Ginger lentil stew

Yield: 4 servings

Measure Ingredient
1 cup Leeks, chopped white and light green parts (abt 1 small leek)
½ \N Unpeeled carrot, diced
2 \N 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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