Vegetarian Spicy Lentil Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups dried lentils1 tbsp safflower oil1 cup onion diced2 cups carrots diced2 cups celery diced 5 cloves garlic diced1 cup red bell pepper diced2 cups Del Monte No Salt Added Diced Tomatoes (Drained)2 cups frozen spinach1 cup brown rice, cooked to yield two cups4 cups vegetable broth or stock (low sodium)4 cups water2 tbsp basil dried (add a little at a time)2 tbsp coriander leaves dried (add a little at a time)1 tsp ground cumin1 tsp cayenne pepper or red pepper flakes 1 tsp ground sage(start with 1/4 tsp and add from there)2 tsp black pepper1 tsp salt (more can be added)
Cook brown rice according to package directions.In a heavy bottomed stock pot, heat safflower oil on medium heat until the it seems to shimmer. Add 1/2 of the onions, celery, and carrots to pot and cook until softened stirring frequently, add garlic and cook for two more minutes. Add cumin, sage, and salt. Stir until combined combined with veggies.
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.
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.
Nutritional Info 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
Member Reviews
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KDCLEWIEN1
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.
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AEL_RHIANA
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.