Lentil Stew (Sweeter with Ketchup) Recipe

Looking for an easy Lentil Stew (sweeter with ketchup) recipe? Learn how to make Lentil Stew (sweeter with ketchup) using healthy ingredients.


Submitted by beingzoe

Makes 25 servings



I was out of fresh ingredients and even tomato paste so I went crazy and used ketchup instead. I typically make a very middle eastern or Indian style lentil dish typically modeled on variations of madras lentils. But I've been trying to figure out how different spices work together and how many unique flavors/textures I can get using basically the same ingredients. This one definitely headed down the sweeter path thanks to the ketchup substitute for a tomato base. Note that the 1/4 vegetable broth is actually a dry vegetable broth powder purchased in bulk but I don't think will adversely affect nutrients and calories. However using a 1/4 of prepared vegetable broth would probably affect the flavor adversely. Also note that this is a lot of food. I often make things like this for my sister, roommate, and myself to use for lunches as well as a couple of dinners, both as main dish with rice and as a side dish by itself. Or for parties. And if you need it to vegan then replace the butter with margarine or some other acceptable oil/fat.

Recipe Ingredients for Lentil Stew (sweeter with ketchup)

2 cups red kidney beans
2 cups white beans
4 cups lentils
16 cups water
4 tbsp butter
1 cup corn
1 cup green beans
2 cups peas
1 tsp sage
2 tsp celery salt
1 tsp cajun seasoning
1 tsp cayenne pepper
1 tbsp of paprika
1 tbsp garlic powder
1 tbsp onion powder
1/4 cup vegetable broth
1 cup ketchup
1 tsp bay leaves
1/4 cup cumin
1 tbsp pepper
4 oz textured vegetable protein
1/2 cup panko bread crumbs

Recipe Directions for Lentil Stew (sweeter with ketchup)

  1. Soak kidney beans and white beans (water for this is not included in the recipe as this is typically drained off and the beans rinsed before proceeding).

  2. Bring kidney beans and white beans to a boil with about 7-8 cups of water. Simmer for 1 hour. I add 1/2 to 3/4 of the seasonings at this point and then continually add more as I go. Stir regularly.

  3. Add the dry lentils and another 7-8 cups of water. Bring to a boil again.

  4. Add the butter and ketchup.

  5. Simmer for 30 minutes. After about 15-20 minutes once the lentils are starting to soften a bit I taste where I am at then continue seasoning a little at a time until the lentils are done.

  6. Add the breadcrumbs and textured vegetable protein.

  7. Simmer for another 15 minutes.

  8. Add all the frozen vegetables.

  9. Simmer for another 15 or until the beans are at the consistency you like.

  10. Voila! Serve by itself, over rice, or eat with blue corn tortilla chips right out of the pot like my roommate and I did.

Categories

Beans, Herbs, Vegetables, Main Dish, Side Dish, Soup, Indian, Middle Eastern, Cocktail Party, Super Bowl, Boil, Simmer, Vegetarian

Nutrition Facts
Serving Size 259.0g
Amount Per Serving
Calories
285
Calories from Fat
28
% Daily Value*
Total Fat
3.1g
5%
Saturated Fat
1.4g
7%
Trans Fat
0.0g
Cholesterol
5mg
2%
Sodium
163mg
7%
Potassium
992mg
28%
Total Carbohydrates
46.2g
15%
Dietary Fiber
15.7g
63%
Sugars
4.8g
Protein
20.5g
Vitamin A 10% Vitamin C 16%
Calcium 10% Iron 38%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Very low in cholesterol
  • Very high in dietary fiber
  • High in iron
  • High in manganese
  • High in phosphorus
  • High in thiamin
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