Sweet And Spicy Lentil Stew

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Basmati rice
1 cup	237ml	Red lentils
1 1/2 cups	355ml	Potatoes - cut up small
		(eighths - i.E.)
2		Garlic cloves - chopped
1		Olive oil
1		Onion - cut up (large)
1 teaspoon	5ml	Ground cumin
1 tablespoon	15ml	Sweet hungarian paprika
1/2 teaspoon	2.5ml	Curry
1/8 teaspoon	0.6ml	Cayenne
1/2 teaspoon	2.5ml	Chile powder
1		Worcestershire sauce
1 tablespoon	15ml	Tamari
1 tablespoon	15ml	Vinegar
2 tablespoons	30ml	Honey
2 cups	125g / 4.4oz	Tomatoes - chopped
1		Tomato paste - (6 oz)
1 cup	237ml	Vegetable stock
1 cup	237ml	Green peas - fresh or frozen
		Salt and pepper

Recipe Instructions

Start rice cooking. Note: Spices are on the mild side. Rinse and cook lentils and potatoes (approx. 25-30 min.) When done, drain and 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 sauteed onions. Add stock or water as needed and continue simmering. When lentil-potato mixture is cooked, drain and mix it into the saute. Add green peas and cook another 5 minutes. Ad d salt and pepper to taste.

Source:
Parents magazine 5/97

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