6 g
Vegetarian Spicy Lentil StewSubmitted by: GERRIHAN654
IntroductionSomething I made for my spice-nut, vegan daughter. If you don't have all of the spices, you can easily substitute Mrs. Dash Southwest Chipotle Seasoning and add extra basil and cumin. Nice hearty winter stew. Add any other veggies you like. Don't like rice, add cooked diced sweet potatoes. Very versatile recips. Something I made for my spice-nut, vegan daughter. If you don't have all of the spices, you can easily substitute Mrs. Dash Southwest Chipotle Seasoning and add extra basil and cumin. Nice hearty winter stew. Add any other veggies you like. Don't like rice, add cooked diced sweet potatoes. Very versatile recips.
2 cups dried lentils
1 tbsp safflower oil
1 cup onion diced
2 cups carrots diced
2 cups celery diced
5 cloves garlic diced
1 cup red bell pepper diced
2 cups Del Monte No Salt Added Diced Tomatoes (Drained)
2 cups frozen spinach
1 cup brown rice, cooked to yield two cups
4 cups vegetable broth or stock (low sodium)
4 cups water
2 tbsp basil dried (add a little at a time)
2 tbsp coriander leaves dried (add a little at a time)
1 tsp ground cumin
1 tsp cayenne pepper or red pepper flakes
1 tsp ground sage(start with 1/4 tsp and add from there)
2 tsp black pepper
1 tsp salt (more can be added)
Pick through lentils to remove any stones or twigs, rinse twice with cold water. Add to veggie spice mixture. Stir until combined. Add vegetable broth or stock and 2 cups of water and bring to a boil. Lower and simmer until lentils are tender. stirring frequently. Add tomatoes, bell peppers, remaining veggies, and the remaining spices to taste. Use less if you want it mild. More if you want it spicy. Add remaining water, bring back to simmer and add spinach. Simmer for 5-10 more minutes. Stir in cooked brown rice or serve over rice. Serves 12 or more.For short cuts, check the freezer case in your supermarket. Almost all of the veggies can be found pre-cut there.
Number of Servings: 12
Recipe submitted by SparkPeople user GERRIHAN654.
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Member Ratings For This Recipe
Subbed chicken broth low sodium soup by Campbells for the veg broth and organic tomatoes to lower the sodium, added paprika, dill and tarragon. Otherwise followed recipe and like others it really has no flavor. Having it for lunch today and will make it again. - 9/28/10
Reply from GERRIHAN654 (1/14/11)
All of the seasonings are adjustable. With the red pepper flakes or cayenne, the longer the lentils simmer, the more the oils develop. Also, if you want, you can add the powdered spices to the sauteed veggies and let the oil bloom the flavors.
A pretty good recipe. I added all the spices and it had 0 spice to it. No idea why. I also added a tbsp of curry powder. It says serves 12 or more, and that is a little confusing. What is a serving size? 1 cup? 1.5 cup? 2 cups? Would really be helpful to have that info. - 6/14/10
Reply from GERRIHAN654 (9/16/10)
Did you forget the cayenne pepper or crushed red pepper flakes? Normally a serving is 1 cup.
excellent! made enough for me to freeze some for when my vegan sister and brother-in-law come visit, and has a great filling body. thanks for posting! - 5/13/10
Reply from GERRIHAN654 (5/14/10)
Thank you! I am so glad you like it!