HOME Page

Appetizers
Soups
Salads
Fish & Seafood
Pasta
Rice
Other Grains
PIZZA
Legumes (Beans & Peas)
Zucchini
Other Vegetables
Poultry
Meat
Grilling & BBQ
Cheese
Sweets
Fruits
Breads
Breakfast
Lunch & Luncheon
Beverages
Condiments & Sauces
Preserves & Pickles

How To Guides
Dairy Free Recipes
Farrago

Celebrate Spring Ideas
Romantic Valentine's Day Ideas
Outdoor BBQ & Party Ideas

Wine Country Vacation or click here to go to
Bella Rosa Vacation Rental

BikePro Parts & Accessories

iPhone, iPod, iPad repair service 1-877-476-3776 iPhone, iPod, iPad
Repair Service

Being Green: staying local, reducing waste and recycling - local, locavore, recycle. Become a Locavore-
Eat Local Foods

Links

Site Map

Legumes (Beans & Peas) Recipes

Basic Preparation
Fava Beans V
Chickpeas V
Easy Beans V

Recipes using prepared beans
Lemon Pea Crostini V
Bean Salad V
Lentil Tabouleh V
Lentil Taco Salad V
Pea Carrot Salad V
Peas with Shallot & Mint V
Summer Green Beans V
Easy Baked Beans
Boston Baked Beans
Fried Lentils V
Lentils Side Dish V
Asparagus & Chickpea Soup V
Fresh Pea Soup V
Lentil Tomato Soup V
Lentil Vegetable Soup V
Split Pea Soup V
Super Split Pea Soup V
Ham & White Bean Soup V
Lentil Sweet Potato Hash V
Red Bean Curry V
White Beans, Cabbage & Caramelized Onions V
Haricot Beans with Chard V
Carnitas Bean Stew
Chili Beans
Lentil Green Bean Stew V
Mung Dal V
Fava Beans with Lamb & Rice
Risotto with Peas & Prosciutto
Spaghetti with Fava Beans & Cherry Tomatoes V
Spaghetti with Favas & Chard V
Poached Salmon with Snow Peas V


Lentil & Green Bean Stew

Contributed by: Melinda



2 c lentils (green)
3-4 cups green beans, cut into 1 1/2 inch lengths
2 cups chard leaves, chopped
vegetable paste
2 stalks celery, cut into 1 inch pieces
1 medium onion, cut into 1 inch pieces
3 or more garlic cloves, smashed
1/2 red bell pepper, cut into 1 inch pieces
1 T tomato paste
1 T sweet paprika
2 T ground dried porcini
6 cups water
1 T fresh minced basil
1 T fresh minced parsley
1 1/2 T vinegar
2 1/2 tsp kosher salt
Black pepper
Olive oil
  • Rinse and pick over lentils
  • Grind dried porcini mushrooms in a spice grinder or clean coffee mill
  • In a food processor or blender, make a vegetable paste from the onion, celery, garlic and bell pepper
  • Heat oil in a large stockpot over medium high heat
  • Add vegetable paste to oil with 1 tsp kosher salt and cook until all liquid has evaporated
  • When vegetable paste is fragrant and cooked, add mushroom powder, paprika and tomato paste - stir well to incorporate tomato paste
  • Reduce heat to medium and cook briefly 2-4 minutes
  • Add water and lentils and stir well
  • Bring to a boil, reduce heat to low and simmer 30 minutes, stirring occasionally
  • Add green beans and 1 tsp salt - cook 15 minutes
  • Add chard and cook 10 minutes
  • Check lentils for doneness and seasoning - add an additional 1/2 tsp salt if needed
  • Turn off heat and add basil, parsley and vinegar - serve hot

    Questions about this recipe?

©2012 Webdiaries, All Rights Reserved.