Sweet & Spicy Lentil Stew (Sue)
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Sweet & Spicy Lentil Stew (Sue)
  Sweet    Spicy    Vegetarian    Lentils    Stews  
Last updated 6/12/2012 12:56:16 AM. Recipe ID 18405. Report a problem with this recipe.
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      Title: *sweet & spicy lentil stew
 Categories: Main dish, Vegetarian
      Yield: 4 Servings
  1 1/2 c  Basmati rice
      1 c  Red lentils
  1 1/2 c  Potatoes, cut up small
           (eighths, i.e.)
      2 ea Garlic cloves, chopped
      1 ds Olive oil
      1 lg Onion, cut up
      1 ts Ground cumin
      1 tb Sweet Hungarian paprika
    1/2 t  Curry
    1/8 t  Cayenne
    1/2 t  Chili powder
      1 ds Worcesteshire sauce
      1 T  Tamari
      1 T  Vinegar
      2 T  Honey
      2 c  Tomatoes, chopped
      1 cn Tomato paste (6 oz)
      1 c  Vegetable stock
      1 c  Green peas, fresh or frozen
           Salt & pepper
  Start rice cooking. Note: Spices are on the mild side. Rinse & cook
  lentils and potatotes (approx. 25-30 min.) When done, drain & set
  aside. Use plenty of water to cook lentils. While lentils are
  cooking, toast garlic. (Pile garlic in corner of a heavy, non-stick
  pan. Put a few drops of olive or other good-flavored oil over it.
  Toss garlic in the oil until coated. Saute, keeping careful watch,
  until the garlic is toasted. Gives a wonderful flavor and aroma to
  the food and your kitchen!). Add onions to the toasted garlic and
  saute in stock or water until they are just translucent.  Add chopped
  tomatoes. Make 1 cup of stock in a 2 cup measuring cup. Add tomato
  paste to the stock. Mix well. Add spices, tamari, vinegar, honey,
  etc. to that mixture and blend. Spice measurements are approximate
  and on the mild side. Add liquid to sauted onions. Add stock or water
  as needed & continue simmering. When lentil-potato mixture is cooked,
  drain and mix it into the saute. Add green peas & cook another 5
  minutes. Add salt & pepper to taste. Optional: Add chick peas,
  Bragg's liquid (in lieu of salt if needed).

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Recipe ID 18405 (Apr 03, 2005)

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