ginger lentil stew
- Categories
- Vegetables
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Leeks, chopped white and light green parts (abt 1 small leek) |
| ½ | Unpeeled carrot, diced |
| 2 | Celery stalks, diced |
| 1 tablespoon | Olive oil |
| 1 tablespoon | Ginger, minced |
| 3 cups | Garden Salad Stock or other stock |
| 1 cup | Lentils pref French green lentils |
| 1 teaspoon | Ground cumin pref roasted |
| ¼ teaspoon | Pepper |
| ¼ teaspoon | Salt |
| 2 tablespoons | Soy sauce |
1. In a large heavy saucepan, saut‚ the leeks, carrot, and celery in the olive oil over medium heat until they begin to wilt, 5-8 minutes.
Add the ginger and garlic and saut‚ 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 15-30 minutes. Serve with rice.
Can be prepared up to 2 days ahead and refrigerated.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 164-165 Submitted By DIANE LAZARUS On 10-04-95
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