Guest guest Posted October 28, 2006 Report Share Posted October 28, 2006 African Vegetable Stew 2 tablespoons margarine 1 large onion -- chopped (1 cup) 1/2 cup parsley, fresh -- chopped 2 cloves garlic -- finely chopped 1 teaspoon ground cinnamon 1/2 teaspoon ground turmeric 1/2 teaspoon pepper 1/4 teaspoon ground ginger 5 cups water 2 medium carrots -- sliced (1 cup) 1/2 cup lentils, dried (4 oz) -- sorted and rinsed 1 cup regular long grain rice -- uncooked 15 ounces whole tomatoes -- undrained 3/4 teaspoon salt 10 ounces green peas, frozen 9 ounces cut green beans, frozen 3 sprigs mint -- chopped 3/4 cup fat-free yogurt, plain Melt margarine in Dutch oven over medium heat. Cook onion, parsley, garlic, cinnamon, turmeric, pepper and ginger in margarine, stirring occasionally, until onion is tender. Stir in water, carrots and lentil. Cover and simmer 25 minutes. Stir in rice, tomatoes and salt, breaking up tomatoes. Heat to boiling; reduce heat. Cover and simmer 20 minutes. Stir in peas, green beans and mint. Heat to boiling; reduce heat. Cover and simmer about 5 minutes or until peas and beans are tender. Top each serving with yogurt. ______ PeoplePC Online A better way to Internet http://www.peoplepc.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 This sounds great...would it work in a slow cooker, do you think? I'd love to come home tomorrow to a bowl of this. ~Rachael , Tamara L <tamara534 wrote: > > African Vegetable Stew > > 2 tablespoons margarine > 1 large onion -- chopped (1 cup) > 1/2 cup parsley, fresh -- chopped > 2 cloves garlic -- finely chopped > 1 teaspoon ground cinnamon > 1/2 teaspoon ground turmeric > 1/2 teaspoon pepper > 1/4 teaspoon ground ginger > 5 cups water > 2 medium carrots -- sliced (1 cup) > 1/2 cup lentils, dried (4 oz) -- sorted and rinsed > 1 cup regular long grain rice -- uncooked > 15 ounces whole tomatoes -- undrained > 3/4 teaspoon salt > 10 ounces green peas, frozen > 9 ounces cut green beans, frozen > 3 sprigs mint -- chopped > 3/4 cup fat-free yogurt, plain > > Melt margarine in Dutch oven over medium heat. Cook onion, parsley, > garlic, cinnamon, turmeric, pepper and ginger in margarine, stirring > occasionally, until onion is tender. > > Stir in water, carrots and lentil. Cover and simmer 25 minutes. > > Stir in rice, tomatoes and salt, breaking up tomatoes. Heat to boiling; > reduce heat. Cover and simmer 20 minutes. > > Stir in peas, green beans and mint. Heat to boiling; reduce heat. > Cover and simmer about 5 minutes or until peas and beans are tender. Top > each serving with yogurt. > > ______ > PeoplePC Online > A better way to Internet > http://www.peoplepc.com > Quote Link to comment Share on other sites More sharing options...
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