Ingredients

• 4 bacon strips, chopped
• 6 medium carrots, chopped
• 2 small onions, diced
• 2 tablespoons tomato paste
• 2 garlic cloves, minced
• 1 teaspoon minced fresh thyme
• 1/2 teaspoon pepper
• 5 cups chicken stock
• 1 cup dry white wine or additional chicken stock
• 2 cans (15 to 16 ounces each) butter beans, rinsed and drained
• 2 cans (15 ounces each) lentils, rinsed and drained
• Fresh thyme sprigs, optional

Ingredients

• 2 cups halved fresh green beans
• 2 cups fresh cauliflowerets
• 1 cup dried lentils, rinsed and drained
• 1 cup fresh baby carrots, halved diagonally
• 1 medium onion, chopped
• 1 jalapeno pepper, seeded and finely chopped
• 2 garlic cloves, minced
• 4 cups beef or vegetable stock
• 2 bay leaves
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1 teaspoon salt
• 1 can (14-1/2 ounces) diced tomatoes with spicy red pepper, undrained

Ingredients

• 1 pound bulk pork sausage
• 10 baby carrots, chopped (about 3/4 cup)
• 1 small onion, finely chopped
• 4 garlic cloves, minced
• 4 plum tomatoes, halved
• 3/4 cup roasted sweet red peppers
• 1 cup dried lentils, rinsed
• 2 cans (14-1/2 ounces each) vegetable broth
• 1 bay leaf
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper
• 2 cups coarsely chopped fresh kale

Ingredients

• 1 tablespoon olive oil
• 2 cups chopped carrots
• 1 cup chopped onion
• 1 cup chopped leek
• 2 pounds boneless skinless chicken breasts, cubed
• 1 tablespoon minced garlic
• 1-1/2 teaspoons salt
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 3/4 teaspoon pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes
• 5 cups chicken stock
• 1 cup dried lentils, rinsed

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 2 garlic cloves, minced
• 3 tablespoons tomato paste
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground turmeric
• 1/2 teaspoon pepper
• 1-1/2 cups dried red lentils, rinsed
• 6 cups reduced-sodium vegetable broth
• 1 can (15 ounces) crushed tomatoes
• 1 bay leaf
• 1/2 cup fresh cilantro leaves
• 1 tablespoon lemon juice

Ingredients

• 1 cup dried lentils, rinsed
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 2 teaspoons Dijon mustard
• 2 garlic cloves, minced
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 2 cups chopped cucumber
• 2 cups chopped fresh kale
• 1 cup cherry tomatoes, halved
• 1/2 cup chopped red onion
• 1/2 cup chopped pitted green olives
• 1/4 cup minced fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup crumbled feta cheese, optional

Ingredients

• 3/4 cup dried lentils, rinsed
• 1-1/2 cups reduced-sodium vegetable broth
• 2 teaspoons olive oil
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped celery
• 3 garlic cloves, minced
• 1/2 cup quick-cooking oats
• 1 large egg, room temperature, beaten
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 1 jar (24 ounces) marinara sauce
• 1/2 cup grated Parmesan cheese
• 3 tablespoons minced fresh parsley

Ingredients

• 1 cup dried lentils, rinsed
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 2 cups chopped fresh parsley
• 1 cup chopped English cucumber
• 4 plum tomatoes, chopped
• 8 green onions, chopped
• 1/4 cup chopped fresh mint

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 3 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• 1 cup dried lentils, rinsed
• 4 cups reduced-sodium chicken broth
• 1 can (15 ounces) crushed tomatoes
• 1 bay leaf
• 2 tablespoons minced fresh parsley

Ingredients

• 2 tablespoons canola oil
• 3 medium carrots, chopped
• 1 large sweet onion, finely chopped
• 2 celery ribs, finely chopped
• 4 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon pepper
• 1 bay leaf
• 2 cups dried brown or green lentils, rinsed
• 2 cartons (32 ounces each) chicken stock
• 1 can (15 ounces) crushed tomatoes
• Chopped fresh parsley, optional

