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Friday, February 12, 2010

Karin's Week Six Recipe: Lentil and Potato Stew with Spiced Oil

This recipe is from The Occasional Vegetarian Cookbook. I've been trying to find more interesting side dishes to accompany a meat dish than the stand-by recipes involving straight potatoes or noodles. This one seemed to fit the bill.

Lentil and Potato Stew with Spiced Oil

6 c water
1.5 c lentils
1 red or yellow bell pepper
2 medium potatoes, peeled or unpeeled
2 unpeeled carrots
1 large Spanish onion
2 celery stalks
1/4 c soy sauce
1/2 tsp ground pepper
1 bay leaf

Cut all veggies into pieces approximately 1 inch in size, carrots a bit smaller. Put all ingredients into a large pot. Cover and bring to a boil; reduce heat and simmer for 45 minutes.

Spiced Oil
2 T olive oil or butter (I used oil)
1 tsp ground ginger
1 tsp turmeric
1 tsp ground cumin

Once the lentils have simmered for about 40 min, warm the oil in a small saucepan over low heat, 1-2 minutes. Remove from heat and stir in spices.

Add spiced oil into stew pot and stir around. Serve hot.

This turned out much more like soup than stew. Even after letting it sit for a day and having it as leftovers. I think stew should be thick, and not broth-like. I served this with a roast chicken, and think I may be able to even add the chicken right into the soup to satisfy the carnivore in my house. The taste of this recipe is really good, but it makes quite a lot. If I make it again, I think I'll only make a half recipe. Maybe I'll see if it freezes well...

1 comment:

  1. Maybe you could take use the immersion blender to "mash up" some of the lentils?