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Ginger lentil stew
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| Artist: |
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| Categories: |
Asian, Chinese, Entrees, Ethnic, Ginger, Herbs & Spices, Soups & Stews, Vegetarian |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Leeks, chopped | | | ?ea Carrot, diced | | | 2 ea Celery stalks, diced | | 1
| tbsp | Olive oil | | 1
| tbsp | Ginger, minced | | 3
| cup | Stock | | 1
| cup | Lentils | | 1
| tsp | Ground cumin, roasted | | 1/4
| tsp | Pepper | | 1/4
| tsp | Salt | | 2
| tbsp | Soy sauce |
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Procedures:
| 1 | In a large heavy saucepan, saut?the leeks, carrot, and celery in the olive oil over medium heat until they begin to wilt, 5-8 minutes. | | 2 | Add the ginger and garlic and saut?for 2 minutes. | | 3 | Stir in the stock, lentils, cumin and pepper. | | 4 | Cover and cook for 30 minutes. | | 5 | Add the salt and soy sauce and cook until the lentils are soft, another 15-30 minutes. | | 6 | Serve with rice. | | 7 | Can be prepared up to 2 days ahead and refrigerated. | | 8 | "the occasional vegetarian" by karen lee |
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