Rustic Winter Stew over Polenta

For the Stew:

ONE

1 small onion, diced medium

TWO

2 cloves garlic, minced

1 t dried thyme

1/2 t celery seed

black pepper, to taste

THREE

1 t salt

1/2 cup green lentils

1 1/2 cups carrots, chopped

2 lbs tomatoes, chopped (canned ok)

4 cups vegetable broth

FOUR

1 lb small yukon gold potatoes, sliced in half (if using large ones, cut into about 1 inch pieces)

2 bay leaves

3 leeks, chopped

For the polenta (if powder):

4 cups vegetable broth

1/2 t salt

2 T olive oil

1 cup dry polenta

STEW

Preheat a 4 quart pot over medium heat. Sautee the onion in water, along with a dash of salt, covered, over low heat, for about 5 minutes. Add the garlic, thyme, celery seed, pepper and salt and sautee a minute more. Add TWO. Cover pot and bring to a boil. Cook, stirring occasionally, for about 20 minutes, until the lentils are slightly softened (now is a good time to start the polenta). Add FOUR. Lower heat to simmer. Cover and cook for about 20 to 30 more minutes, until the potatoes are fork tender and the lentils are soft. Let sit for 10 minutes or so to allow the flavors to meld. Serve over polenta, garnished with fresh herbs, if you like.

POLENTA

Bring the vegetable broth and salt to a boil in a 2 quart pot. Add oil. Lower heat to simmer. Add the polenta in a slow steady stream, stirring constantly with a whisk. Whisk for about 5 minutes, until the polenta is thickened. Keeping the heat low, cover and let cook for 20 more minutes or so, stirring occasionally.

Recipe from Post Punk Kitchen

Vegan Sloppy Joes

2cups dried green lentils, picked over for debri + rinsed well
3cups veggie stock
28oz strained tomatoes
1/2cup + 2T tomato paste
1 onion, chopped 
1 red bell pepper, chopped

2T apple cider vinegar
2T sugar
3 garlic cloves, pressed
1T oregano
1t smoked paprika
1T chili powder
1/2T parsley
1/2-1 1/2t salt* (the stock will already have salt, so be cautious)
black pepper, to taste
1/4-1/2t cayenne [optional]

Add all ingredients into your crock pot, stir until well combined and cook on high, covered, for 3.5-4hrs or low for 7-8hrs. After that amount of time, test to make sure the lentils are cooked through.  They should have a slight al dente bite to them.  If they’re not done, recover and cook for 30min increments + keep testing. Remove the lid + stir.  If it’s not thick enough, place on high for 30min – 1hr with the lid off.  Will also thicken as it sits. Serve on toasted buns.

Original from Pinterest

(Crockpot) Lentil Chili

ONE
1 onion, chopped
1 red bell pepper, chopped
5 garlic cloves, pressed

TWO
2 T chili powder

THREE
1 1/2 cup lentils, picked over and rinsed
28oz crushed tomatoes (or fresh)
1/3 cup molasses (unsulfured)
1/2 t allspice
cayenne pepper, to taste
salt and pepper, to taste
1/2 cup water
1 cup apple juice

In a saucepan, saute the ingredients in ONE with a little bit of water, over low heat, and covered, until translucent. Stir in TWO and cook for one more minute, stirring constantly. Transfer to the slow cooker and add THREE. Cook on low for 8 hours. Add more water if necessary. 

(Crockpot) Chickpea and Lentil Curry

ONE
1 onion, chopped
5 garlic cloves, pressed

TWO
1 t fresh grated ginger
1/4 cup tomato paste
1 T curry powder
1 t coriander
1 t thyme
1/2 t cumin
1/4 t cayenne pepper
1/4 t turmeric

THREE
1/2 cup dried brown/green lentils, rinsed
1 green bell pepper, chopped
3 cups cauliflower, chopped into small florets
1 large russet potato, cubed
3 cups (or 2 15oz cans) cooked chickpeas, drained and rinsed
1 1/2 cups water
salt and pepper, to taste

FOUR
2 T spicy mango chutney
1 T rice vinegar (or white wine vinegar)

FIVE
1/2 thawed frozen peas

1/4 cup fresh chopped cilantro.

