Sweet And Spicy Lentil Stew

Course : Curry
Serves: 4
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1 1/2 cups Basmati rice
1 cup red lentils
1 1/2 cups potatoes -- cut up small (eighths -- i.e.)
2 cloves garlic -- chopped
1 dash olive oil
1 large onion -- cut up
1 teaspoon ground cumin
1 tablespoon sweet Hungarian paprika
1/2 teaspoon curry
1/8 teaspoon cayenne
1/2 teaspoon chile powder
1 dash Worcestershire sauce
1 tablespoon tamari
1 tablespoon vinegar
2 tablespoons honey
2 cups tomatoes -- chopped
1 can tomato paste -- (6 oz)
1 cup vegetable stock
1 cup green peas -- fresh or frozen
1 teaspoon salt and pepper

Preparation / Directions:

Start rice cooking. Note: Spices are on the mild side. Rinse and cook lentils and potatoes (approx. 25-30 min.) When done, drain and set aside. Use plenty of water to cook lentils. While lentils are cooking, toast garlic. (Pile garlic in corner of a heavy, non-stick pan. Put a few drops of olive or other good-flavored oil over it. Toss garlic in the oil until coated. Sauté, keeping careful watch, until the garlic is toasted. Gives a wonderful flavor and aroma to the food and your kitchen!). Add onions to the toasted garlic and sauté in stock or water until they are just translucent. Add chopped tomatoes. Make 1 cup of stock in a 2 cup measuring cup. Add tomato paste to the stock. Mix well. Add spices, tamari, vinegar, honey, etc. to that mixture and blend. Spice measurements are approximate and on the mild side. Add liquid to sautéed onions. Add stock or water as needed and continue simmering. When lentil-potato mixture is cooked, drain and mix it into the sauté. Add green peas and cook another 5 minutes. Ad d salt and pepper to taste.

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