Lentil and Potato Stew with Spiced Oil

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Lentil and Potato Stew with Spiced Oil

 

6 cups water

1 1/2 cups lentils

1 red bell pepper, cubed

2 potatoes, cubed

2 carrots, sliced

1 large spanish onion, chopped

2 celery stalks, cubed

1/4 cup soy sauce

1/2 tsp. pepper

1 bay leaf

 

Spiced Oil;

2 tbsps. olive oil

1 tsp. ginger, ground

1 tsp. turmeric

1 tsp. cumin, roasted

 

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.

Meanwhile, warm the oil in a small saucepan over low heat, 1 to 2

minutes. Remove from the heat and add the ginger, turmeric, and

cumin. Stir and set aside

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.

Serves 6.

 

 

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