Ingredients

• 1 carton (32 ounces) reduced-sodium chicken broth
• 3 celery ribs, chopped
• 2 medium carrots, chopped
• 2 medium red potatoes, cut into 1/2-inch cubes
• 1 cup chopped sweet onion
• 1 cup dried red lentils, rinsed
• 1 tablespoon honey
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon garlic powder
• 1/4 cup balsamic vinegar
• Optional: Shaved Parmesan cheese, fresh parsley, balsamic glaze drizzle

Ingredients

• 6 tablespoons dried split pigeon pea lentils
• 3 tablespoons uncooked basmati rice
• 2 garlic cloves, minced
• 1 piece fresh gingerroot (1 in.), peeled and minced
• 1 teaspoon chili powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 tablespoons ghee
• 1 large onion, chopped
• 1 bay leaf
• 6 medium carrots, chopped
• 2 medium apples, peeled and chopped
• 2 celery ribs, chopped
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 4 cups reduced-sodium vegetable broth
• 3/4 cup coconut milk
• 1 teaspoon lemon juice
• 1/2 teaspoon garam masala
• 1/2 teaspoon coarsely ground pepper
• 1/2 cup cooked basmati rice

Ingredients

• 1-1/2 cups old-fashioned oats
• 6 medium fresh mushrooms, stems removed
• 1 shallot, quartered
• 1 small carrot, grated
• 3 garlic cloves, minced
• 1 cup cooked lentils
• 1 tablespoon maple syrup
• 1 tablespoon tomato paste
• 1 tablespoon spicy brown mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon garlic powder
• 2 tablespoons olive oil
• 2 tablespoons mayonnaise
• 2 tablespoons prepared mustard
• 2 tablespoons ketchup
• 6 hamburger buns, split
• Optional toppings: Fresh arugula, sliced tomato and sliced red onion

Ingredients

• 1 package (16 ounces) dried lentils, rinsed
• 1 carton (32 ounces) vegetable broth
• 1 garlic clove, minced
• 2 tablespoons curry powder
• 2 cans (13.66 ounces each) coconut milk
• 1/2 teaspoon kosher salt
• Chopped green onions

Ingredients

• 2-1/4 cups water, divided
• 1 cup dried red lentils, rinsed
• 1 cup bulgur (fine grind)
• 1-1/2 teaspoons salt, divided
• 6 tablespoons canola oil, divided
• 1 large onion, chopped
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 large egg, lightly beaten
• 6 green onions, sliced
• 3 tablespoons chopped fresh parsley
• 8 flatbread wraps
• 8 tablespoons Sriracha mayonnaise
• Optional toppings: Lettuce leaves, sliced tomato and sliced onions

Ingredients

• 1 cup dried red lentils, rinsed
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 3 garlic cloves, halved
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/8 teaspoon white pepper
• 1/8 teaspoon cayenne pepper
• BRUSSELS SPROUT HASH:
• 1 tablespoon olive oil
• 1 shallot, minced
• 1/2 pound fresh Brussels sprouts, thinly sliced
• 1 cup canned diced tomatoes
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• Assorted fresh vegetables

Ingredients

• 3 cups cubed peeled butternut squash (1/2-inch cubes)
• 2 tablespoons olive oil, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper
• 1/2 small onion, chopped
• 1 tablespoon curry powder
• 1 tablespoon ground cumin
• 1 garlic clove, minced
• 1 teaspoon ground coriander
• 3 cups water
• 1 cup dried red lentils, rinsed
• 1/2 cup salted soy nuts
• 1/2 cup dried cranberries
• 1/3 cup thinly sliced green onions
• 1/3 cup pomegranate molasses
• 1/2 cup crumbled feta cheese
• 1/2 cup pomegranate seeds
• 1/4 cup chopped fresh cilantro

Ingredients

• 1 pound medium red potatoes (about 4 medium), cut into 1/2-inch pieces
• 1 can (15 ounces) canned pumpkin
• 1 cup dried lentils, rinsed
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1/2 teaspoon ground ginger
• 1/2 teaspoon pepper
• 1/8 teaspoon salt
• 2 cans (14-1/2 ounces each) vegetable broth
• 1-1/2 cups water
• Minced fresh cilantro, optional

