Sweet and Spicy Lentil Stew



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Sweet and Spicy Lentil Stew

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Start rice cooking. Note: Spices are on the mild side. Rinse & cook lentils
and potatotes (approx. 25-30 min.) When done, drain & set aside. Use plenty
of water to cook lentils. While lentils are cooking, toast garlic. (Pile
garlic in corner of a heavy, non-stick pan. Put a few drops of olive or
other good-flavored oil over it. Toss garlic in the oil until coated.
Saute, keeping careful watch, until the garlic is toasted. Gives a
wonderful flavor and aroma to the food and your kitchen!). Add onions to
the toasted garlic and saute in stock or water until they are just
translucent. Add chopped tomatoes. Make 1 cup of stock in a 2 cup
measuring cup. Add tomato paste to the stock. Mix well. Add spices, tamari,
vinegar, honey, etc. to that mixture and blend. Spice measurements are
approximate and on the mild side. Add liquid to sauted onions. Add stock or
water as needed & continue simmering. When lentil-potato mixture is cooked,
drain and mix it into the saute. Add green peas & cook another 5 minutes.
Add salt & pepper to taste. Optional: Add chick peas, Bragg's liquid (in
lieu of salt if needed).


Ingredients:

1 1/2 c Basmati rice
1 c Red lentils
1 1/2 c Potatoes, cut up small
(eighths, i.e.)
2 Garlic cloves, chopped
1 ds Olive oil
1 lg Onion, cut up
1 ts Ground cumin
1 tb Sweet Hungarian paprika
1/2 ts Curry
1/8 ts Cayenne
1/2 ts Chili powder
1 ds Worcesteshire sauce
1 tb Tamari
1 tb Vinegar
2 tb Honey
2 c Tomatoes, chopped
1 cn Tomato paste (6 oz)
1 c Vegetable stock
1 c Green peas, fresh or frozen
Salt & pepper

Serves:

4 Servings 		 
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