Lentil and potato stew with spiced oil
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Water |
| 1½ | cup | Lentils |
| 1 | Red or yellow bell pepper cut into 1\" squares | |
| 2 | mediums | Potatoes, cubed |
| 2 | Unpeeled carrots cut into 1/2\" rounds | |
| 2 | tablespoons | Olive oil or butter |
| 1 | teaspoon | Ground ginger |
| 1 | teaspoon | Turmeric |
| 1 | large | Spanish onion cut into 1\" pieces |
| 2 | Celery stalks cut into 1\" pieces | |
| ¼ | cup | Soy sauce |
| ½ | teaspoon | Pepper |
| 1 | Bay leaf | |
| 1 | teaspoon | Ground cumin pref 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 ISBN 0-446-51792-5 pg 165 Submitted By DIANE LAZARUS On 10-04-95