Ingredients

• 1 package fully cooked andouille sausage links (14-1/2 ounces), cut into 1/8-inch slices
• 1 medium onion, chopped
• 1/4 medium green pepper, seeded and finely chopped
• 3 tablespoons plus 4 cups water, divided
• 2 cups dried lentils, rinsed
• 2 cans (15 ounces each) tomato sauce
• 2 cans (14-1/2 ounces each) stewed tomatoes
• 1/4 cup packed dark brown sugar
• 1/4 cup Worcestershire sauce
• 1/4 cup red wine vinegar
• 2 tablespoons chili powder
• 3 garlic cloves, finely minced
• Optional toppings: Sour cream, jalapeno slices and cilantro

Ingredients

• 2 tablespoons butter
• 3 cups frozen mixed vegetables, thawed
• 1 can (15 ounces) lentils, drained
• 2 tablespoons all-purpose flour
• 1 cup vegetable or chicken broth
• 1 tablespoon Dijon mustard
• 1 teaspoon quatre epices (French four spice)
• 1/2 teaspoon salt
• 1 sheet refrigerated pie crust
• 1 tablespoon olive oil
• 1/4 cup grated Parmesan cheese

Ingredients

• 2 tablespoons canola oil
• 2 large onions, thinly sliced, divided
• 8 plum tomatoes, chopped
• 2 tablespoons minced fresh gingerroot
• 3 garlic cloves, minced
• 2 teaspoons ground coriander
• 1-1/2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper
• 3 cups vegetable broth
• 2 cups dried lentils, rinsed
• 2 cups water
• 1 can (4 ounces) chopped green chiles
• 2 tablespoons butter
• 1 teaspoon cumin seeds
• 3/4 cup heavy whipping cream
• 6 cups hot cooked basmati or jasmine rice
• Optional: Sliced green onions or minced fresh cilantro

Ingredients

• 12 mini flour tortillas, warmed
• 1 can (15 ounces) lentils, drained
• 3/4 cup pico de gallo
• 1/2 cup enchilada sauce
• 2 tablespoons taco seasoning
• 2 cups shredded Mexican cheese blend, divided
• CREMA:
• 1 cup sour cream
• 1/2 cup minced fresh cilantro
• 1 tablespoon lime juice
• 1/4 teaspoon sea salt
• Shredded lettuce, sliced ripe olives and chopped tomatoes

Ingredients

• 4 cups water
• 4 cups vegetable broth
• 2 cups dried lentils, rinsed
• 2 medium carrots, chopped
• 1 small onion, chopped
• 1 celery rib, chopped
• 1 teaspoon dried oregano, divided
• 1 cup chopped fresh spinach
• 1/2 cup tomato sauce
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 3 tablespoons red wine vinegar
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Optional: Chopped red onion, chopped parsley and lemon wedges

Ingredients

• 2 tablespoons olive oil
• 1 large sweet onion, chopped
• 1 medium green pepper, chopped
• 1/2 medium sweet red pepper, chopped
• 1 medium carrot, shredded
• 6 garlic cloves, minced
• 2-1/2 cups reduced-sodium vegetable broth
• 1 cup dried red lentils, rinsed
• 5 plum tomatoes, chopped
• 1 can (8 ounces) tomato sauce
• 2 tablespoons chili powder
• 2 tablespoons yellow mustard
• 4-1/2 teaspoons cider vinegar
• 2 teaspoons vegan Worcestershire sauce
• 2 teaspoons maple syrup
• 1-1/2 teaspoons tomato paste
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 14 whole wheat hamburger buns, split and toasted
• Vegan coleslaw, optional

Ingredients

• 5 large carrots, peeled and sliced
• 1-1/2 cups dried green lentils, rinsed
• 1 shallot, finely chopped
• 2 teaspoons herbes de Provence
• 1/2 teaspoon pepper
• 1/4 teaspoon kosher salt
• 6 cups reduced-sodium chicken broth
• 2 cups cubed rotisserie chicken
• 1/4 cup heavy whipping cream

Southwest Barley & Lentil Soup

Lentil Tacos

29 Reviews

Test Kitchen Approved

Total Time55 min

Servings6 servings

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From the Recipe Creator:When my husband's cholesterol numbers rose, I quickly lowered the fat in our family's diet. Finding dishes that were healthy for him and yummy for our five children was a challenge, but this fun taco recipe was a huge hit with everyone. —Michelle Thomas, Bangor, Maine

Nutrition Facts:2 tacos: 365 calories, 12g fat (5g saturated fat), 21mg cholesterol, 777mg sodium, 44g carbohydrate (5g sugars, 6g fiber), 19g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable, 1 fat.

