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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This is a recipe for Lentil & Potato Stew With Spiced Oil from the recipe cookbook of Recipes-to-go (Bean)
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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
Lentil & Potato Stew With Spiced Oil Recipe brought to you by Recipes To-Go