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

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