Lentil & Chicken Sausage Stew

38 Reviews

Contest Winner

Test Kitchen Approved

Total Time8 hours 15 min

Servings6 servings. (21/4 qt.)

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From the Recipe Creator:This hearty and healthy stew will warm your family right down to their toes! Serve with cornbread or rolls to soak up every last morsel. —Jan Valdez, Chicago, Illinois

Nutrition Facts:1-1/2 cups: 231 calories, 4g fat (1g saturated fat), 33mg cholesterol, 803mg sodium, 31g carbohydrate (8g sugars, 13g fiber), 19g protein. Diabetic exchanges: 2 vegetable, 2 lean meat, 1 starch.

Italian-Style Lentil Soup

15 Reviews

Test Kitchen Approved

Total Time1 hour

Servings6 servings

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From the Recipe Creator:I cook with lentils often because they're a nutritious, inexpensive source of protein. This low-fat soup is one of my favorite ways to use them. To make it even heartier, add ground beef, cooked sausage or leftover cubed chicken. —Rachel Keller, Roanoke, Virginia

Nutrition Facts:1 cup: 122 calories, 2g fat (1g saturated fat), 1mg cholesterol, 420mg sodium, 21g carbohydrate (11g sugars, 6g fiber), 6g protein. Diabetic Exchanges: 2 vegetable, 1 starch.

Beef Lentil Soup

15 Reviews

Contest Winner

Test Kitchen Approved

Total Time1 hour 25 min

Servings6 servings

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From the Recipe Creator:You can prepare this soup as the main course in a hearty lunch or dinner. On cold winter evenings here in New England, I've often enjoyed sipping a steaming mugful in front of our fireplacel. —Guy Turnbull, Arlington, Massachusetts

Nutrition Facts:1 cup: 314 calories, 8g fat (3g saturated fat), 47mg cholesterol, 661mg sodium, 37g carbohydrate (10g sugars, 8g fiber), 27g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.

Sweet Potato Lentil Stew

14 Reviews

Test Kitchen Approved

Total Time5 hours 15 min

Servings6 servings

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From the Recipe Creator:I fell in love with the spicy aromas in this sweet potato lentil stew. Add whatever ingredients you have on hand, like zucchini, spinach, kale and corn. —Heather Gray, Little Rock, Arkansas

Nutrition Facts:1-1/3 cups: 290 calories, 1g fat (0 saturated fat), 0 cholesterol, 662mg sodium, 58g carbohydrate (16g sugars, 15g fiber), 15g protein.

Italian Herb-Lentil Patties with Mozzarella

2 Reviews

Test Kitchen Approved

Total Time1 hour 10 min

Servings10 servings

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From the Recipe Creator:My family has requested this meatless recipe over and over again. It is simple to prepare and even meat lovers like it. —Geri Lucas, Oldsmar, Florida

Nutrition Facts:1 patty: 416 calories, 12g fat (4g saturated fat), 74mg cholesterol, 517mg sodium, 54g carbohydrate (2g sugars, 9g fiber), 26g protein.

Hearty Pasta Soup Mix

4 Reviews

Test Kitchen Approved

Total Time1 hour 30 min

Servings14 servings (3-1/2 quarts)

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From the Recipe Creator:Warm up loved ones on frosty winter nights with a gift of this hearty, stick-to-the-ribs soup mix. Packed in pretty glass jars, it looks just as good as it tastes! Be sure to include preparation instructions and a list of additional ingredients needed with your gift card. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

Nutrition Facts:1 cup: 173 calories, 3g fat (1g saturated fat), 27mg cholesterol, 613mg sodium, 22g carbohydrate (3g sugars, 5g fiber), 15g protein.

