Wednesday, October 7, 2009

Lentil Stew *

This stew is mild but flavorful and goes well with homemade mashed potatoes, rice, or slices of sourdough bread.

Lentil Stew

3/4 cup dry lentils
2 cups water
3 sundried tomatoes (not the kind packed in oil)
1 tsp olive oil
1 tsp lemon juice
1/4 tsp curry powder
1/4 tsp nutritional yeast
A pinch of salt

Rinse the lentils and chop the tomatoes. Combine all ingredients in a medium saucepan. Bring it to a boil, and then turn down heat and cover. Simmer the stew covered for 30 minutes then uncovered 15. The stew is ready when the lentils are tender.

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