Lentil & Potato Stew With Spiced Oil Recipe

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Lentil & Potato Stew With Spiced Oil Ingredients

6 cup water
1 1/2 cup lentils
1 each red bell pepper, cubed
2 medium potatoes, cubed
2 each carrots, sliced
1 large spanish onion, chopped
2 each celery stalks, cubed
1/4 cup soy sauce
1/2 tsp pepper
1 each bay leaf

SPICED OIL

2 tbsp olive oil
1 tsp ginger, ground
1 tsp turmeric
1 tsp cumin, roasted

A Recipe for
Lentil & Potato Stew With Spiced Oil

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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

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This is a recipe for Lentil & Potato Stew With Spiced Oil from the recipe cookbook of Recipes-to-go (Bean)

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Food Tip
To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.

Lentil & Potato Stew With Spiced Oil

Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on.
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Lentil & Potato Stew With Spiced Oil Directions

1. Combine the water, lentils, bell pepper, potatoes, carrots, onion,
celery, soy sauce, pepper, and bay leaf in a large pot. Cover and
bring to a boil; reduce the heat and simmer for 45 minutes.

2. Meanwhile, warm the oil in a small saucepan over low heat, 1-2
minutes. Remove from the heat and add the ginger, turmeric, and
cumin. Stir and set aside

3. When the stew is cooked. add the spiced oil. SEason with salt and
additional pepper if needed. Remove the bay leaf. Serve hot.

Can be refrigerated for up to 3 days.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus

Serves: 6

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Lentil & Potato Stew With Spiced Oil Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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