In a saucepan, saute the ingredients in ONE with a few tablespoons of water, covered, over low heat, until the onions are translucent. Add the ingredients in TWO and cook, stirring constantly, until fragrant. Add a little more water if needed. Transfer to the slow cooker and add the ingredients in THREE. Cook on low for 6 1/2 hours or on high for 4. In a bowl, combine the ingredients in FOUR, and add to the curry, along with FIVE. Cook for 30 more minutes. Before serving, you may puree a cup or two of the stew and then stir it back in the pot or leave as is. Add the cilantro and serve over rice.

Original in Fresh from the Vegan Slow Cooker

(Crockpot) Lentil Dal

ONE
1 onion, chopped

TWO
1 1/2 t fresh minced ginger
1 t ground cumin
1 t ground coriander
1/2 t turmeric
1/2 t dry mustard
1/4 t cardamom
1/4 t cayenne pepper

 THREE
1 cup red lentils, rinsed
1 cup brown/green lentils, rinsed
4 cups water
 salt and pepper, to taste

FOUR
1/4 cup fresh chopped cilantro

In a saucepan, saute the ingredients in ONE with a few tablespoons of water, covered, over low heat, until the onions are translucent. Add the ingredients in TWO and cook, stirring constantly, until fragrant. Add a little more water if needed. Transfer to the slow cooker and add the ingredients in THREE. Cook on low for 8 hours or on high for 5. Add the cilantro and serve over rice and roasted veggies.

From Fresh from the Vegan Slowcooker

Crockpot Ethiopian Seitan and Lentil Stew

ONE
One onion, chopped
6 cloves garlic, pressed

TWO
2 T tomato paste
1 t ground cumin
1 t  ground coriander
1 t ground fenugreek
1 t sweet paprika
1/2 t ground cayenne pepper
1/4 t ground cardamom
1/4 t ground ginger

THREE
28oz canned chopped tomatoes with their juices
1 package seitan, chopped
1 cup dried red lentils
3 cups vegetable broth
salt and pepper, to taste

In a saucepan, cook the ingredients in ONE with a little bit of water, covered, over low heat. WHen the onions are translucent, add the ingredients in TWO and cook until fragrant. Transfer to a slow cooker and add the ingredients in THREE. Cook on low for 7 hours (on high for 4hrs). Taste and adjust seasonings. Serve over rice.

Original in Fresh from the Vegan Slow Cooker

Curried Lentils with Sweet Potatoes

ONE
1 tsp olive oil
1 onion, chopped
4 cloves garlic, minced or pressed

TWO
1 medium piece ginger root, grated
1 1/2 tsp garam masala
1 1/2 tsp curry powder
1 chili pepper, seeded and minced (optional)

THREE
5 cups vegetable broth or water
1 1/2 cups dried brown lentils
1 bay leaf

FOUR
2 large sweet potatoes, chopped

FIVE
1 bunch swiss chard, center ribs removed, chopped thinly
salt, to taste

SIX
1/3 cup chopped fresh cilantro
zest and juice of 1 lime

In a large pot, sauté the ingredients in ONE, covered, over medium heat, until translucent. Add the ingredients in TWO and simmer, stirring for 2 minutes. Add the ingredients in THRE, bring to a boil, reduce heat to medium and cook, covered partially, for 15 minutes. Add the ingredients in FOUR and cook for 10 more minutes. Add more liquid as necessary. Stir in the ingredients in FIVE until the chard is wilted, about 10 more minutes. Just before serving, add the ingredients in SIX.

Original from smittenkitchen.com

Lentil Orange Soup

ONE
1 onion, chopped
6 cloves garlic, pressed
1 tsp olive oil
1 carrot, chopped
1 stalk celery, chopped

TWO
2 cups red lentils
2 cups orange juice
juice of 1 lemon
5 cups water or vegetable broth (more if needed)
1 tsp thyme
salt, pepper, and cayenne pepper, to taste
2 tbsp brown sugar

fat-free plain yogurt (optional)

In a  pan, sauté the ingredients in ONE. Add the ingredients in TWO, bring to a boil. Lower the heat and simmer, covered, for 20 minutes. Lightly blend with a handheld mixer or blender (about 4 pulses). Serve with fat-free yogurt.

