Wednesday, April 02, 2003

Lentil stew:
Saute plentiful chopped garlic and sliced carrots (would have been better diced) in butter in a stockpot until pale golden and fragrant. Add lentils, toast slightly, add plenty of water. Season with a bay leaf, cinnamon, cumin, oregano, curry powder, and tomato paste. Add chopped veggie bacon. Peel and dice tomatoes and throw them in. Simmer till lentils are almost soft, then add chopped spinach, Swiss chard, parsley, and sliced button mushrooms. Add salt and pepper to taste and serve. (I served it over wild and brown rice, but the rice didn't add much to the dish.)

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