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Title: Lentil and Potato Stew with Spiced Oil
Categories: Bean
Yield: 6 Servings

6cWater
1 1/2cLentils
1 Red or yellow bell pepper cut into 1" squares
2mdPotatoes, cubed
2 Unpeeled carrots cut into 1/2" rounds
1lgSpanish onion cut into 1" pieces
2 Celery stalks cut into 1" pieces
1/4cSoy sauce
1/2tsPepper
1 Bay leaf
SPICED OIL
2tbOlive oil or butter
1tsGround ginger
1tsTurmeric
1tsGround cumin pref roasted

1. Combine the water, lentils, bell pepper, potatoes, carrots, onion, celery, soy sauce, pepper, and bay leaf in a large pot. Cover and bring to a boil; reduce the heat and simmer for 45 minutes.

2. Meanwhile, warm the oil in a small saucepan over low heat, 1-2 minutes. Remove from the heat and add the ginger, turmeric, and cumin. Stir and set aside

3. When the stew is cooked. add the spiced oil. SEason with salt and additional pepper if needed. Remove the bay leaf. Serve hot.

Can be refrigerated for up to 3 days.

The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 165

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