The great thing about this recipe is that you can really leave out anything you want (except the lentils and water, obviously) depending on what you like or have. I only used stuff I already had in my kitchen.
I was a bit skeptical at first. This was a total experiment, and I’ve only made soups a couple times before. It’s good, though! The chili powder and freshly ground (of course) black pepper add a little kick, and the raisins a little sweetness. I think it’s a keeper, if I do say so myself.
Lentil Stew (invented by yours truly)
Ingredients:
2 c. water
½ c. lentils
~5 oz. tomato paste
12 baby carrots, chopped
½ large onion, chopped
A couple handfuls of random frozen vegetables (peppers, green beans)
A handful of raisins
2 big cloves garlic, chopped
Scant tbs. chopped fresh ginger
Generous dash cumin
Chili powder, as you like it
Salt
Pepper
Directions:
Cook altogether over LOW heat, covered, until lentils are cooked, about 30-45 minutes.
Season with salt and pepper to taste. Try not to sustain a steam burn, as I did.
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