Sweet and spicy lentil stew

4 Servings

Ingredients

Quantity Ingredient
1½ cup Basmati rice
1 cup Red lentils
1½ cup Potatoes, cut up small
(eighths, i.e.)
2 Garlic cloves, chopped
1 dash Olive oil
1 large Onion, cut up
1 teaspoon Ground cumin
1 tablespoon Sweet Hungarian paprika
½ teaspoon Curry
⅛ teaspoon Cayenne
½ teaspoon Chili powder
1 dash Worcesteshire sauce
1 tablespoon Tamari
1 tablespoon Vinegar
2 tablespoons Honey
2 cups Tomatoes, chopped
1 can Tomato paste (6 oz)
1 cup Vegetable stock
1 cup Green peas, fresh or frozen
Salt & pepper

Directions

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).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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