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Lentil and potato stew with spiced oil
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Entrees, Ethnic, Soups & Stews, Vegetarian |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 6
| cup | Water | | 1 1/2
| cup | Lentils | | | 1 ea Red bell pepper, cubed | | 2
| med | Potatoes, cubed | | | 2 ea Carrots, sliced | | 1
| large | Spanish onion, chopped | | | 2 ea Celery stalks, cubed | | 1/4
| cup | Soy sauce | | 1/2
| tsp | Pepper | | | 1 ea Bay leaf | | | SPICED OIL | | 2
| tbsp | Olive oil | | 1
| tsp | Ginger, ground | | 1
| tsp | Turmeric | | 1
| tsp | Cumin, roasted |
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Procedures:
| 1 | Combine the water, lentils, bell pepper, potatoes, carrots, onion, celery, soy sauce, pepper, and bay leaf in a large pot. | | 2 | Cover and bring to a boil; reduce the heat and simmer for 45 minutes. | | 3 | Meanwhile, warm the oil in a small saucepan over low heat, 1-2 minutes. | | 4 | Remove from the heat and add the ginger, turmeric, and cumin. | | 5 | Stir and set aside When the stew is cooked. | | 6 | Add the spiced oil. | | 7 | Season with salt and additional pepper if needed. | | 8 | Remove the bay leaf. | | 9 | Serve hot. | | 10 | Can be refrigerated for up to 3 days. | | 11 | "the occasional vegetarian" by karen lee |
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