Sweet And Spicy Lentil Stew

[Guest guest]

Sweet And Spicy Lentil Stew

 

1 1/2 cups basmati rice

1 cup red lentils

1 1/2 cups potatoes, cut up small eighths

2 garlic cloves, chopped

1 dash olive oil

1 large onion, cut up

1 teaspoon ground cumin

1 tablespoon sweet hungarian paprika

1/2 teaspoon curry

1/8 teaspoon cayenne

1/2 teaspoon chile powder

1 dash worcestershire sauce

1 tablespoon tamari

1 tablespoon vinegar

2 tablespoons honey

2 cups tomatoes, chopped

1 6 oz. can tomato paste

1 cup vegetable stock

1 cup green peas, fresh or frozen

salt and pepper

 

Start rice cooking. Rinse and cook lentils and potatoes (approx. 25

to 30 minutes.)

When done, drain and 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.

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 saut‚ed onions.

Add stock or water as needed and continue simmering.

 

When lentil-potato mixture is cooked, drain and mix it into the

saut‚.

Add green peas and cook another 5 minutes.

Add salt and pepper to taste.