Mimi’s Lentil Medley

9 Reviews

Test Kitchen Approved

Total Time40 min

Servings8 servings

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From the Recipe Creator:I made this one summer evening by putting together what I had on hand. My husband gave it his top rating. —Mary Ann Hazen, Rochester Hills, Michigan

Nutrition Facts:1-1/4 cups (calculated without bacon): 225 calories, 8g fat (2g saturated fat), 8mg cholesterol, 404mg sodium, 29g carbohydrate (11g sugars, 5g fiber), 10g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable.

Cream of Lentil Soup

8 Reviews

Contest Winner

Test Kitchen Approved

Total Time55 min

Servings10 servings (2-1/2 quarts)

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From the Recipe Creator:Lentil lovers will want a second bowl of this nourishing soup with a subtle touch of curry. It looks particularly appealing thanks to the color added by the fresh spinach. —Kim Russell, North Wales, Pennsylvania

Nutrition Facts:1 cup: 344 calories, 20g fat (13g saturated fat), 60mg cholesterol, 635mg sodium, 30g carbohydrate (4g sugars, 5g fiber), 13g protein.

Greek-Style Stuffed Acorn Squash

2 Reviews

Contest Winner

Test Kitchen Approved

Total Time1 hour 15 min

Servings12 servings

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From the Recipe Creator:With a truckload of acorn squash in my pantry, I wanted to make stuffed squash in lots of different ways. A bottle of Greek seasoning got my creativity flowing. —Teri Rasey, Cadillac, Michigan

Nutrition Facts:1 serving: 335 calories, 14g fat (4g saturated fat), 29mg cholesterol, 704mg sodium, 41g carbohydrate (5g sugars, 5g fiber), 13g protein.

Pumpkin-Lentil Soup

6 Reviews

Test Kitchen Approved

Total Time1 hour

Servings6 servings

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From the Recipe Creator:I was really craving a hot delicious soup—something filling and healthy. I looked around my kitchen for a few ingredients, then created this recipe. Pumpkin adds creamy richness and body. —Amy Blom, Marietta, Georgia

Nutrition Facts:1-1/3 cups: 244 calories, 1g fat (0 saturated fat), 0 cholesterol, 857mg sodium, 44g carbohydrate (6g sugars, 11g fiber), 15g protein.

Tomato-Garlic Lentil Bowls

5 Reviews

Test Kitchen Approved

Total Time30 min

Servings6 servings

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From the Recipe Creator:An Ethiopian recipe inspired this feel-good dinner that's tangy, creamy and packed with hearty comfort. —Rachael Cushing, Portland, Oregon

Nutrition Facts:3/4 cup: 294 calories, 3g fat (0 saturated fat), 0 cholesterol, 419mg sodium, 49g carbohydrate (5g sugars, 8g fiber), 21g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat.

Creamy Lentils with Kale Artichoke Saute

5 Reviews

Test Kitchen Approved

Total Time30 min

Servings4 servings

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From the Recipe Creator:I've been trying to eat more meatless meals, so I experimented with this hearty saute and served it over brown rice. It was so good that even those who aren't big fans of kale gobbled it up. —Teri Rasey, Cadillac, Michigan

Nutrition Facts:1 serving: 321 calories, 6g fat (2g saturated fat), 1mg cholesterol, 661mg sodium, 53g carbohydrate (1g sugars, 5g fiber), 15g protein.

Hearty Vegetable Lentil Soup

1 Review

Test Kitchen Approved

Total Time1 hour

Servings6 servings (1-1/2 quarts)

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From the Recipe Creator:My mother has diabetes, so I often prepare this dish for her. I wanted a hearty soup that hits the spot on cold autumn nights, so I paired the lentils with turkey bacon and a handful of spices. —Nicole Hopping, Pinole, California.

Nutrition Facts:1 cup: 314 calories, 6g fat (2g saturated fat), 10mg cholesterol, 708mg sodium, 47g carbohydrate (4g sugars, 17g fiber), 20g protein. Diabetic Exchanges: 3 starch, 2 lean meat.

