1 cup leeks, chopped
1/2 each carrot, diced
2 each 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
A Recipe for
Ginger Lentil Stew
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
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This Recipe for Ginger Lentil Stew is one of thousands in the Recipes-to-go Bean Cookbook.
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This is a recipe for Ginger Lentil Stew from the recipe cookbook of Recipes-to-go (Bean)
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The more you eat, the less flavor; the less you eat, the more flavor. |
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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.
Add the ginger and garlic and saut‚ for 2 minutes.
2. Stir in the stock, lentils, cumin and pepper. Cover and cook for 30
minutes.
3. Add the salt and soy sauce and cook until the lentils are soft,
another 15-30 minutes. Serve with rice.
Can be prepared up to 2 days ahead and refrigerated.
"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus
Serves: 4
Ginger Lentil Stew Recipe brought to you by Recipes To-Go