Sweet and Spicy Lentil Stew

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Sweet and Spicy Lentil Stew

 

1 1/2 cup basmati rice

1 cup red lentils

1 1/2 cups potatoes, cut up small

2 each garlic, cloves, chopped

1 teaspoon olive oil

1 each onion, cut up

1 teaspoon cumin, ground

1 tablespoon sweet hungarian paprika

1/2 teaspoon curry

1/8 teaspoon cayenne

1/2 teaspoon chili powder

1 teaspoon worcesteshire sauce

1 tablespoon tamari

1 tablespoon vinegar

2 tablespoons honey

2 cups tomatoes, chopped

6 ozs. tomato paste

1 cup vegetable stock

1 cup green peas

salt, to taste

pepper, to taste

 

Start rice cooking. Rinse and cook lentils and

potatotes, approx. 25 to 30 minutes. 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 and pepper to taste. Optional: Add chickpeas.

 

 

 

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