Ginger Lentil Stew

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* Exported from MasterCook *

 

Ginger Lentil Stew

 

Recipe By :Karen Lee with Diane Porter

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup chopped leeks, white and light green parts -- (about 1

small leek)

1/2 unpeeled carrot -- diced

2 celery stalks -- diced

1 tablespoon olive oil

1 tablespoon minces fresh ginger

1 tablespoon minced garlic

3 cups vegetable stock

1 cup lentils -- preferably French green lentila

1 teaspoon ground cumin -- preferably roasted

1/4 teaspoon freshly ground black pepper

1/4 teaspoon salt

2 tablespoons soy sauce

 

1. In a large, heavy-bottom 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.

 

The stew can be prepared up to 2 days ahead, and refrigerated.

 

 

Source:

" The Occasional Vegetarian "

Copyright:

" 1995 Karen Lee and Diane Porter "

 

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Per Serving (excluding unknown items): 327 Calories; 7g Fat (18.4% calories from

fat); 19g Protein; 50g Carbohydrate; 18g Dietary Fiber; 2mg Cholesterol; 1891mg

Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : Like most ten-year-olds, my son Todd couldn't sit still for more than

five minutes. When it came time to plan our vacation, I picked out a farm in

Pennsylvania that encouraged the guests to help with farm chores, thinking this

would teach Todd about rural life and be a wonderful opportunity to use some of

his bountiful energy.

 

In early July, bubbling with enthusiasm, we set out from Manhattan, in our old

Datsun. Within an hour of arriving, I realized were the only " guests " at the

farm. By the next day I knew why.

 

At this time of the year, in this part of Pennsylvania, microscopic insects

swarm around the horses-and any part of us that was bare-making riding

impossible. Plus, the owner of the farm had recently retired from farming, so

there were no chores to be done. A disastrous vacation for an active child!

 

The only good thing I remember was a wonderful spicy lentil stew with a unique

ginger kick. Here's my version. To turn the stew into a hearty soup, add an

additional cup of stock.

 

 

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