Ginger Lentil Stew

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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.