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Sweet & Spicy Lentil Stew
Category Hot and Spicy
Total Hits 266
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The Recipe
1 1/2cupbasmati rice
1cupred lentils
1 1/2cuppotatoes, cut up small
2eachgarlic, cloves, chopped
1teaspoonolive oil
1eachonion, cut up
1teaspooncumin, ground
1tablespoonsweet hungarian paprika
1/2teaspoonchili powder
1teaspoonworcesteshire sauce
2cuptomatoes, chopped
6oztomato paste
1cupvegetable stock
1cupgreen peas
1salt, to taste
1pepper, to taste


Start rice cooking. 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.

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