Wednesday, March 9, 2011

Lentil vegetable stew

This is an incredibly versatile (and tasty) lentil concoction!  You can serve it plain as a stew, you can serve it over Basmati rice, or you can add more vegetable stock and some spinach and make it into a soup.  You can add a dollop of yogurt and make it creamy, either with or without the spinach.

No matter what, it's just darned good stew!

Lentil Vegetable Stew

Vegetable oil
Large onion, chopped
2 T fresh ginger, minced
1-1/2 t garam masalah (my favorite mix)
1 clove of garlic, chopped
4 c water
2 c green lentils, rinsed
1 large sweet potato, peeled and chopped
1 can (15 oz) diced tomatoes
2 c vegetable broth
Options: additional broth, fresh spinach, a dollop of yogurt, Basmati rice. 

Prepare rice if you are going to serve the stew over it.  In a large sauce pot or dutch oven, cook the onion in oil until soft and lightly browned.  Stir in the spices and garlic and cook for another minute.  Add the water through the salt and bring to a boil.  Reduce the heat to low and  cover, simmering until the lentils are soft, about 30 minutes.

Serve as is, or serve over rice.  Add spinach if desired, additional broth to make a soup, and top with yogurt if desired.

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