Title: Lentil & potato stew with spiced oil
 Categories: Main dish, Vegetarian
      Yield: 6 Servings
 
      6 c  Water
  1 1/2 c  Lentils
      1 ea Red bell pepper, cubed
      2 md Potatoes, cubed
      2 ea Carrots, sliced
      1 lg Spanish onion, chopped
      2 ea Celery stalks, cubed
    1/4 c  Soy sauce
    1/2 ts Pepper
      1 ea Bay leaf

MMMMM-------------------------SPICED OIL------------------------------
      2 tb Olive oil
      1 ts Ginger, ground
      1 ts Turmeric
      1 ts Cumin, roasted
 
  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