Sweet Lentils

1 tsp olive oil

1 onion, chopped

1/2 tsp ground cumin

1/2 tsp ground cinnamon

3/4 cup green lentils, soaked overnight
4 cloves
1 cup orange juice
3/4 cup water

In a saucepan, sauté the onions, covered over low heat, until translucent. Add the spices and cook for 1 more minute. Add the rest of the ingredients, bring to a boil and then reduce the heat and simmer, covered, for about 30 minutes or until the liquid has been absorbed and the lentils are soft. Remove the cloves and serve, cold or hot, as a side dish.

Original in The Essential Vegetarian Cookbook

Red Lentil and Chickpea Burgers

1 cup red lentils

1 tsp oil
2 onions, chopped
1 tbsp tandoori mix powder (see below)

1 can (15 oz) garbanzo beans, drained and rinsed
1 tbsp fresh grated ginger
2 egg whites

1/4 fresh chopped parsley
2 tbp fresh chopped coriander (optional)
2 1/2 cups bread crumbs
flour, for dusting

Salt, to taste

1 cup red lentils

1 tsp oil

2 onions, chopped

1 tbsp tandoori mix powder (see below)

1 can (15 oz) garbanzo beans, drained and rinsed

1 tbsp fresh grated ginger

2 egg whites

1/4 fresh chopped parsley

2 tbp fresh chopped coriander (optional)

2 1/2 cups bread crumbs

flour, for dusting (optional)

Salt, to taste

TANDOORI MIX (makes plenty of leftovers for next time)

5 tsp ground coriander

7 tsp ground cumin

2 tsp paprika

2 tsp turmeric

1 tsp chili powder

2 tsp ground ginger

4 tsp garlic powder

1 tsp garam masala

In a saucepan, cover the lentils with water and bring to a boil. Simmer, uncovered, until tender (about 10 minutes). Rinse well and let drain. In a saucepan, sauté the onions, covered, over low heat, until translucent. Add the tandoori and cook for one more minute. Put the chickpeas, half the lentils, ginger, onion mix, and eggs in a blender and blend until well mixed. Transfer to a bowl and add the rest of the lentils, parsley (and coriander), and breadcrumbs. Mix well and taste to see if it needs salt. Take some of the mixture and shape into a patty (if the mixture is too soft, refrigerate for 15 minutes). Toss in flour (optional) and bake at 350F for about 20 minutes on a lightly greased tray, turning after 10 minutes (or grill in a BBQ).

Original in The Essential Vegetarian

Red Lentil Curry

ONE
water
2 cups red lentils, rinse until water runs clear

TWO
1 onion, chopped
1 tsp olive oil

THREE
2 tbsp curry paste
1 tbsp curry powder
1 tsp each of: ground turmeric, ground cumin, chili powder, salt, white sugar, minced garlic, grated ginger root

FOUR
1 large (14oz) can diced tomatoes

Put the lentils in a saucepan, cover with water, bring to a boil and then simmer until tender (about 10 min) and drain. In the meantime, sauté the onions on low heat, covered, until translucent. In a bowl, mix the ingredients in THREE. Add the spice mix to the onions and cook, stirring constantly, for 3 minutes. Stir in the tomatoes and simmer for about 5 minutes. Stir in the lentils. Serve warm over basmati rice.

From allrecipes.com

Vegetable Lentil Stew

ONE

1 cup green lentils

3 bay leaves

2 garlic cloves

TWO

1 tbsp fresh thyme leaves

4 garlic cloves, pressed

THREE

1 tsp olive oil

5 garlic cloves, minced or pressed

1 onion, diced

FOUR

1 tsp pepper flakes

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground cinnamon

FIVE

1 cup chopped celery

1 cup chopped zucchini or squash

2 carrots, chopped

1 red and 1 yellow bell pepper, chopped

SIX

1 butternut squash, chopped

2 ripe tomatoes, chopped

1 15oz can garbanzo beans, drained and rinsed

2 cups vegetable broth or water

1 cup fresh chopped parsley

fat-free yogurt (optional)

fresh mint leaves (optional)

