Guest guest Posted January 30, 2010 Report Share Posted January 30, 2010 Ginger Lentil Stew 1 cup leeks, chopped 1/2 carrot, diced 2 celery stalks, diced 1 tbsp. olive oil 1 tbsp. ginger, minced 3 cups stock 1 cup lentils 1 tsp. ground cumin, roasted 1/4 tsp. pepper 1/4 tsp. salt 2 tbsps. soy sauce 1. In a large heavy saucepan, saute the leeks, carrot, and celery in the olive oil over medium heat until they begin to wilt, 5 to 8 minutes. Add the ginger and garlic and saute for 2 minutes. 2. Stir in the stock, lentils, cumin and pepper. Cover and cook for 30 minutes. 3. Add the salt and soy sauce and cook until the lentils are soft, another 15 to 30 minutes. Serve with rice. Can be prepared up to 2 days ahead and refrigerated. Serves 4. Quote Link to comment Share on other sites More sharing options...
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