Red Lentil Soup Mix

2 Reviews

Test Kitchen Approved

Total Time50 min

Servings4 batches (4 cups soup per batch)

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From the Recipe Creator:Give your friends the gift of good health. Red lentils are protein powerhouses and are loaded with folate, iron and fiber. Oh, and this soup tastes amazing too. —Taste Recipes Test Kitchen

Nutrition Facts:1 cup: 257 calories, 4g fat (1g saturated fat), 0 cholesterol, 1067mg sodium, 42g carbohydrate (4g sugars, 7g fiber), 14g protein.

Spicy Lentil & Chickpea Stew

1 Review

Test Kitchen Approved

Total Time8 hours 25 min

Servings8 servings (2-3/4 quarts)

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From the Recipe Creator:This recipe came to me from a friend who had worked at a health food store. I changed a few things until I found a version that my family loved. My son doesn't like things too spicy, so I make the stew milder for him and add a sprinkle of extra spice in mine. My husband, who farms, works outdoors for long hours at a time and finds this soup hearty enough to keep him satisfied. —Melanie MacFarlane, Bedeque, Prince Edward Island

Nutrition Facts:1-1/3 cups: 266 calories, 4g fat (0 saturated fat), 0 cholesterol, 712mg sodium, 45g carbohydrate (11g sugars, 10g fiber), 14g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 lean meat.

Ancient Grain Beef Stew

2 Reviews

Test Kitchen Approved

Total Time6 hours 25 min

Servings10 servings

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From the Recipe Creator:My version of beef stew is comfort food with a healthy twist. I use lentils and red quinoa rather than potatoes. If leftover stew seems too thick, add more beef stock when reheating. —Margaret Roscoe, Keystone Heights, Florida

Nutrition Facts:1-1/3 cups: 261 calories, 7g fat (2g saturated fat), 28mg cholesterol, 797mg sodium, 29g carbohydrate (5g sugars, 5g fiber), 21g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.

The post 18 Incredible Lentil Recipes appeared first on Taste Recipes.

Ingredients

• 2 boneless skinless chicken breast halves (6 ounces each)
• 1 large onion, chopped
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 can (10 ounces) diced tomatoes and green chiles
• 1 can (8 ounces) tomato sauce
• 1 cup (about 5 ounces) frozen corn
• 1 cup mild salsa
• 1 can (4 to 4-1/2 ounces) chopped green chiles
• 2/3 cup dried lentils, rinsed
• 3 garlic cloves, minced
• 1-1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/8 teaspoon celery salt
• 1/8 teaspoon cayenne pepper
• Tortilla chips, shredded Mexican cheese and sliced olives, optional

Ingredients

• 2 tablespoons olive oil
• 1 pound beef stew meat, cut into 1-inch cubes
• 4 celery ribs with leaves, chopped
• 2 medium carrots, peeled and chopped
• 1 large onion, chopped
• 1-1/2 cups dried lentils, rinsed
• 1/2 cup red quinoa, rinsed
• 5 large bay leaves
• 2 teaspoons ground cumin
• 1-1/2 teaspoons salt
• 1 teaspoon dried tarragon
• 1/2 teaspoon pepper
• 2 cartons (32 ounces each) beef stock

Ingredients

• 3/4 cup lentils, rinsed
• 1-1/2 cups water
• 4-1/2 teaspoons finely chopped onion
• 1 garlic clove, minced
• 2 packages (1/4 ounce each) active dry yeast
• 1 cup warm water (110° to 115°)
• 1-1/2 cups warm fat-free milk (110° to 115°)
• 1/4 cup olive oil
• 1/4 cup sugar
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon salt
• 1 cup whole wheat flour
• 6 to 7 cups bread flour

Ingredients

• 1/2 cup chopped onion
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 5 cups water
• 1 cup lentils, rinsed
• 4 teaspoons vegetable or chicken bouillon granules
• 3 teaspoons Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1 bay leaf
• 1 cup chopped carrots
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 tablespoon red wine vinegar