Fill a saucepan with water and bring ingredients in ONE to a boil. Cook until lentils are tender, about 20 min. Drain well, put in a bowl and mix in the ingredients in TWO. Set aside. While the lentils cook, chop al the vegetables. Sauté the ingredients in THREE on low heat, covered, until the onions are translucent, then add the spices in FOUR until fragrant. Add the ingredients in FIVE and cook on low for 5 more minutes. Add the ingredients in SIX and the lentils, and bring to a boil. Then simmer, covered, for a about 20 minutes, until the squash is tender.

Serve with a dollop of fat-free yogurt and chopped fresh mint leaves.

Original from allrecipes,com

Lentil & Bulgur Pilaf

1 tsp olive oil
1 large onion, thinly sliced
2 garlic cloves, pressed
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1/2 teaspoon allspice
1 1/4 cups bulgur wheat
3 2/3 cup water or vegetable broth
1 1/2 cups mushrooms, sliced
2/3 cup green lentils
salt, black pepper, and cayenne, to taste

Saute the onion, garlic, and spiced in the oil, covered, until the onions are translucent. Stir in the bulgur and cook, stirring for about 2 minutes, until lightly browned. Add the water or broth, mushrooms, and lentils and simmer for about 25-20 minutes, until the bulgur and lentils are tender. Add more water, if necessary. Season well and serve hot.

Original from Low Fat Low Cholesterol

Butternut, Lentil, and Spinach Curry

1 cup red lentils
1 cup green lentils
8 cups water

1/2 tsp turmeric
1 tsp olive oil
1 large onion, diced
2 tomatoes, chopped
3 cloves garlic, minced or pressed
__________________________
ONE
1 1/2 tbsp curry
2 tsp ground cumin
1/2 tsp salt, or to taste
1/2 tsp ground pepper, or to taste
1/4 tsp ground cloves
2 cups butternut squash, peeled and cubed
2 potatoes, unpeeled and cubed
2 carrots, diced
__________________________
2 cups packed fresh spinach (or, if frozen, thawed)
1 Granny smith apple, cored and diced

Cook lentils in a pan with the water and turmeric until tender, about 45 minutes. Drain and reserve 2 1/2 cups of the liquid. In the meantime, saute the onions in the oil, covered, until translucent. Add tomatoes and garlic and cook for about 5 min, covered. Add the ingredients in ONE plus the lentils and liquid. Cover and cook on medium heat until the vegetables are tender (around 40 min). Stir in spinach and apple. Cook until the squash can be easily pierced with a fork. Adjust seasonings.

Original in allrecipes.com

Lentil, Butternut & Apple Curry

1 cup red lentils

1 cup brown lentils

8 cups water

1/2 teaspoon turmeric

________________________________________

2 tsp olive oil

1 large onion, diced

________________________________________

2 tomatoes, cored and chopped

3 cloves garlic, minced

________________________________________

1 1/2 tblsp curry powder

2 tsp ground cumin

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp ground cloves

________________________________________

2 cups peeled, cubed (1-inch), seeded butternut squash

2 potatoes, unpeeled and chopped

2 carrots, peeled and diced

2 cups packed fresh or frozen spinach, chopped

1 Granny Smith apple, unpeeled, cored and diced

Place the red and brown lentils in a pan with the water and turmeric. Cook over medium-low heat until tender, about 45 minutes. Drain, reserving 2 1/2 cups of the cooking liquid.

Heat the oil in a large, deep pot over medium heat. Stir in the onion, and cook on low, covered, until tender and transparent, about 5 minutes. Stir in the tomatoes and garlic; cook 5 minutes more, stirring occasionally. Mix in the curry powder, cumin, salt, pepper, and cloves. Add reserved cooking liquid (add more water if necessary), pumpkin, potatoes, and carrots. Cover, and cook over medium-low heat until the vegetables are tender, 35 to 45 minutes. Stir in the cooked lentils, the spinach and apple. Cook until the pumpkin can be easily pierced with a fork, about 15 minutes more. Adjust seasonings to taste.

Original from allrecipes.com