Lentil & potato stew with spiced oil
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Water |
| 1½ | cup | Lentils |
| 1 | each | Red bell pepper, cubed |
| 2 | mediums | Potatoes, cubed |
| 2 | eaches | Carrots, sliced |
| 1 | large | Spanish onion, chopped |
| 2 | eaches | Celery stalks, cubed |
| ¼ | cup | Soy sauce |
| ½ | teaspoon | Pepper |
| 1 | each | Bay leaf |
| 2 | tablespoons | Olive oil |
| 1 | teaspoon | Ginger, ground |
| 1 | teaspoon | Turmeric |
| 1 | teaspoon | Cumin, roasted |
Directions
SPICED OIL
1. Combine the water, lentils, bell pepper, potatoes, carrots, onion, celery, soy sauce, pepper, and bay leaf in a large pot. Cover and bring to a boil; reduce the heat and simmer for 45 minutes.
2. Meanwhile, warm the oil in a small saucepan over low heat, 1-2 minutes. Remove from the heat and add the ginger, turmeric, and cumin. Stir and set aside
3. When the stew is cooked. add the spiced oil. SEason with salt and additional pepper if needed. Remove the bay leaf. Serve hot.
Can be refrigerated for up to 3 days.
"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus